3 lb. pork, ribs
3/4 cup ketchup
1/2 cup liquid honey
3 tbsp cider vinegar
1 tbsp Worcestershire sauce
1 tsp dry mustard
1 head garlic
Trim excess fat from ribs.
Cut into single ribs.
Place in large pot and cover with cold water; bring just to boil. Skim off foam.
Reduce heat, cover and simmer for about 40 minutes or until ribs are fork-tender.
Drain well and refrigerate until ribs are cooled.
Trim 1/4 inch (5 mm) off top of garlic head; wrap loosely in foil.
Roast in 400°F (200°C) oven or toaster oven for about 45 minutes or until garlic head is very soft when squeezed.
In large resealable freezer bag or large bowl, combine ketchup, honey, vinegar, Worcestershire sauce and mustard.
Squeeze out roasted garlic pulp into ketchup mixture and whisk until blended.
Add ribs, turning to coat.
Seal bag and marinate in refrigerator for at least 4 hours or up to 24 hours. (Bag can be flattened and frozen for up to 2 weeks; thaw in refrigerator or cooler overnight.)
Reserving sauce in bag, place ribs on greased grill over medium-high heat; cook, brushing often with reserved sauce and turning once, for 10 to 15 minutes or until browned.