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

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 stone-ground mustard
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
Chopped green onion

1)Pat ribs dry.
2)Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat.
3)Place ribs on a rack in a small shallow roasting pan.
4 Cover and bake at 325° for 50-60 minutes or until tender.
5)In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic.
6)Bring to a boil.
7)Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
8)Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
9)Brush ribs with some of the glaze.
10)Grill, uncovered, over medium heat for 8-12 minutes or until browned.
11)Turn frequently and brushing with additional glaze.
12)Serve remaining glaze on the side. 13)Garnish with onion.

The difference between perfection and failure can be caused by just a few mistakes, so it is recommended to prepare the baby back ribs by first removing the thin membrane on the bone side. This basic and easy step can be the difference between good and great ribs.