Cooking the ribs: Heat oven to 225 ºF [107 ºC].Season the ribs with salt and pepper. Place on a baking tray with wire rack (Amazon affiliate link). Pour water in the tray but stop before it reaches the ribs. Pour the liquid smoke into the water. Cover the tray with aluminum foil as tightly as possible, and roast covered for 4 hours. The ribs should be cooked in the steam generated by the water.
Making the sauce: Mix all the ingredients for the sauce. It should be a thick sauce, but if it turns out to liquid (it depends on the tomato sauce you use), heat over medium heat to reduce to desired consistency stirring constantly to prevent it from sticking and burning.
Brushing with sauce: Remove the ribs from the oven and uncover. Discard any water left. Paint the ribs on both sides with the sauce. Save any sauce left for serving.
Roasting or grilling: To cook in the broiler, cook ribs uncovered at maximum temperature for 5 minutes, or until sauce caramelizes and begins to brown.To cook on the BBQ, cook at the maximum temperature on both sides for 3-5 minutes, or until the sauce caramelizes and begins to brown.
Serve and store: You can do the first two steps in advance and leave the ribs wrapped in aluminum foil (refrigerate when the meat cools to room temperature if you do not plan to serve within an hour). Continue with the next steps when it is time to serve.Serve with oven-fried potatoes.
Video
Notes
I normally use dark rum for the sauce, but have also used white in a pinch and I liked both. Use the rum you have at hand.