Wakefield's Barbequed Ribs

I got this recipe from Cathy Wakefield years ago when we were visiting Connie Pelfrey.  Connie had made them and they were absolutely delish.  The sauce is great, but sometimes when I'm in a hurry or just too tired, I use a bottle or two of Sweet Baby Rays (my favorite bottled sauce). I still prepare the meat the same way, though.  Make sure when you buy the meat that you buy the ribs that are pork shoulder and not pork loin.  The pork loin ribs make for a chewy experience.  You can also just use a pork shoulder roast.  Just pour liquid smoke and salt all over it, put it in a roasting pan (lined with heavy duty foil .... makes for easy cleanup) and cook at 300 degrees for about 8 hours or till a fork stuck in can turn easily.

The sauce:
1 large bottle ketchup
Equal amount of water (I just fill the ketchup bottle)
2 Tblsp. applecider vinegar
1 Tblsp. worcestershire sauce
2/3 c. brown sugar
1 tsp. salt
1 tsp. pepper
1/4 tsp. ceyenne pepper
2 1/2 tsp. chili powder
1 Tblsp. liquid smoke

Mix and cook for 15 minutes. 

Meat:
Salt and pepper ribs and brush with liquid smoke on both sides.  Let sit 1 hour.  Cut into single ribs if you're using spareribs.  Cook in oven at 300 degrees for 1 hour.  Pour off grease.  Add onions (optional) and pour sauce over meat.  Cover and cook at 350 for 3 more hours or till meat is tender.