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1
In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt.
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2
Bring the marinade to a boil and set aside to cool.
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3
Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12 x 14 inch baking pan.
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4
Pour the marinade over the ribs and seal the bag.
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5
Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.
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6
The next day, preheat the oven to 375u00b0F.
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7
Drain and discard the marinade from the bag.
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8
Cut 4 slits in the top of the baking bag if you are using one.
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9
Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil.
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10
Bake the ribs for 2 hours.
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11
While the ribs are baking, prepare the barbecue sauce.
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12
In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard.
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13
Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool.
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14
When the ribs are cooked and tender, open the bag and discard the drippings.
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15
Lower the oven temperature to 350u00b0F.
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16
Brush the ribs on both sides with the barbecue sauce and put them on the grill for 15-30 minutes to give them a bit of a char.
