Place the ribs in a large pot and cover with water.

Bring the water to a boil.

Add the juice of one lemon to the boiling water.

Simmer the ribs over medium-low heat for about 1 hour, or until tender.

Drain the ribs and allow them to cool.

Place the cooled ribs in one or two heavy-duty resealable plastic bag(s).

In a medium saucepan, heat the oil over medium heat.

Add the chopped onion and cook, stirring, for about 4 minutes.

Add the minced garlic and chopped jalapenos and cook, stirring, for 1-2 minutes.

Add the Pace Picante Sauce, brown sugar, barbecue sauce, yellow mustard, Worcestershire sauce, seasoning salt, black pepper, and liquid smoke (if using).

Bring the sauce to a boil over medium heat.

Reduce heat to low and simmer for 45 minutes, stirring occasionally.

Season with Tabasco sauce to taste for more heat if desired.

Allow the sauce to cool slightly.

Pour the cooled sauce over the ribs in the bag(s).

Seal the bag(s) and turn to coat the ribs evenly.

Refrigerate for 8-24 hours, turning the bag(s) a few times during refrigeration.

Preheat grill to medium and grease the grates.

Remove the ribs from the bag(s).

Grill the ribs for a few minutes on each side until lightly browned, or broil in the oven.