Ghetto Ribs:

Bring a large pot of water to an easy boil. Add the ribs and boil for a half hour. As the ribs boil, 'stuff' will appear at the surface. You can skim that off if you want, but there's no need since you'll be rinsing the ribs later. It's up to you.

Preheat the oven to 250 degrees.

Meanwhile, in a mixing bowl, add about half the bottle of store-bought barbecue sauce. Add about a cup of orange juice. Add a handful of brown sugar (half cup). Rinse the lemon, cut it into pieces and add that to the bowl. Also, if you'd like, add about a thumb size piece (or larger) of fresh ginger that's been peeled and chopped into large chunks (doesn't have to be anywhere near perfect). Add about half a head of garlic. There's no need to peel the garlic, you can leave it as/is, or crush it with your knife. Doesn't have to be perfect. Mix this combination of ingredients with a spoon.

After you're done boiling the ribs, remove them from the water and rinse them under cool-running water. Pat dry with a paper towels. Sprinkle olive oil on them and liberally add salt & pepper to both sides of the ribs. (Use kosher salt if you can. If you're using table salt, use less.)

In a large pan, line the bottom with aluminum foil.

Add the slabs of ribs to the large pan. Dump your barbecue mixture over the ribs. Ideally, the bottom half of the ribs should be sitting in the sauce with the top half exposed. If you have too much sauce, that's ok, but if you have too little, add more orange juice or just add some water. Cover, or tent, a piece of aluminum foil on top of the ribs - it doesn't have to be tightly wrapped, just let it lay there on top.

Here's the most important part: put the ribs in the oven, and cook them for 3 hours, flipping them over every half hour. So put them in the oven and set a timer for a half hour. When the bell goes off, flip the ribs in the pan, and repeat this process for 3 hours. After about 2 hours, you'll begin to see the sauce thicken. If it thickens too much, add a little water or orange juice. After 3 hours remove the ribs. Strain the barbecue sauce and discard all the 'pieces' (garlic, ginger, lemon). If the barbecue sauce is too thick, put it on the stove at low heat and simmer until it thickens. That step is rarely needed.

When everything is cooled down. Cut the ribs into pieces and put them in a large tupperware, and then add the sauce to the tupperware. When you want to eat the ribs, remove some from the tupperware, along with scoops of barbecue sauce, and reheat them gently in a microwave. This tupperware full of ribs and sauce will make about 3 dinners for your family.