Spicy Picante Ribs - cooking recipe

Ingredients

2 lbs pork spareribs (cut into serving-size pieces)
1 large lemon, juice of
3 tablespoons oil
1 medium onion, chopped
2 tablespoons fresh minced garlic
2 jalapenos (finely chopped, remove the seeds or leave in depending to your heat level)
2 cups Pace Picante Sauce (or use your own favorite)
1/3 cup brown sugar, packed
1/2 cup barbecue sauce
3 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 teaspoon seasoning salt or 1 teaspoon white salt
1 teaspoon fresh ground black pepper
1 teaspoon liquid smoke (optional)
Tabasco sauce (to taste, use for more heat) (optional)

Preparation

Place the ribs in a large pot then cover with water; bring to a boil.
Add in the juice from 1 lemon to the water.
Simmer the ribs over medium-low heat for about 1 hour or until the meat is tender.
Drain and cool the ribs.
Place the cooled ribs in one or two heavy resealable plastic bag/s.
In a medium saucepan heat oil over medium heat; add in onion and cook stirring for about 4 minutes.
Add in garlic and jalapeno peppers and cook stirring for 1-2 minutes.
Add in all remaining ingredients; bring to a boil over medium heat.
Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
Season with Tasasco for more heat if desired.
Cool the sauce slightly then pour over the ribs in the bag; seal bag and turn to coat.
Refrigerate for 8-24 hours (turning the bag a few times during refrigeration time).
Preheat grill to medium the grease the grates.
Remove the ribs from bag, then grill a few minutes on each side until lightly browned (or you may broil in the oven).
Delicious!