Instructions: Rinse ribs and pat dry. Arrange in a single layer in an 11- by 17-inch pan. Add 3/4 cup water; cover tightly with foil.

Bake in a 425 degree oven until meat is tender when pierced, 40 to 45 minutes. Lift ribs out. Skim and discard fat and save juices for other uses, or discard.

Place ribs on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until ribs are browned on both sides, about 10 minutes total.

Set aside 1/4 cup of the sauce. Baste tops of ribs with about half the remaining sauce; turn over and brown, 4 to 5 minutes. Baste other sides of ribs with remaining sauce; turn over and brown, 4 to 5 minutes.

Transfer to a board; cut between ribs and serve with reserved 1/4 cup sauce to add to taste. Add salt to taste.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.