Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           peanut oil
     1/4  cup           celery, minced
     1/2  cup           onion, minced -- (Yellow)
   2 1/2  tablespoons   garlic, minced
   1 1/2  cups          tomato juice
     1/2  cup           Yoshida's Teriyaki sauce
     1/4  cup           lemon juice
   2      tablespoons   brown sugar
   4                    bouillon cubes -- (beef)
   1      cup           water
     1/4  cup           Reno Red chile powder
   1      tablespoon    New Mexico light chile powder
   2      cups          apple juice
   2      teaspoons     Chinese hot mustard -- (dry)
   1      tablespoon    salt
   1      tablespoon    pepper
   1      tablespoon    cayenne
   3      teaspoons     balsamic vinegar
   1      teaspoon      allspice
   5      pounds        country style pork ribs -- (sliced Boston butt)

Preparation:

Add the peanut oil to a sauce pan. Then add the celery, onion and garlic. Simmer for fifteen minutes. Then add remaining ingredients. Bring to a boil and then let simmer for 1 1/2 hours. Put the pork in the smoker and turned up the heat to 230F. Moped every half hour for I think 3 hours, had a few beers by then. So now for my finishing sauce I had maybe half of mop left and added, 1/2 cup honey and a 1/2 cup maple syrup. Turned up heat to 260F and finished moped it a couple times for half hour. My God what a treat, the only thing I screwed up on is not making some sort of coleslaw, I see now why I hear coleslaw mentioned on the porch so much, wish I would of had some. You could just smell and taste the layers of flavor.