"Navy Picnic" with Michael Smith

1 side baby back ribs
2 cup tomatoes, juice
2 bay leaves
5 sprigs fresh thyme (I used about a tbsp dried thyme)
3 cloves garlic
1 tbsp whole spice cloves (I used about a tsp ground cloves)

Barbecue Sauce

1 cup ketchup
1/4 cup Dijon mustard
1/4 cup brown sugar
2 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp ground cloves
1/4 cup pure maple syrup (optional)
Thoroughly combine all ingredients.

Place the ribs into a large stockpot and cover with tomato juice and enough water to just cover the ribs. Add the bay leaves, thyme sprigs, garlic cloves and whole cloves.

Simmer ribs over medium-low heat for 3 hours braising them until tender.

As ribs simmer, add water to pot to keep ribs covered.

Meanwhile, make the barbecue sauce.

When ribs are tender, transfer them from the pot to a large bowl and slather with the barbecue sauce. Chill thoroughly (overnight is good) to firm the meat before grilling (the secret).