I use a basting sauce and a finishing sauce (For ribs)
1/4 cup brown sugar
1/4 cup worcestershire sauce
1/4 cup prepared mustard
3/4 cup ketchup
2 tbsp black pepper (I like it coarse)
2 tbsp crushed red pepper
3-4 garlic cloves (just smashed, thinly sliced or minced)
2 3/4 cups red wine vinegar
1 3/4 cups water
3/4 cups dry white wine
2 tbsp sea salt
Reduce until you achieve your desired thickness.
(Usually about an hour on medium heat)
I added a "splash" of Southern Comfort Fiery Pepper last time I made the basting sauce and it turned out pretty good. [/Edit]
I usually baste my ribs once every half an hour or so, (depends on how long I plan on cooking them) and cook them between 225-300 degrees for 2-3 hours.
1 tbsp salted butter (or extra virgin olive oil)
1 medium onion*
3-4 cloves of garlic*
1 cup ketchup
1/2 cup white vinegar
1/4 cup fresh lemon juice
1/4 cup liquid steak seasoning
2 tbsp brown sugar
1 tbsp cajun seasoning
* (I usually do a rough chop on my onion, prep my garlic cloves, and put them through the food processor together before I add them to the pan)
So, heat your butter or oil in a large skillet on med-high and then add your onion and garlic mixture. When it is fragrant/tender, go ahead and add the other ingredients and simmer for about 15 minutes and it's good to go.
I grill my ribs on a propane grill. (I know, I know) I would much rather smoke them or grill over coals but I use what I have and what is convenient - I apologize in advance! [/Edit]
Adjust garlic to taste. I'm a firm believer in the more garlic the better! You can also substitute the crushed red pepper in the basting sauce and the cajun seasoning in the finishing sauce with caribbean jerk seasoning for a different flavor profile. Use shallots instead of onions, hoison sauce instead of worcestershire, you can even add liquid smoke in the finishing sauce, whatever... It's a fun recipe to play with.