|Baby back pork ribs||4 , cut into pieces (4 Slabs)|
|Garlic||6 Clove (30 gm), minced|
|Onion||1 Large, finely chopped|
|Horseradish||1 Ounce, drained (1 Heaping Tablespoon)|
|Dry mustard||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Ketchup||1 1⁄2 Cup (24 tbs)|
|Liquid honey||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||3 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Tabasco sauce||3 Teaspoon|
In medium saucepan, heat oil over medium heat; cook garlic and onion 3 minutes or until softened.
Add horseradish, mustard, oregano, vinegar and salt.
Simmer 3 minutes.
Stir in ketchup, honey, brown sugar, Worcestershire and Tabasco sauces.
Simmer, uncovered, 30 minutes, stirring occasionally.
Taste, add more Tabasco if necessary.
Preheat oven to 325Â°F.
In large covered roasting pan, layer ribs, spreading each with sauce.
Cover and cook for 1 to 2 hours, until ribs are tender.
Grill ribs on barbecue, brushing with sauce.