• 1 cup of ketchup
• 1/4 cup of molasses
• 1/4 cup of vinegar
• 1/2 tsp of salt
• 1/8 tsp of pepper
• 1/8 tsp of onion powder
• 1/8 tsp of oignon salt
• 3 soupspoons of sugar brown
• 2 soupspoons of oignon flakes or chives
• Pork spare ribs
• * Water, medium onion, salt, pepper and 6-7 drops of liquid smoke

1. Boil ribs in water with salt, pepper, a medium onion cut into six and 6-7 drops of liquid smoke for 1 hour. Drain and let cool.
2. Mix all the marinade ingredients. Put the ribs in a baggie and coat the ribs marinade, marinate overnight and cook dinner
3. Place the ribs on a rack in a roasting pan and bake at 325 ° F for 3 hours, basting halfway through and at the end of cooking. They can also be cooked on the grill, turning halfway through cooking.

Note that I received an E-mail from a person who works at the Bâton rouge as follows: Based on the recipe of the "baton rouge" for spare ribs, the actual cooking time is 8 hours at very low temperature.
This method makes them very tender. The ribs are then stored in refrigerators, removed, brushed with the marinate, flame broiled on charcoal and then served to customers ? Martin.
Do not forget that in the marinade and water, we have twice 6-7 drops of liquid smoke. In water and the marinade.