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Remove membrane from back side of ribs. Rub 4 slabs of ribs with BearBQ Butt Rub, and wrap tightly with plastic wrap. Let ribs sit overnight in the refrigerator. Start smoker or grill the next morning. Add 4 to 5 hickory chunks soaked in water or a bunch of soaked hickory chips wrapped in perforated aluminum foil. Bring the grill or smoker to a temperature of 200 to 250 degrees F. When grill or smoker is ready place unwrapped ribs on rack. Smoke for about 3 hours turning once half way through. After 3 hours, mop ribs with BearBQ Sauce and wrap tightly in aluminum foil. Place back in smoker for another hour. Unwrap ribs and mop again with sauce. Wrap ribs once again and return to smoker for another hour. When ribs are done the bone should pull away from the meat easily.
In a food processor, puree the onion, garlic, and some of the vinegar. Melt butter in a large stock pot and add onion and garlic puree. Sautee for about 5 minutes. Add Ketchup and stir well. Add remainder of ingredients one at a time and stir frequently. Simmer for about one hour, stirring frequently.
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