BBQ'D BABY BACK RIBS

Baby back Pork Ribs, remove the white, paper thin membrane
from the underside of the ribs and season with Tony Chacherie's
Creole Seasoning and rub the seasoning into the ribs on both sides.
Mix the marinade in a Ziploc bag and place ribs in marinade for 3
 hours (recipe follows):

Marinade:
1/2 bottle Italian Salad Dressing
soy sauce, about 8-10 squirts
garlic powder, lightly sprinled over ribs
worcestershire sauce, about 4-5 shakes

Next:
Prepare your BBQ grill after about 1 1/2 hours from the time
you started marinating the ribs. 
Place rack of ribs on hot grill, when the coals are white and
ashy looking. I use the matchlite coals that ignite instantly.  
I prefer the flavor  that charcoals give the meat.

Meanwhile, prepare your BBQ Sauce (recipe follows):
Grill on a Charcoal Grill (or you can bake the ribs 350 degrees)
until almost done. Test with a fork for doneness.

BBQ Sauce:
1 bottle of your favorite Hickory BBQ Sauce (mine is Bullseye or
K.C. Masterpiece )
2 T. butter
garlic powder
1 T. honey
2 T. dark brown sugar

In a small sauce pan, melt butter, add about 1 cup of BBQ sauce
a sprinkle of garlic powder
1 T. honey
2 T. dark brown sugar
Heat well, stirring constantly until it thickens.

Turn ribs over on the grill, then baste generously with thickened sauce,
on the topside of the ribs first..
Let cook for about 15 minutes, then turn ribs again and baste the
bottom side generously. Let cook for about 10-15 minutes and  turn
 one more time and bast the topside again. Let cook for 5 minutes,
then, remove to a tray, and allow to rest for 5 minutes .Enjoy!

I server the BBQ Ribs  with Bush's Baked Beans and Cajun Potato
Salad, which I will post at a later date.