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1
To make the Sauce: In a medium saucepan over medium-high, warm the vegetable oil. Add the onion and cook, stirring occasionally, until translucent, 4-5 minutes.
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2
Add the garlic and cook for 1 minute more.
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3
Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil.
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4
Reduce heat and simmer for about 15 minutes. (It might taste a little vinegarie at first but it won't by the time you use it).
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5
Set aside.
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6
Pour some of the sauce in a small bowl to use for basting the ribs.
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7
Allow the ribs to stand at room temperature for 20-30 minutes before grilling.
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8
Season with salt and pepper.
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9
Grill the ribs, rib side down, over Indirect Medium Heat (keep grill at about 325-350 degrees) until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours.
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10
Turn after the first 30 minutes and again in 30 minutes, then do not turn again.
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11
During the last 30 minutes of grilling add the soaked hickory chips to the hot coals (if using).
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12
During the last 30 minutes of grilling time, baste generously with the small bowl of sauce every 5-10 minutes, depending on how much sauce you want on the ribs.
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13
Serve warm with the remaining sauce on the side.
