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1. Combine all the dry ingredients together to make the rub. This rub is actually enough for 10 pounds of ribs, so if you are making the 5 pounds called for here, you can store the rest of the rub for another day.
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2. In a small bowl, combine the tabasco and whisky.
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3. In a roasting pan, arrange a layer of sliced onions.
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4. Brush the tabasco whisky on ribs, then apply the dry rub to the ribs.
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5. Layer the ribs in the pan with sliced onions between each layer and on top.
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6. Cover tightly with foil. Place in fridge overnight.
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7. The next day, roast the ribs covered at 275 deg F for 3 hours. The meat should be just pulling away from the bones.
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8. Allow the ribs to cool with the foil still on the pan, and place in fridge overnight.
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9. The next day, remove the ribs from the pan, scraping the onions off, and set them aside.
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10. Pour the juices from the pan and the onions into a blender and puree until smooth. Pour into a sauce pan with the BBQ Sauce ingredients and bring to a boil stirring. Reduce heat and simmer until it is at the desired thickness. This sauce will keep in the fridge for months.
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11. Prepare grill. Cut apart the ribs in one-rib portions. Grill the ribs to finish them, enough to heat and put a char on them. They are already completely cooked. You may brush on the BBQ sauce as you grill them or serve the sauce on the side.
