Sauce Ingredients

• • 4 cups chicken or vegetable stock, or combination of both
• • 1 tsp salt
• • 1 cup Pinecreek honey
• • 1/2 cup prepared mustard
• • 1/4 cup cider vinegar
• • 1/2 cup Worcestershire sauce
• • 1 - small can tomato paste (5 1/2 ounces)
• • 1 tbsp chili powder
• • 10 cloves garlic, minced

Preparing The Sauce

Bring the stock to a boil.

Add the remaining ingredients and continue to cook at a moderate boil for 30 minutes or until the sauce is reduced to about 3 cups.

Remove from heat and let stand.

To Cook & Finish The Back Ribs

Coat the meat side of 3 strips of back ribs (5 to 6 lbs.) with sauce.
(Hold back about 1 cup of sauce for finishing.)

Put each strip of ribs meat side down on its own sheet of aluminum foil.
Fold and seal.

Cook the ribs in a 275F oven for 3 hours.
Remove from oven.

Baste the meat side of ribs with sauce.
(Any remaining sauce can be served along side the finished ribs.)

Return the basted ribs to a 375F oven, meat side up, and cook until ribs begin to caramelize, about 10 minutes.

Alternatively, the ribs may be finished on the barbecue over moderately high heat.