what you need4 lb. pork baby back ribs3/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce1/2 cup applesauce1/2 tsp. each: crushed red pepper and dry mustard1/4 tsp. each: ground ginger and ground cinnamon
CUT ribs into 2-rib sections. Mix remaining ingredients; set aside.
PLACE ribs in large saucepan or Dutch oven. Add enough cold water to completely cover ribs; cover pan with lid. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. Drain.
PREHEAT grill to medium heat. Grill ribs 10 min. or until cooked through (160°F), turning occasionally and brushing generously with the barbecue sauce mixture.