Fave foods of the famous: Alan Thicke
1 1/2 cups ketchup
3/4 cup white wine vinegar
1/2 cup packed brown sugar
2 tablespoons curry powder
1 tablespoon Worcestershire sauce
1 teaspoon hickory-flavored salt
1 teaspoon pepper
2-3 cloves of garlic, minced
3 1/2 to 4 pounds pork loin back ribs
For sauce, in a large bowl combine ketchup, vinegar, brown sugar, curry powder, Worcestershire sauce, salt, pepper and garlic. Cover ribs with sauce and let stand at room temperature for 30 minutes, or refrigerate for up to 5 days. In a covered grill, arrange hot coals around a drip pan. Test for medium heat above the pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Lower grill hood. Grill for 1 1/2 to 2 hours or until meat is very tender, basting generously with sauce the last 15 minutes of cooking. Makes 8 servings.
Per serving: 689 calories; 49 g fat (18 g saturated fat; 64 percent calories from fat); 10 g carbohydrates; 116 mg cholesterol; 729 mg sodium; 47 g protein; 0.4 g fiber.