Racks of baby back ribs are slow simmered then basted and grilled in a sweet and tangy homemade barbecue sauce.

• 3 racks baby back ribs (pork, about 1 pound each)
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup dark brown sugar
• 3 T. Worcestershire sauce
• 1 tsp. liquid smoke
• 1/2 tsp. salt

Preparation -
Remove the silvery membrane from the back of the racks of ribs. Cut each rack of ribs in half. Place the ribs in a stockpot. Add enough water to cover the ribs. Bring the water to a boil, reduce heat, cover the pot, and simmer for about one hour. While the ribs are cooking, whisk the ketchup, vinegar, brown sugar, Worcestershire sauce, liquid smoke and salt together in a medium size saucepan. Bring the mixture to a boil over medium high heat. Reduce heat and simmer, uncovered, stirring frequently, for about 25 to 30 minutes or until the sauce begins to thicken. Turn off and set the sauce aside. Remove the cooked ribs from the pot and pat the ribs dry. Prepare a charcoal fire or preheat a gas grill. Spray the grill rack with nonstick cooking spray. Place the rib racks, meaty side down, on the grill rack. Grill over medium hot coals for about 5 minutes per side. Brush the ribs with the sauce, turn over and grill for 2 to 3 minutes. Brush the other side with the sauce, turn over and grill for 2 to 3 minutes. Serve the half racks, as is, or cut into smaller pieces. Serve with the remaining sauce on the side.