Ingredients

• 2  tablespoons granulated sugar
• 1-1/2  teaspoons dry mustard
• 1/4  teaspoon paprika
• 1/4  teaspoon ground tumeric
• 1/4  teaspoon celery seed
• 4  pounds pork loin back ribs or pork spareribs
• 4  cups hickory or fruitwood chips
• 1/2  cup catsup
• 1/4  cup packed brown sugar
• 3  tablespoons reduced-sodium soy sauce
• 3  tablespoons water
• 1  tablespoon grated fresh ginger or 1 teaspoon ground ginger

Directions

1. For barbecue rub, combine granulated sugar, dry mustard, paprika, turmeric, and celery seed. Rub this mixture onto ribs. Cover and marinate in the refrigerator for at least 6 hours or up to 24 hours. At least 1 hour before cooking, soak wood chips in enough water to cover. Drain chips.

2. In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover grill. Grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.

3. Meanwhile, prepare Ginger Sauce. In a small bowl combine catsup, brown sugar, soy sauce, water, and ginger. Cover and refrigerate.

4. During the last 10 minutes of cooking, brush generously with Ginger Sauce. Cut ribs into serving-size pieces. Heat and pass any remaining Ginger Sauce. Makes 6 servings.

5. Oven directions: Preheat oven to 350 degrees F. Place ribs, coated with barbecue rub, bone side up in a shallow roasting pan. Bake 1 hour. Drain fat. Turn ribs meaty side up. Spoon some ginger sauce over ribs. Bake, covered, for 30 minutes more. Uncover and bake about 20 minutes more or until tender, brushing often with Ginger Sauce. If desired, add a few drops liquid smoke to the remaining sauce. Heat and pass remaining sauce.