Grilled Pork Back Ribs [barbecue]
Comments:	Preparation time : 15 minutes. A support for ribs is a handy tool, but back ribs can always be barbecued directly onto barbecue rack, halved into 2 pieces, one end of each piece laying one another, at an angle [like a tent].
Servings:	6

3 pounds [1.4 kg] pork back ribs Salt and pepper, to taste 1 cup [250 mL] catsup 2 tablespoons [30 mL] brown sugar 1/2 cup [125 mL] water 1/3 cup [80 mL] Worcestershire sauce 1 tablespoon [15 mL] chili powder Hint Tabasco sauce Water, apple cider, white wine or a mixture

Arrange a dripping pan over barbecue vaporisator, underneath cooking rack. To taste, pour in 1 inch [2.5 cm] water, apple cider, white wine or a mixture. Arrange barbecue rack back in place and preheat barbecue to really low heat. Using your fingers, pull out membrane from back ribs [it really makes a big difference in getting really tender ribs]. Cut back ribs into 6-inch [15-cm] each sections. Salt, pepper and arrange ribs onto hot barbecue rack. Barbecue, at really low heat, for 1 hour. Meanwhile, into a casserole onto barbecue burner if possible or on the stove, bring together catsup, water, Worcestershire sauce, chili powder and Tabasco sauce to a boil. Leave to simmer slowly, until thickened. To prevent brown sugar from burning, only coat ribs with some of the sauce for the last cooking minutes. Serve back ribs along with remaining sauce, into a sauceboat.