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3 - 5 lbs. pork spare ribs OR baby back ribs
salt water - as needed
1 med. onion - chopped
4 cloves garlic - chopped
1/2 cup butter OR margarine
1 cup water
1 cup tomato ketchup
1 cup barbeque sauce
1/2 cup distilled white vinegar
1/4 cup packed brown sugar OR molasses
1 lemon - juice of
1 Tbls. Worcestershire sauce
1 Tbls. seasoned salt
1 tsp. liquid smoke (see below)
salt and pepper - to taste

-Place ribs in a large pot, cover with salted water, and bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour, or until meat is tender, but not falling off the bone; drain and place ribs in a sealable dish; set aside.
-In a saucepan over medium-high heat, sauté the onion and garlic in butter until the onion is tender, about 3 minutes; remove from heat and pour into a blender.
-Add remaining ingredients to blender and puree for 1 minute, then pour back into the saucepan.
-Bring contents of the pan to a boil over medium heat, stirring occasionally; remove from heat.
-Pour sauce over ribs, cover, and refrigerate for at least 2 hours.
-Grill ribs over moderately hot coals or a medium-high flame, basting with the sauce and turning often, until well browned.

Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don’t have it, simply omit it.

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Damn good ribs my father makes.

Heres the sauce:

Plum jam/sauce
Garlic cloves (lots of them) ground up in a mortar and pestle
Very finely diced onion, sauteed til its caramelised a bit.
Salt, Pepper (maybe cayenne pepper) and maybe a bit of cilli powder or oil.
Soy sauce

Mix all the above ingredients to taste (you’ll probably have to heat up the plum jam so its liquidy and thin enough to mix), it may sound strange but they go very well with the plum sauce. Sorry I can’t give you a method, there is none, we make it differently every time with what we have around.

As you bake or however you cook your ribs (we do ours under the grill although i think baking them might be nicer), baste them with the sauce, just pour it on or brush it on. Just as you are about to serve really cover them with sauce.

Yummy. Although, if you are like me and do not like the sweetness of the plum jame, you can add less of it.

Sprinkle sesame seeds on the finished product.