6 lb. country-style pork spare ribs
1 medium onion, chopped
2 minced garlic cloves
3 tbsp. mixed pickling spices
1 tbsp. fresh sage or 1 tbsp. rubbed sage
1 tsp. hot pepper sauce
1 (18 oz.) bottle barbecue sauce

Place ribs in oven; cover with water. Add all ingredients except hot pepper and barbecue sauce. Bring to a boil and reduce heat. Cover and simmer about 1 1/2 hours. Cool and rinse ribs. Pour hot pepper sauce and barbecue sauce in a large resealable bag; add ribs. Refrigerate overnight. Warm ribs to room temperature; drain and reserve marinade. Grill ribs, uncovered, over medium heat, turning several times until browned. In saucepan, bring marinade to a boil; stir constantly. Brush over ribs.