Cooking Directions

• Stir the picante sauce, Worcestershire, vinegar, molasses, coffee, cocoa powder and garlic in a medium bowl. Pour half the picante sauce mixture into a 3-quart shallow, nonmetallic baking dish for marinade.  Cover and refrigerate the remaining picante sauce mixture.
• Add the ribs to the baking dish and turn to coat.  Cover and refrigerate for 12 hours.
• Set up the grill for indirect cooking.  Lightly oil the grill rack.  Heat the grill to medium. Grill the ribs for 3 hours or until fork-tender, turning and basting often with the marinade.  Discard the remaining marinade.
• Heat the remaining picante sauce mixture in a 1-quart saucepan over medium heat to a boil, stirring occasionally.  Serve the sauce with the ribs and sprinkle with the onions.

Ingredients

• 2 cups Pace® Picante Sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons molasses
• 2 tablespoons ground coffee
• 2 tablespoons unsweetened cocoa powder
• 2 cloves garlic, minced
• 4 pounds pork sparerib
• 2 green onion, finely chopped (about 1/4 cup)