Prep the ribs by removing the membrane on the bottom side of the ribs. Cut a slit on one end and tug at it until you have enough to grab a hold of. Use a paper towel to grab hold of the membrane and pull to remove.

Combine all the ingredients for the dry rub and cover the the ribs liberally with the spices. Refrigerate the ribs for 4 hours.

Preheat the oven to 240F. Place the ribs on a foil lined sheet pan. Bake for three hours.

Meanwhile, prepare the sauce by heating a saucepan over medium heat. Add the vegetable oil and once hot, add the chopped onions. Cook for 5 minutes and add the garlic. Cook for another 3 minutes.

Add the rest of the ingredients for sauce and simmer for 30 minutes. Turn off the heat transfer the mixture to a blender. Process just until smooth. Taste for salt and pepper. Set aside.

After three hours, generously slather the ribs with some of the sauce. Wrap with foil and bake again for another 2 hours.

After two hours, turn the temperature of the oven to 375F. Unwrap the ribs and slather on more sauce. Bake for 30 minutes and take the ribs out and put on some more of the sauce. Bake for another 30 minutes. Serve the ribs hot with more sauce on the side.