Pork Ribs with Smoky Barbecue Sauce

Prep Time: 30 Minutes • Start to Finish: 1 Hour 40 Minutes • Makes 4 servings

• Ribs
• 2 racks (2 lb each) pork back ribs (not cut into serving pieces)
• 1 tablespoon vegetable oil
• 4 teaspoons chopped fresh or 1½ teaspoons dried thyme leaves
• Sauce
• ½ cup ketchup
• ¼ cup water
• 3 tablespoons packed brown sugar
• 2 tablespoons white vinegar
• 2 teaspoons celery seed
• ¼ teaspoon liquid smoke
• ¼ teaspoon red pepper sauce

1 Brush meaty side of ribs with oil; sprinkle with thyme. Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place pork, meaty side up, on unheated side. For one-burner gas grill, place pork, meaty side up, on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place pork, meaty side up, on grill rack over drip pan.

2 Cover grill; cook 1 hour to 1 hour 10 minutes or until tender and no longer pink next to bones. Meanwhile, in 1-quart saucepan, mix all sauce ingredients; heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Brush sauce over pork 2 or 3 times during last 15 minutes of grilling. Heat any remaining sauce to boiling; boil and stir 1 minute. Cut pork into 4 serving pieces. Serve with sauce.

1 Serving: Calories 960; Total Fat 70g (Saturated Fat 25g, Trans Fat 0g); Cholesterol 265mg; Sodium 550mg; Total Carbohydrate 18g (Dietary Fiber 0g); Protein 64g Exchanges: 1 Other Carbohydrate, 9 Medium-Fat Meat, 5 Fat Carbohydrate Choices: 1