Baby Back Pork Ribs with Sorghum Barbecue Sauce

Set aside ribs, and then combine all ingredients except Basting Sauce and Dry Rub in a heavy-bottomed saucepot. Let simmer gently for 1 hour. If too thick add water to thin.

In a small mixing bowl combine basting ingredients. Turn baby back ribs underside up and remove thin membrane by holding the end of the membrane firmly with a kitchen towel and pulling. Generously coat both sides of ribs with Bad Byron’s Butt rub. Let sit for a minimum of 1 hour.

Preheat oven to 275 degrees F. Place spice-coated ribs on a rack over a drip pan or roasting pan and cover lightly with foil. Let slow roast for 3½ hours, pour or brush on the basting sauce twice while roasting, remove from oven when done, and then baste generously just after removing from the oven.

Preheat barbecue grill to medium low. Thirty minutes before serving, coat ribs with barbecue sauce, place on low indirect heat on the grill and coat generously with more sauce. Repeat for both sides.