Stay-Inside-Ribs

I am told that today is the coldest day on record in Indiana for this date; the high MAY reach 70, and it's been raining since 4 a.m. Cold, damp, nasty, it feels like mid-September ... or worse, October.
But, it's only July, and I want some ribs! After all, it is barbecue season isn't it? I don't have the luxury of a covered patio (my little peach tree is not quite big enough to give shelter and shade yet), so grilling out in the rain just isn't practical. What do you think about some stay-inside-ribs; done in the oven? Yeaaaahhhh!
Well, here's an oldie, but definitely goody ... remember The Joy of Cooking? This recipe was adapted from that good old book. I found it on RecipeZaar, and of course, I re-adapted it to my taste. This is what we call, "Bonin'" ...

OVEN BAKED BBQ RIBS
SERVES 6

4 lbs country-style pork ribs
1 1/2 cups favorite barbecue sauce
1/4 cup orange juice
1/4 cup pomegranate juice
1 vidalia onion, sliced
2 cloves garlic, chopped (NOT minced, so don't go mincin' any)
1 tsp habanero sauce
1/4 cup bourbon

Preheat oven to 300 degrees.
Arrange ribs in 9x13 baking dish and top with sliced onions.
Whisk together BBQ sauce, habanero sauce, and pomegranate and orange juices, bourbon and garlic, and pour sauce over ribs and onions.
Cover dish tightly with heavy duty aluminum foil and bake for three hours.
uncover, increase oven temp to 350 degrees and bake for one hour longer, turning once after 30 minutes.
Remove ribs to a warm platter, cover and let stand for 15 minutes.
Spoon fat off the sauce and serve with the ribs.

Now Bone!