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Source: National Pork Board

Tangy Grilled Back Ribs
Ribs on the grill are one of summer’s finest treats. Don’t hurry them; they need long and slow cooking. Serve with potato salad, deviled eggs and a cuke and tomato salad.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 2 hours
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4 pounds baby back pork ribs
Salt and freshly ground black pepper
1 cup reduced-fat French dressing
2 tablespoons dry onion soup mix
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce

Season the ribs with salt and pepper.
Prepare a gas or charcoal grill so that the heat is medium-low. For indirect grilling on a gas grill, do not light all the burners. For indirect grilling over charcoal, build the fire on one side of the grill so that you can grill away from the heat.
Grill the ribs over indirect heat (away from the hottest part of the fire) for 1 1/2 to 2 hours or until tender. Turn the ribs several times during grilling and if they seem to be charring, move them farther from the heat source. Add charcoal to the fire as needed to maintain the medium-low (never hot!) heat for the entire time.
Meanwhile, in a small bowl, stir together the dressing, onion soup mix, honey and soy sauce. Let stand at least 15 minutes to give the flavors time to blend, or until needed.
During the last 15 to 20 minutes or cooking, brush the ribs with the sauce.
Serve the ribs as soon as they are cooked through. Pass any remaining sauce on the side.

Per Serving: 1480 calories; 115 g fat; 40 g saturated fat; 1620 mg sodium; 33 g carbohydrate; 1 g fiber; 74 g protein

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