In a saucepan, mix vinegar, butter, lemon juice, Worcestershire sauce, sherry, salt, pepper, honey and soy sauce. Heat until blended. Use as marinade and basting sauce. Season ribs to taste and put into pan of marinade. Let set in refrigerator over night or for 2-3 hours, turning regularly. When ready to cook, put on barbecue pit, gas grill or in oven. Cook slowly. Baste approximately every 15 minutes with marinade mixture. While meat is cooking, mix brown sugar and mustard. This should be golden in color. Should not taste too sweet or too mustard. Glaze meat when nearly done. Let cook for 10 minutes on each side with glaze. Use spoon to spread glaze. Serve hot.
Cajun Country -- New Iberia, Louisiana