3 lb country style pork ribs
4 teaspoon fresh crushed garlic
1 teaspoon freshly ground black pepper
1 cup Barbecue sauce of your choice
3 tablespoon molasses
1/2 cup dark brown sugar
1/2 cup chili sauce
1/2 teaspoon cumin
2 tablespoon vinegar
2 tablespoon Hickory liquid smoke
1 tablespoon lemon juice
Preheat oven to 325 F. Sprinkle ribs with garlic salt and pepper. Combine remaining ingredients in a saucepan over medium heat. Cook about 10 minutes, stirring occasionally. Keep warm. Place ribs, rib-bones down, on a rack in a shallow roasting pan. Baste with sauce. Bake 1-1/2 to 2 hours, turning and basting with sauce every 30 minutes. Add water if necessary to keep pan from drying out. Uncover pan and bake another 1/2 hour or so until tender and well browned. Cut into serving-size portions. Bring remaining sauce to a boil and serve with ribs.
Alternatively, make these in the morning, then cover with aluminum foil and lower the heat down to 140 – 180° F and cook on low all day until they are ready to serve at dinner. This will cause the meat to fall off the bone.
NOTE:
The only change I’ve made is to substitute a little more lemon juice for part of the molasses as they were a bit on the sweet side. This is of course related to how sweet the Barbecue sauce and chili sauce is that you use.