To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Trim away any excess fat from ribs and remove membrane from under-side of the ribs. Mix the dry spices together in a small bowl and then sprinkle a light even coating spice rub over ribs and press into meat. Scatter the minced garlic over the top of the ribs. Then press spice and garlic against the meat. Add the amount of spice according to your desired level of hot and flavorful spice desired. Wrap the ribs tightly in aluminum foil and bake in a preheated 275 degree oven for 3 hours. I line the baking dish with a large sheet of foil that can then be folded over with the meat sealed inside. This makes for easy clean up.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium-high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining sauce ingredients, bring mixture to a boil; then reduce heat to low and simmer for 1 1/2 hours, uncovered, or until sauce thickens. Check sauce every 15-30 minutes to stir and make sure not boiling. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pulled back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

This recipe yields 2 (full-rack) to 4 (half-rack) servings.

Per Serving (excluding unknown items): 221 Calories; 8g Fat (29.7% calories from fat); 2g Protein; 40g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 1584mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 2 Other Carbohydrates.