1 rack of meaty pork ribs
1/2 onion, diced fine
1 c. ketchup
1/4 c. malt vinegar (or to taste)
3 tsp. white vinegar
1/4 c. molasses (or cane syrup or honey)
1 tsp. Worcestershire sauce (approx.)
salt & pepper
hot pepper flakes
Sriracha hot sauce to taste (optional)
Cut the ribs into a few large sections of 2-4 ribs, wrap them tightly in tin foil (in manageable size batches). Bake at 300º for two hours.
While the ribs are baking, pour just enough olive oil into a saucepan to saute the onion. Cook until it's translucent. Add the all the remaining ingredients, using your own taste as a guide for the herbs, spices, vinegar, and sweet syrup (start with a pinch or two and see how the sauce tastes).
Unwrap the ribs from the tin foil. If finishing in the oven, arrange on a single layer on a baking sheet, turn the oven to broil (but leave the ribs in mid-oven), baste with the sauce, and brown on both sides. If finishing on a grill, let the ribs smoke a bit on a covered grill for 5-10 minutes, then baste with sauce and brown on both sides. Cook until the sauce isn't gooey...but also isn't burnt.
Serve with the remaining sauce...and plenty of napkins.