Step 2

MIX ketchup, Tiger Sauce, 2 tablespoons brown sugar, apple cider vinegar and sorghum syrup in a small saucepan. Bring to a boil over medium heat. Cook and stir for 3 to 5 minutes. Remove from heat and let cool completely. Reserve a portion of sauce for serving.

Step 3

SPRAY grill rack with nonflammable cooking spray. Preheat grill to medium-low heat (300°F).

Step 4

COMBINE salt and remaining 2 tablespoons brown sugar in a small bowl and set aside.

Step 5

PLACE ribs on a rimmed baking sheet. Rub mustard and then salt mixture on both sides of ribs.

Step 6

WRAP ribs carefully with foil and place on grill, meat side down, covered with grill lid, over indirect heat, until an instant-read thermometer inserted in thickest portion registers 170°F, about 2 hours.

Step 7

UNWRAP ribs and grill over medium heat, about 1 to 1 ½ hours, until an instant-read thermometer inserted in thickest portion registers 200° to 205°F. Baste ribs with barbecue sauce every 30 minutes. Serve with remaining sauce.

Step 9

KITCHEN TIP:

Step 10

If rib membrane is too slippery, try gripping with a dry paper towel. Membrane should pull off in one piece, but if it breaks, use a sharp knife to create a new starting point and repeat until membrane is fully removed.