When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container. The choices are dipping, mopping and brushing.
Every chef uses a different way of slathering on their sauce.
We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side. Add brown sugar, ketchup and mustard. Heat another 5 minutes. When ready to serve, sprinkle pork meat across the top.