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 ketchup
1 cup barbecue sauce
1/2 cup 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 OR 1/2 tsp. hickory smoke powder (see Notes, 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.