To develop the flavors in this full-bodied glaze, make it at least a day ahead. This glaze keeps well in the refrigerator and is great to slather on sausages, bratwurst, or ham on the grill. Serve with vinegar cole slaw, corn on the cob, and plenty of napkins for mopping up.
- 2 pork back ribs (slabs, about 3 1/2 to 4 pounds)
- 4 tablespoons black pepper
- salt (to taste)
- 1 cup molasses
- 1 cup mustard (country-style)
- 1/2 cup ketchup
- 2/3 cup brown sugar
- 2/3 cup cider vinegar
- 2 tablespoons dry mustard
- 1 tablespoon hot pepper sauce
- In medium heavy saucepan, combine molasses, mustard, ketchup, brown sugar, vinegar, dry mustard and hot pepper sauce. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 10 minutes. Cover and refrigerate overnight.
- Salt ribs and rub with black pepper. Prepare medium banked fire in covered grill. Place ribs away from heat on grill, close grill hood and let ribs roast for 1 1/2 hours, until tender. Brush some of the glaze generously on ribs, close grill and roast for 4 minutes; turn ribs and repeat, every 4-5 minutes, until ribs are nicely glazed, about 20 minutes.