I LOVE pork ribs (who doesn't?) and (as we'd say back home) "got to hankering some ribs" for New Years Day.
In years past, we would roast a whole pig in the back yard on New Years Day. Here is the link to both the story I sold the L.A. Times in 2000, and the YouTube video of our January 1st, 2000 Pig Roast Party.
But this year, 2016, a more modest version of roast pork and Black Eyed Peas was in order.
So, I made ribs in the oven.
I always make a double recipe so I can bottle some up for later. Like most Southerners, I save jars that other sauces have come it to re-use. Because this sauce is loaded with vinegar, it keeps very well, but once you open it, put it in the refrigerator. Also, the butter will sometimes separate, just shake it vigorously to mix it again.
Preheat your oven to 300 F
Coat the ribs with the sauce.
Slow roast in the oven for about 2 hours. You can continue basting the ribs while they are roasting, or not, your choice. When they are very tender, remove and put another coat of sauce on the ribs.
Or, if you DO have a barbecue, remove them and "finish" them on a hot grille for a few minutes.