1-1/2 pounds pork baby back ribs
  4-1/2 teaspoons molasses
  1 tablespoon garlic salt
  1 teaspoon onion powder
  1 teaspoon Worcestershire sauce

GLAZE:
  1/2 cup reduced-sodium soy sauce
  3 tablespoons thawed pineapple juice concentrate
  2 tablespoons rice vinegar
  2 tablespoons hoisin sauce
  2 tablespoons ketchup
  1 teaspoon lemon juice
  1 teaspoon stone-ground mustard
  1 teaspoon Worcestershire sauce
  1 teaspoon minced fresh gingerroot
  1/2 teaspoon minced garlic
  Chopped green onion

Directions

1. Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat.
2.  Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60
3. minutes or until tender.
4. In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
5. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush ribs with some of the glaze; grill, uncovered, over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze.
6. Serve remaining glaze on the side. Garnish with onion.