Wet BBQ Ribs

900 g Tuimato sauce
2 cups boiling water
1 beef OXO cube
170 g brown sugar
170 g white sugar
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp dry mustard powder
3 tbsp lemon juice
3 tbsp SIDS HOT WORCESTER SAUCE
1 cup SIDS RASPBERRY VINEGAR
3 tbsp light corn syrup
2 kg spare ribs
2 tbsp SIDS CRAZY SALT

SAUCE: Crumble the OXO cube in the water and stir until dissolved. Combine all of the sauce ingredients including SIDS HOT WORCESTER SAUCE and SIDS RASPBERRY VINEGAR in a stockpot. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat. Rinse the ribs and season with SIDS CRAZY SALT, then cover and refrigerate overnight.
Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 110oC (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 150oC for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.