4 lbs. pork ribs

SAUCE:

1 c. extra hot catsup
1/4 c. water
1/4 c. molasses
1/4 c. vinegar
3 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. fresh ground pepper
2 cloves garlic, minced

In heavy Dutch oven, cover ribs with water and bring to a boil. Simmer 2 hours. Remove from water and refrigerate until ready for charcoal grill. Mix remaining ingredients together; let stand 2 to 3 hours. When ready to grill, place ribs on grill and brush on sauce. Heat thoroughly, adding more sauce as necessary. Remaining sauce can be heated and served as additional sauce at the table.