Grilled Baby Back Ribs with Sweet Tiger Barbecue Sauce

Ingredients

• 1 cup ketchup
• 1 (5-ounce) bottle Tiger Sauce®
• 4 tablespoons firmly packed light brown sugar, divided
• 3 tablespoons apple cider vinegar
• 2 tablespoons sorghum syrup
• 2 tablespoons kosher salt
• 1/4 cup yellow mustard
• 1 rack pork loin back ribs (about 2½ pounds), membrane removed

Directions

1. MIX ketchup, Tiger Sauce, 2 tablespoons brown sugar, apple cider vinegar and sorghum syrup in a small saucepan. Bring to a boil over medium heat. Cook and stir for 3 to 5 minutes. Remove from heat and let cool completely. Reserve a portion of sauce for serving.
2. SPRAY grill rack with nonflammable cooking spray. Preheat grill to medium-low heat (300°F).
3. COMBINE salt and remaining 2 tablespoons brown sugar in a small bowl and set aside.
4. PLACE ribs on a rimmed baking sheet. Rub mustard and then salt mixture on both sides of ribs.
5. WRAP ribs carefully with foil and place on grill, meat side down, covered with grill lid, over indirect heat, until an instant-read thermometer inserted in thickest portion registers 170°F, about 2 hours.
6. UNWRAP ribs and grill over medium heat, about 1 to 1 ½ hours, until an instant-read thermometer inserted in thickest portion registers 200° to 205°F. Baste ribs with barbecue sauce every 30 minutes. Serve with remaining sauce.
KITCHEN TIP: If rib membrane is too slippery, try gripping with a dry paper towel. Membrane should pull off in one piece, but if it breaks, use a sharp knife to create a new starting point and repeat until membrane is fully removed.