Hickory Grilled Baby Back Ribs

If grilling on an open grill, banche ribs in 6 quarts of simmering water 15 minutes; drain, then strip off and discard membrane on underside of ribs. Set ribs aside to cool. If grilling in a covered grill, do not blanche ribs; simply strip off membrane and set ribs aside.

Combine ketchup, vinegar, Worcestershire sauce, mustard, sugar, hot red pepper sauce, salt, and pepper in small bowl; whisk to blend thoroughly. Pour 2-1/2 cups of the mixture over racks of ribs in large container; reserve remainder for later use. Turn ribs in sauce to coat; refrigerate, covered, 24 to 48 hours, turning ribs occasionally.

Prepare briquette fire in grill; soak hickory chips in cold water to cover 15 to 30 minutes.

When fire is ready, drain chips thoroughly and scatter over briquettes. Grill ribs 45 to 50 minutes if grill is uncovered and about 40 minutes in a covered grill, basting once or twice lightly with remaining barbecue sauce; turn ribs once halfway through grilling time. Serve immediately.