No picture for this: I made a sauce of molasses, sriracha, and vinegar, and used it for a cheap cut of ribs that I cooked in my slow cooker all day. It had a dash of soy sauce and Worcestershire and some cumin (could have used more of that). Then I added some salsa to lessen the intensity of some of the flavors. A little tomato sauce would have done the trick just as well.
The idea is that the sweetness would come from molasses, the acid from the vinegar, and the spice and garlic from the hot sauce.
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