• 4 lb. pork loin back ribs
• 1 Tbs. olive oil
• 4 Tbs. chopped fresh tarragon
• 1/2 C. ketchup
• 1/4 C. water
• 3 Tbs. brown sugar
• 2 Tbs. apple cider vinegar
• 2 tsp. celery seed
• 1/4 tsp. Tabasco sauce
• 1/4 tsp. pepper

Prepare grill for indirect cooking, placing drip pan directly under the cooking area. Do not cut ribs into serving pieces. Rub ribs with oil and thyme. Place ribs on grill, cover, and grill 4-6" from medium coals for 60-70 minutes, until meat is no longer pink near the bone. Add more briquettes if necessary after 45 minutes of cooking time to maintain temperature.

While ribs are cooking, make barbecue sauce. Combine ketchup, water, sugar, vinegar, celery seed, Tabasco, and pepper in medium saucepan and heat to boiling. Simmer 15-20 minutes, stirring frequently, until sauce thickens. Brush this sauce over the ribs during the last 15-20 minutes of grilling time. Heat any remaining sauce to a boil; boil and stir for 1 minute, then serve with ribs.

Yield: 4 servings

Angelique