Combine all ingredients together and transfer to an air tight container until ready to use. Prepare rib baste below.
Whisk all ingredients together and store in the refrigerator.This mop/baste will stay good for about one month. Make ahead to allow the flavors to blend. Prepare rib sauce below.
Heat olive oil in a saucepan over medium-high heat. Add garlic and sauté until golden brown. Add remaining ingredients and reduce heat. Cover and simmer 15 minutes, stirring occasionally. Sauce thickens as it cools. (If you like your barbeque sauce sweeter cut the cayenne pepper in half.) Makes 1 ½ cups
Wash & pat dry ribs. Season both sides of ribs with rub. Preheat barbeque to 250 degrees. Lay the ribs on the barbeque, rib side down or on a vertical rack. Cook for 2-2 ½ hours, basting every ½ an hour with rib baste. Remove from heat and cut/slice into 2-rib sections. Brush with rib sauce and serve.
Cook's Note: For added flavor, fill a smoke box with soaked hickory chips and place above the heat source in your grill.