1 recipe Busterback's barbecue sauce
4 to 6 lbs. pork baby loin back ribs
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika

About 24 hours before cooking ribs, prepare sauce. Season ribs with salt, pepper and paprika. To precook ribs before grilling or baking them, place the ribs, meaty sides up on a rack in a shallow roasting pan. Tightly cover with foil. Bake ribs in a 350 degree oven for 1 hour. If desired, refrigerate the precooked ribs until time to grill or bake them.

To grill ribs, in a covered grill arrange medium-hot coals around a foil drip pan. Test for medium heat by placing your hand above the pan. You should be able to hold your hand there for 4 seconds. Place ribs, meaty sides up, on the grill rack over the drip pan not over the coals. Lower grill hood. Grill about 30 minutes (allow up to 45 minutes, if ribs were chilled) or until ribs are tender, brushing occasionally with some of the sauce during the last 15 minutes of grill.

Or to bake ribs, drain fat from ribs in roasting pan. Continue baking ribs, uncovered for 30 to 45 minutes more or until tender, brushing occasionally with sauce. To serve, heat and pass remaining sauce with ribs. Makes 6 to 8 servings.

In a covered container stir together:

1 c. catsup
1/4 c. brown sugar, packed
1/4 c. prepared mustard
2 tbsp. onion, chopped
1 tbsp. vinegar
1 to 2 tsp. pepper
1 clove garlic, minced
1/4 tsp. liquid smoke

Cover and refrigerate about 24 hours to allow flavors to blend. Makes 1 1/2 cups.