Serves 4-6

For the ribs
5 pounds beef back ribs

For the marinade
1 cup canola or vegetable oil
1/2 cup cider vinegar
3 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt

For the barbecue sauce
2 tablespoons unsalted butter
1 1/2 cups ketchup
1/3 cup Worcestershire sauce
1/4 cup steak sauce or marinade (I use Allegra)
2 tablespoons cider vinegar
2 tablespoons unsulfured molasses
1/2 teaspoon onion powder
1/8 teaspoon liquid smoke
Freshly ground pepper

For the marinade
Whisk all ingredients together until well combined. In a large baking dish, pour marinade over ribs and refrigerate, basting occasionally, for a minimum of 2 hours, but preferably overnight.
Preheat oven to 300°. Cover baking dish with aluminum foil and cook ribs for 2 hours.
Increase the oven temperature to 350°. Remove the aluminum foil and baste ribs with barbecue sauce. Continue cooking for 45 minutes, basting with sauce every 15 minutes. The ribs should easily separate with a knife and the meat should be fall off the bone tender.
Serve ribs with remaining barbecue sauce on the side.

For the barbecue sauce
In a small saucepan, melt butter over medium heat. Add remaining ingredients, whisking to combine. Bring to a boil, then reduce heat to a simmer. Allow to cook until thick, approximately 10 minutes.

(Adapted from