• 1 1/2 C. catsup
• 3/4 C. white wine vinegar
• 1/2 C. packed brown sugar
• 2 Tbs. curry powder
• 1 Tbs. Worcestershire sauce
• 1 tsp. hickory-flavored salt
• 1 tsp. pepper
• 2-3 cloves garlic, minced
• 3 1/2-4 lb. pork loin back ribs

In a large bowl combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, pepper, and garlic. Cover; let stand at room temperature 30 minutes or refrigerate for up to 3 days.

In a grill with a cover arrange hot coals around a drip pan. Test for medium heat above the pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Cover and grill for 1 1/2-2 hours or until meat is very tender, basting generously with sauce the last 15 minutes of cooking.

Yield: 8 servings