Place all ingredients in a saucepan and cook until reduced to a thickness of light syrup.
Spare Ribs will work also. If using boneless spare ribs, use 1 pound.
Remove the transparent skin from the back of the rack - not required.
Rub all the dry rub into the ribs. Cover with plastic and let sit in refridgerator overnight if possible, but at least 4 hours. More time, more flavor.
Place ribs at room temperature an hour before cooking. After 1 hour, place on a tray in foil meat side down, and cover with another sheet of foil sealing the edges.
Cook at 275 ° for 3 hours.
Make basting sauce and let it cool.
At 3 hours remove top foil from ribs, remove any juice, and baste ribs with a brush. Turn ribs over meat side up and baste with remaining sauce.
Cook for another 15-20 minutes at 400 ° or until glaze is getting crisp, remove and let rest for 5 minutes. Bring out the napkins and dig in!