2 racks baby back ribs, whole but cracked
2 tbsp. light brown sugar
1 c. hickory chips
2 c. pico de gallo (fresh vege salsa)

Rub racks of ribs on both sides with Special Dry Rub; let stand at room temperature 30 minutes or refrigerate up to 8 hours, allowing meat to return to room temperature before cooking.

Heat oven to 375 degrees. Place racks of ribs in one layer on wire rack in large shallow roasting pan. Pour 1/2 inch of water into pan; place pan carefully in oven. Bake 1 hour until ribs are no longer pink in center. Or place ribs in 3-quart microwave baking dish, meaty side down and overlapping as necessary; cook, covered with wax paper, on high (100%) 5 minutes.

Rearrange ribs but keep meaty side down. Reduce heat to medium (70%); cook, covered, 40 minutes longer, rearranging ribs again after 20 minutes.

Meanwhile, start fire in grill. Soak hickory chips in cold water to cover at least 30 minutes.

When coals are white-hot, drain chips; scatter over coals. Place grill rack 6 inches over coals; arrange ribs on rack. Cook 6 to 7 minutes on each side until ribs are lightly charred and cooked through.

Heat barbecue sauce. Cut racks of ribs into individual pieces; arrange on serving platter, spooning some of hot sauce over. Serve accompanied by remaining barbecue and Pico de Gallo. Makes 4 servings.

You can also finish ribs in oven, before adding rub to ribs, brush with mixture of 2 teaspoon hickory flavored natural liquid smoke and 1 tablespoon water; marinate as directed. Cook in oven as directed, then heat broiler; broil ribs, 4 to 6 inches from heat source, 3 to 5 minutes. Serve as directed.