4 pounds country-style ribs
3 cups ketchup
1½ cups water
¾ cup cider vinegar
¼ cup Worcestershire sauce
1 Tablespoon prepared mustard
1 Tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
Rub dry rub all over ribs. Place in glass dish; cover and refrigerate several hours or overnight.
Stir together ketchup, water, vinegar, Worcestershire, mustard, brown sugar, oregano, basil, thyme, and pepper in a medium-size bowl.
Transfer ribs to 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.)
Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
Cook ribs over medium coals or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook for 5 minutes more.
Makes 8 servings.