I was given this recipe during our recent winter in FL, and I think the ribs are some of the best ever.

BBQ SAUCE

1 bottle Kraft BBQ 18oz. Hickory Smoke Flavor
1 bottle Kraft BBQ 18 oz. Original Flavor
1 bottle Kraft BBQ 18 oz Honey Flavor
1 (20 oz.) bottle ketcup
1 cup light brown sugar
1/2 cup white vinegar
1/8 to 1/4 cup Tabasco (start with 1/8!!)

Blend above ingredients in heavy 6 qt. pan. Heat and simmer on low for 1 hour uncovered. If sauce becomes too thick, add small amts. of water to keep consistancy of heavy cream.

Check after one hour for taste - if you like a sweeter sauce, you can add 1/8 to 1/4 cup white sugar, but stir in well as sugar can cake on bottom of pan and burn.

You can also add more Tabasco if not enough.

Continue simmering one more hour.

RIBS:
Use the large cryowrapped packages of baby back ribs - usually about three racks in a pack.

On both sides of ribs, sprinkle salt/pepper and garlic powder. Then spray both sides with Pam. Put onto hot grill and brown on both sides. This is only a browning, not the total cooking. Transfer ribs into a large roasting pan, can be several layers. Pour prepared BBQ sauce recipe over all layers and cover with foil or pan lid.

Bake in preheated oven around 325 to 350 degrees, long slow cooking process - about three hours. Check for doneness - meat should almost be falling from the bone stage.

This recipe is a little different - you get the nice brown grilling taste, but the sauce has a chance to slow cook into the meat rather than burning on the grill.

Enjoy - you can make the sauce ahead and refrigerate for several days if necessary. However, I would bring the sauce back up to warm temperature before pouring it over the browned ribs off the grill.