Make-Ahead: The barbecue sauce can be made up to 1 week in advance. Refrigerate in a covered container and bring to room temperature before serving.
- 1/4 cup sweet and sour sauce
- 2 tablespoons ketchup
- 1 tablespoon balsamic vinegar
- 1 tablespoon molasses
- 1 teaspoon hot chili paste (optional and to taste)
Stir all the ingredients together and serve alongside the ribs.