After marinating the ribs overnight or after two days, dump everything onto a saucepan and braise the ribs over moderate heat. When ribs become fork tender and the marinade thickens to a glaze-like consistency, remove the ribs out of the pan, set aside. Strain the thickened marinade into a bowl and set aside. Heat a saute’ pan and add the 2 tbsp. of canola oil, 1/2 cup of hickory barbecue sauce and the strained marinade glaze. Dump the ribs onto the pan and toss occasionally until the barbecue sauce adheres to the ribs and become sticky. Remove from heat and serve.