8 boneless pork ribs
3 tbsp. white sugar
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. paprika
1/2 cup brown sugar (optional)
1 tsp. cayenne pepper (optional)
3 cloves garlic (minced)
1 medium onion (chopped)
1 tbsp. Worcestershire sauce
2-4 cups beef broth (low sodium)
1 (16 oz.) bottle favorite BBQ sauce (I use Kraft honey BBQ)

Preheat oven to slow (250°F).

Sprinkle boneless pork ribs with salt, white sugar, black pepper, cayenne pepper, and paprika on both sides and place in baking dish (I use a glass casserole dish).

Mix together about 2 cups of beef broth and Worcestershire sauce and pour around pork ribs until liquid is almost covering ribs (you may need to add more if your ribs are larger). Then top with chopped onion and garlic and cover with foil

Bake ribs at 250°F for 1 1/2 hours and then turn ribs over, add more beef broth if liquid cooks down to far. You want to make sure your ribs have enough broth to keep them moist while baking. Bake for another hour and check for tenderness, again depending on thickness of ribs you may need to add an additional hour cook time in the broth.

Once ribs are tender remove liquid and add to saucepan, mix in the whole bottle of barbecue sauce and a 1/2 cup brown sugar if you prefer a sweeter sauce, if not omit the brown sugar. Cook barbecue sauce through until the sauce is thick on medium heat (if you don't add the brown sugar you may need to thicken the sauce slightly with 1/2 teaspoon flour).

Increase oven temperature to 350°F. Pour sauce over ribs and bake at 350°F for an additional 15 to 25 minutes until the sauce coats ribs.

Note: Be careful not to overcook.

Submitted by: Brandy