I also worked at VS in 1977 and the name of the BBQ sauce was French's Cattelmens BBQ Sauce.
I rotated the prime ribs in the display case windows and prep them for cooking, also the beef back ribs we would stand them up back to back in the same rib pans and after they cooled we cut them and rolled in the BBQ sauce, place them on a large sheet pan then finish off in the broiler and serve 5 to an order.
Thursday nights the San Diego Chargers would come in for the ribs.