It took me a long time to come up with a barbecue sauce I liked. I like it sweet and smokey. With a little spice.
This is a picture of tonight's ribs which are boneless but that's only because they didn't have the bone-in ribs. It is SO MUCH BETTER with the bone. Much more taste and gets more tender with the marrow.
I use Penzeys Barbecue of Americas spice which is a mixture of nutmeg, cinnamon, pepper and ginger. I shake that on the ribs, a little granulated garlic, salt and pepper and about a half cup of Chardonnay. Stick that in the crock pot and cook it for a few hours. My crock pot cooks too fast - only 4 hours - You should be able to put this in the morning and have it ready when you come home from work.
Then melt a couple of tablespoons of butter in a sauce pan. That's REAL butter. NOT margarine. Add a cup of your favorite barbecue sauce and a cup of ketchup. Add 1/4 cup of brown sugar, a few shakes of liquid smoke, a few tablespoons balsamic vinegar. If you have some peach or apricot jam, put a couple of tablespoons in too, plus bout 1/4 cup white wine. A few shakes the Penzeys's spice or a little cinnamon, nutmeg and ginger. A few shakes cayenne pepper. Simmer on low for about 10 minutes.