Ingredients

• 6 pounds pork baby back ribs
• 4 ounces tap water
• 1 1/2 pints Barbecue Sauce, recipe follows
• 1 1/2 tablespoons pomace oil
• 2 ounces Spanish onion
• 1 ounce scallion
• 2 ounces fresh green pepper
• 1/4 tablespoon peeled garlic
• 1 1/4 ounces brown sugar
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cloves
• 1 teaspoon cayenne pepper
• 1 1/2 ounces ground paprika
• 1 teaspoon dry mustard
• 2 ounces lemon juice
• 3 ounces Worcestershire sauce
• 3 ounces red wine vinegar
• 1 /2 cup crushed tomatoes
• 4 1/2 ounces chili sauce
• 1 1/2 cups ketchup
• 3 ounces grandma molasses
• 1 1/2 ounces honey
• 1 1/2 ounces crystal hot Louisiana sauce

Instructions

1. Remove the back sinew of the ribs. Sear the rack on a hot grill on both sides, and place in a roasting pan. Combine the water and the Barbecue Sauce and pour over the ribs. Bring the ribs to a boil on the stove, cover with foil, and braise in a 350-degree oven until tender, but not falling of the bone. Cool thoroughly.
2. Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste.