A day before, in a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke, and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt, and pepper.

Reduce heat to low, and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, less time is needed. A sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Preheat oven to 300 degrees F.

Pat ribs dry with a paper towel and remove the membrane that covers the bony side of the ribs.

Apply Bar-B-Que Creole Seasoning Blend Recipe rub to ribs on all sides.

Lay ribs, bone side down on a long sheet of foil.

Lay another layer of foil on top of ribs and roll and crimp edges tightly, rolling the edges facing up to seal.

Place on baking sheet and bake for 2-2 1/2 hours or until meat has started to shrink away from the ends of the bone.

Remove from oven.

To finish ribs under the broiler, set oven to broil and place the ribs bone side up, on a broiling rack, brush with barbeque sauce and place, uncovered, under the broiler for about 5 minutes until the sauce is bubbly and cooked on, watch carefully, so they don’t burn. Turn the ribs over and repeat on the meaty side. Remove the ribs from the broiling pan and let rest 5 minutes before slicing.