Directions: Day One: Gently massage spice rub into ribs and place in sealed large plastic bag. Refrigerate 8 hours or overnight. Day Two: Sauce Preparation Extract 8 Tablespoons of juice from plastic bag with the rubbed ribs. Add butter, onions, and garlic into a 10 inch sauté pan. Cook until onions are translucent. Add catsup, hoi son, mustard, sugar, and salt. Simmer for one hour. Place in covered container and refrigerate overnight. Day Two: Slow Cook Ribs Place ribs into two shallow 10 x 15 baking pans and bake uncovered in a 325 degree oven for one hour, turning once. Rest for half an hour after baking and wrap in foil. Refrigerate overnight. Day Three: Grand Finale Preheat grill to medium-low heat. Place ribs on grill and warm through, basting frequently until warm, glossy, and crispy. Pass the napkins and iced tea. Enjoy!