When I cook my meats, i usually baste it in BBQ sauce and maybe something else, place in a pan, cover, and cook. When ever i finish, the sauce in the pan is way too liquid and not thick enough to drizzle on top. Any suggestions?

i personally aim for making dried-chiliade

I bought some country ribs at the grocery store the other day and i was hoping to get an idea on how to prepare it. Now mind you, i'm a college student. My access to cooking ingredients is slim. In fact, i was thinking just meat and bbq sauce. But, how do i cook it, ie time and temp?