For the ribs:
1/4 cup cider vinegar
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 to 3 tablespoons hot pepper sauce
1 tablespoon brown sugar
1 to 2 slabs pork back ribs (about 1 to 3 pounds)
For the dressing:
1/4 cup mayonnaise
1/4 cup sour cream
2 ounces blue cheese, finely crumbled
1 clove garlic, minced
1 to 2 tablespoons milk
1/2 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
Salt and pepper
1. Prepare the ribs: In small bowl, whisk together vinegar, oil, Worcestershire sauce, hot pepper sauce, and brown sugar. Place ribs in a resealable plastic bag; pour marinade mixture over ribs, turning to coat ribs, and close bag. Marinate in refrigerator 4 hours or overnight, turning occasionally to distribute marinade.
2. Meanwhile, make the dressing: Combine all dressing ingredients and refrigerate until ready to serve.
3. Remove ribs from marinade; reserve marinade. In small saucepan, bring reserved marinade to boil; boil at least 1 minute at a full rolling boil.
4. Place ribs in center of cooking grate. Grill 30 to 35 minutes or until tender, turning occasionally and brushing with boiled reserved marinade. Season ribs with salt and pepper to taste. Cut ribs into individual portions and serve with dressing.