Recipe: Roadhouse Ribs (using Hoisin sauce and grape jelly) and How to Make a Drip Pan

ROADHOUSE RIBS

3 to 5 lbs. pork baby back ribs
2 tsp. salt
1 tsp. black pepper
Drip pan (see below)
1 cup Hoisin sauce
1 cup grape jelly
2 Tbsp. Worcestershire sauce
2 Tbsp. dry mustard
1 Tbsp. light brown sugar
1 tsp. garlic powder
1 tsp. Tabasco sauce
Juice from 1 lime

Sprinkle ribs with salt and pepper; set aside.

Preheat grill for indirect cooking over medium heat. Place ribs on grill over drip pan. Cover and cook until tender, about 1 hour.

Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil over medium-low heat; reduce heat and simmer 5 minutes.

When ribs are tender, move them to direct heat and continue to grill, uncovered. Baste with sauce and turn until crisp on both sides, about 5 minutes.

Cut ribs into sections. Serve with remaining sauce.

AVOID FLARE-UPS MAKE A DRIP PAN:
Catch the fat that runs off whole chickens and ribs. Pick up a disposable.drip pan at the supermarket, or make one out of heavy-duty foil by tearing off a 12 x 14-inch sheet and folding in the edges 1-inch. Then fold edges upright. At the corners, pinch the foil diagonally and press along sides. Place under your food and next to charcoal when using indirect heat.

Makes 4 servings
Source: Marlboro Cook Like a Man Cookbook