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1
FOR THE SAUCE; make 1 day or even up to 7 days ahead, heat butter in a medium saucepan over medium heat; add in onion, garlic and cayenne pepper, saute for about 4 minutes.
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2
Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer uncovered for about 45 minutes, stirring occasionally, season with salt and more cayenne if desired; cool to room temperature and chill a minimum of 24 hours before using or up to 7 days.
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3
FOR THE RIBS; Remove the membrane on underside of the ribs.
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4
Place ribs in a large roasting pan.
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5
In a bowl mix together cider vinegar and liquid smoke, then brush over both sides of all the ribs; chill for a minimum of 24 hours.
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6
FOR THE RIB RUB; after the 24 hour chilling time, in a bowl mix together chili powder, cumin garlic powder, onion powder, cayenne, brown sugar cumin, salt and black pepper; rub spice mix all over the ribs.
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7
Arrange the ribs meat-side up in a single layer on 2 large baking sheets that have been sprayed with cooking spray.
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8
Roast at 350 degrees for about 1 to 1/1/4 hours (if browning too much cover loosely with foil).
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9
Remove ribs from oven, then brush both sides with about 3/4 cup sauce (that is 3/4 cup for all the ribs) return to oven and roast 10 minutes longer.
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10
After the 10 minutes remove from oven and brush with another 3/4 cup sauce; return to oven for another 10 minutes.
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11
Remove from oven; cover with foil and let rest for 15 minutes.
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12
Cut the ribs between the bones into 3-4 rib sections, and serve with remaining sauce.
