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1
Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
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2
In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
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3
Using your fingers, rub the mixture over both sides of the ribs.
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4
Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
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5
To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
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6
Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
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7
Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
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8
Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
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9
Refrigerate the sauce.
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10
Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
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11
Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
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12
To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.
