From Jon's Dad's methodology:

Cook the ribs slow and then start to put the sauce on ....along with salt and pepper.

1 rack of Pork Spare Ribs (not the "country style" which are thicker and harder to cook thouroughly)
Salt and pepper

Sauce:
2/3rds bottle of Kraft BBQ (Hickory or Mesquite Smoke style)
Vinegar to taste
2 Tbsp lemon or lime juice
1 gollup of molasses (~1/4 cup)

"I first sear the ribs on both sides, and add a fair amount of salt and lots of crude grind pepper to each seared side (2-4 mins. per side, depending on how much heat you have--I like i t hot to start and then use the lid and venting to cool it down a bit). Then, I go to adding the sauce to first one side and then the other--again allowing 3-4 mins. per side. I do that twice per side, always closing the lid again after the slathering. At about 30 minutes, I cut the ribs while still on the grill to make sure they are thoroughly done; maybe add a tiny bit more sauce for a final few minutes. Then, "wah lah!" [That's an old inside joke]"

Sauce notes:
The sauce is basically Kraft BBQ--Hickory or Mesquite Smoke flavor--to which I add maybe a little vinegar (especially when I need to rinse out a bottle of sauce), some squeezes of lemon or lime juice, and, nowadays, I like to add a gollup of molasses (maybe a quarter cup). For a slab of ribs and a sausage, I seldom use an entire thingy of Kraft sauce; maybe two-thirds, plus the add ins.