2) Cover the dish tightly with aluminium foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you griddle them.
3) Preheat an outdoor griddle to medium-high heat. Barbecue the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes.
4) Move the ribs around as they griddle, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5-10 minutes before cutting them into one or two-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
Stir all of the ingredients together in a small saucepan. Bring to a simmer and cook until slightly thickened, about 10 minutes. The sauce will keep in the refrigerator, covered, for up to 2 weeks.