ooooh, that looks good.
I remember you posted this earlier but I couldn't find it.
Cris, you may've been remembering the recipe I posted for oven bbq spareribs:
Cook 5-6 lbs of pork spareribs in a shallow roasting pan at 350 for 45 minutes.
Top with the sauce (drain fat from pan if you want-I leave it in though)
Sauce is made of 1 cup firmly packed brown sugar; 1/4 cup Worcestershire sauce; 1/2 cup soy sauce; 1/4 cup cider vinegar; 1/4 cup chili sauce; 1/2 cup ketchup; 2 tsp French's yellow mustard; 2 cloves garlic, peeled and minced (I simply put in a bunch of freshly prepared minced garlic from those little jars in the produce section); and 1/8 tsp black pepper (or you can get real and dump in enough pepper to actually make a difference!)
I actually double the ingredients for the sauce so the ribs are still nice and moist after spending all day in the oven...
So you've baked the ribs for 45 minutes, turn off the oven and pour the sauce over said ribs. Leave them set in the turned off oven for 4 hours, turning and basting with the sauce every 20 minutes or so. Then turn your oven back on at 250 and cook the ribs another 2 pr 3 hours, again turning them every now and then to keep soaking in the sauce. When you can't turn them over without meat falling off the bones, you're done.
Or, you can quit a little before then. The meat will still be excellently tender.