Directions

1. 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.
2. 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.