Asian-Style Baby Back Ribs

• 1-1/2 pounds pork baby back ribs
• 4-1/2 teaspoons molasses
• 1 tablespoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• 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 stone-ground mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon minced fresh gingerroot
• 1/2 teaspoon minced garlic
• Chopped green onion

1. Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325u0b0 for 50-60 minutes 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. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush ribs with some of the glaze; grill, uncovered, 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.

pork baby back ribs, molasses, garlic salt, onion powder, worcestershire sauce, soy sauce, pineapple juice, rice vinegar, hoisin sauce, ketchup, lemon juice, stoneground mustard, worcestershire sauce, fresh gingerroot, garlic, green onion

Taken from www.tasteofhome.com/recipes/asian-style-baby-back-ribs/ (may not work)