Barbecue Sauce:



Combine all ingredients for barbecue sauce in saucepan and simmer for 20 minutes.

Riblet (Rib) Preparation:

For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste.

Sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155 degrees F internal temperature).

Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter).

Seal tightly with two layers of foil wrap to cover. Slow cook in 275 degree F oven until meat is tender.

Time varies with how many ribs are being cooked, pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure.

The slower the better for this process. Just make sure an internal food temperature of 155 degrees F is maintained.

(To moderate cooking for small amounts of ribs, try covering ribs with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor).

When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips "sizzles."

Brush with Honey Barbecue Sauce just before removing for service.

Serve with your favorite side dishes.