Combine ingredients in saucepan and cook over medium heat, stirring constantly until well-blended.
Marinate your ribs in the sauce if you have the time, or just use it as basting sauce while the ribs cook. (If you wish to do both, to avoid food poisoning, make a double batch of sauce – if you need to in order to have enough – and discard the portion you used for the marinade. Don’t baste with it!)
Be sure the country ribs you buy are separated into individual rib servings. Parboil until the meat is nearly cooked; this lets you get the ribs off the grill before the sauce gets too dark.
Cover the grid on your grill with aluminum foil, punching holes in the foil so heat will get to the ribs. This gives the meat the smoked flavor while letting you keep more sauce around ribs as they cook (not to mention keeping your rack cleaner). Baste ribs often until done.