This is a combination of a rub recipe from Good Eats, a sauce recipe that
Grace T. Burton [mom] adapted from some cookbook and a bit of experimentation.


Total prep time: about 1hrs.  Total cooking time: several hours

Oven temp about ~225, for cook time I'm not sure - just make sure they have
reached a safe temperature for pork (165?) and are 'fork tender'. 

Dry Rub for 4-5lbs of Ribs
  1    cup    brown sugar
  1    tbsp   ground dry garlic
  1    tbsp   curry powder
  1-2  tsp    ground dry ginger
  1-2  tsp    ground cloves
  1    tbsp   minced dry onion
  1-2  tsp    ground cayenne pepper
  1    tsp    salt

Combine in a Tupperware with a lid.  Shake vigorously to mix.  The amounts can
vary to taste, I personally usually go heavy on the ground cloves and the
cayenne pepper.

I like using 1 casserole dish to apply the rub, allowing excess to fall back
into the dish and re-using it, moving the partial racks to other casserole
dishes.  Be aggressive, get it into every nook an cranny, coat the entire
surface of the rack.  Your fingers will get coated, this part is a mess.

Place the ribs in casserole dishes.  Pour a thin layer of water into the
casserole dishes - not so much that the ribs are submerged, but enough that
they water coats the bottom (1/8 or 1/4 inch?) of the dish.  This will help
keep things moist.  Cover them very lightly w/aluminum foil - you don't want
(much of the rub) coming off on the foil.  

I usually wait to make the sauce until the ribs are about done (test w/a fork
and thermometer).  The rub flavors the meat, the sauce (if you do it right)
will reduce and thicken on top and look like a glaze.

BBQ Sauce

1/3 cup of maple syrup
1/4 cup of catsup
2 tbsp apple cider vinegar
1 tbsp butter
2 cloves of garlic, minced
1 tsp ground ginger
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/4 cup of raisins, minced

You may have to adjust amounts depending on how many ribs you have - the above
is enough for 1-2 racks.  I put measurements down, but I don't typically
measure when I make it, I probably go a bit heavy on the raisins since they 

All the liquids go in in the order listed, then the garlic, the powders and do
the raisins last while the rest are simmering.

I use a garlic press to mince the raisins - be careful, raisins are hard to
press and may break or bend inferior garlic presses.  Softening the raisins
in a bowl with a very small amount water in the microwave seems to work well
before mincing them.  It only takes a few seconds.  I press and scrape the
press with the back of a knife, load in more raisins, scrape, repeat...

Simmer the bbq sauce in a sauce pan for about 10min over medium to low heat to
get all the ingredients to liquefy and mix.  You can simmer longer to reduce
the sauce to thicken it up just be aware that it will be more liquid while hot
and there is enough sugar that if you go too far it will end up hardening.
Experience will help.

It helps to have the sauce cool a bit before applying it as it'll make it a
bit more viscous and easier to work with.  Apply the sauce with a brush to the
ribs - but not so much that it runs off.  You will probably have to apply at
least two or three times -- what falls into the pan will likely not be
salvageable.  I prefer to 'slop and dab' the sauce onto the ribs.  After
you've applied just enough so it doesn't run off, put the ribs uncovered back
into the ~225 oven for about 10min to let the sauce congeal.  Repeat the
process until you've used all the sauce.  Don't forget the sides, but don't
bother with the bottom (there is rub on the bottom to flavor it).