It is more or less based on a recipe in the old Readers Digest classic, 'The Cookery Year', page 119, barbecued spare ribs.
This all went into a saucepan heated to boiling and then simmered for ten minutes. When I tasted it was a bit 'catch-in-the-back-of-the-throat-ish' so after some umming and ahing I added a splash of cola (not diet) and it transformed the sauce into something gorgeous. We had it on slices of ham, new potatoes, cauliflower and runner beans, like a gravy.
It was so good, I thought I would share . . .
In the original recipe, one would have spare ribs cut into single ribs, roasted in a pan for about 20 mins until the juices are running. Then pour over the sauce and cook it all, uncovered in a moderate oven until the sauce has thickened and the meat is almost falling off the bones.
That's very delicious too.