For the Barbecue Sauce
  • 2 tablespoons olive oil
  • 3 large onions, diced
  • 3 tablespoons chopped garlic
  • 1 cup brown sugar
  • 1 1/2 cans ketchup (#10 can)
  • 3 cups molasses
  • 2 to 3 tablespoons dry mustard
  • 1/2 cup white vinegar
  • 1 1/2 cups Worcestershire sauce
  • 1 tablespoon cayenne pepper (optional)
  • Salt & Pepper
For the Ribs
  • 2 slabs of Pork Spare Ribs
  • 6 white onions (sliced)
  • 1/2 cup olive oil
  • 1 to 2 cups chicken stock


For the Barbecue Sauce:

Heat oil and sweat onions until soft and translucent. Add garlic and saut until soft, then add sugar. When sugar is completely mixed and begins to melt, add the rest of the ingredients, stirring well after each addition. Reduce heat to a simmer. Cook for at least an hour, stirring occasionally. Taste to adjust seasonings. Sauce is done when it is thick and deep in mahogany color.

Left over Barbecue sauce can be frozen up to 6 months.

For the Ribs:

In saut pan add olive oil, let it get hot. Add the sliced onions and saut until they caramelize. Remove from stove and set aside. Take the slab of Pork Ribs and along the bone cut into pieces. With the onions make a bed on the bottom of your baking pan. Place ribs side by side and on top if you need to. Pour chicken stock over ribs. Cover ribs with the B.B.Q, sauce. Cover pan and bake at 225 degrees for 4-5 hours. Remove from oven, plate ribs, and brush with more B.B.Q, sauce. Serve right away.