Chinese Secret BBQ Sauce
2 cups ketchup
1/4 cup cider vinegar
1/4 cup packed dark brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp molasses
2 Tbsp Dijon mustard
1 Tbsp Tabasco sauce
1 Tbsp BBQ rub
1 Tbsp liquid smoke
1/2 tsp freshly ground black pepper

Combine all ingredients in a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has thickened, 10 to 15 minutes. Transfer to clean jars and store in refrigerator. 

Marinade
1 cup brown sugar
1 cup apple juice
2 to 3 dashes Tabasco 
1 cup ketchup
1/2 cup red wine vinegar
1/2 cup white vinegar
2 Tbsp chili powder
1 Tbsp cumin 
salt and freshly ground black pepper
4 lbs pork ribs, any style

Combine all of the ingredients, except the ribs, in a Dutch oven or a wide soup pot with a tight-fitting lid. Bring the mixture to a simmer on medium heat, then add the ribs and bring to a simmer again. Cover and simmer for about 2 1/2  hours, or until the meat is very tender.

To Cook

Heat a gas grill on medium high heat. When hot, remove the ribs from the marinade and lay out on a work surface. Brush generously with the barbecue sauce and place on the grill. Cook the ribs for about 1 minute, then turn and baste with more sauce. Continue turning the ribs every minute, basting with more sauce after each turn. Turn the ribs at least 2 to 3 times on each side.

Remove the ribs from the grill on to a cutting board. Cut the ribs in either 1 or 2 bone portions and transfer to a serving platter. Serve immediately. 

Serves 6 to 8