I cheat w/ a bottle or two of Kroger sauce as a base. Just the regular stuff is fine. Add to it, to taste, and stir: Garlic--fresh, of course, and crushed, chunky-style; I use 3-5 cloves Yellow onion--minced for me, but you may prefer chunky; maybe half an onion Celery--chopped; maybe five or six ribs or stalks or whatever ya call 'em Molasses--maybe 1/4 or 1/3 cup Brown sugar--maybe 2 tablespoons Maple syrup--a nice galoop or slow, artful swirl (the official units of measure of Myopia) Black pepper--maybe half a teaspoon Hot sauce--as thou wish, remembering that more is usually better Dried mustard--maybe 1/4 teaspoon You wanna separate your sauce volume, setting 1/4th aside for adding to the ribs as may be needed as they really baste. Cover ribs in 3/4 of sauce and bake, covered w/ aluminum foil, at 300, in a casserole-type dish, middle rack. About 45 min. into it, remove the covering (beware the sullen steam), turn ribs, & reduce heat to 225. You can even leave the open door open a bit to facilitate the sauce thickening & ribs getting a chewy edge. Let 'em cook like this until sauce is as thick as you want and ribs' chewiness is as you want. If you like lots of sauce, add the 1/4 you set aside now and again. Maybe...60 or 80 min. The slower and longer the better. (Quiet, quippers!) Goes great w/ homemade red cabbage coleslaw, and watching Bryce Harper strike out again and blame the umpire again!