1/2 cup FRENCH'S® Tomato Ketchup
1/3 cup light molasses
1/3 cup FRENCH'S® Spicy Brown Mustard
1/4 cup FRENCH'S® Reduced Sodium Worcestershire Sauce
1/4 tsp. liquid smoke or hickory salt (optional)
MIX all ingredients.
COOK chicken and ribs on a covered grill over indirect heat. Cook chicken parts about 1 hour, and spareribs about 3 hours, until no longer pink near bone. Baste sauce on ribs or chicken during last 15 min. of grilling.
SERVE extra sauce on the side for dipping.
Grill Tips: To Cook with the Indirect Grill Method - Set drip pan filled halfway with water under grilling rack. Arrange coals around drip pan. Place food on rack over drip pan. Cover grill. If using a gas grill, turn gas off under drip pan.