Norine’s Baby Back Pork Ribs…The Secret Is Out!

• Rinse all the ribs, remove the membrane if necessary, and place side by side, slightly overlapping if necessary, in a large deep baking pan lined with foil.
• Sprinkle with garlic salt, coarse black pepper, and all-purpose seasoning to taste.
• Pour 2–3 cups of water into the bottom of the baking dish.
• Cover the entire baking dish with foil. Bake at 225 degrees for 3 hours.
• Remove ribs from oven and allow to cool to room temperature.
• Once cool remove from pan and cut into sections of three to four ribs each, or they can be left in whole rib section.
• Pre-heat grill to medium. Place ribs on the grill and begin basting with special rib sauce. Top and bottom.Continue to baste ribs turning occasionally. Once the ribs are charred to your liking baste one more time and remove from the heat. Plate and serve.

Sweet and Sour Apricot Orange Sauce

• Mix all the ingredients together in a medium sauce pan over medium heat. Stir constantly until the sauce comes to a slow boil.
• Simmer on low heat for 20–30 minutes, stirring occasionally. Remove from heat and cool slightly, the sauce will thicken as it cools. Baste liberally on ribs as they are cooking on the grill. Can also be used on pork chops or pork roast.