Asian-Style Baby Back Ribs

The combination of tender grilled pork and an irresistible sauce will have you licking your fingers. Be ready to add this dish to your list of summer favorites!

• Ready In: 2 hrs
• Serves: 2

Ingredients

• 1 1⁄2 lbs  pork baby back ribs
• 4 1⁄2 teaspoons molasses
• 1  tablespoon  garlic salt
• 1  teaspoon onion powder
• 1  teaspoon Worcestershire sauce

• Glaze

• 1⁄2 cup reduced sodium soy sauce
• 3  tablespoons  thawed  pineapple juice concentrate
• 2  tablespoons rice vinegar
• 2  tablespoons hoisin sauce
• 2  tablespoons ketchup
• 1  teaspoon lemon juice
• 1  teaspoon  whole grain mustard
• 1  teaspoon Worcestershire sauce
• 1  teaspoon  fresh gingerroot, minced
• 1⁄2 teaspoon garlic, minced
•  chopped green onion

Directions

1. Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; brush over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 300° for 1 hour or until tender.
2. In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
3. Coat grill rack with cooking spray before starting the grill. Brush ribs with some of the glaze; grill over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.