Baby Back Ribs with Dr. Pepper BBQ Sauce

1½ tbsp sea salt
1 tbsp dried minced garlic
1 tbsp ground oregano
1 tsp New York Cut pepper
3 x 1 kg racks baby back pork ribs, membrane removed
2 tbsp rice bran oil
1 cup finely chopped onion
300 ml can Dr. Pepper (not diet)
1 cup Tuimato Sauce
½ cup brown sugar
¼ cup SIDS HOT WORCESTER SAUCE
3 tbsp tomato paste
2 tbsp raw bush honey
1 tsp grated fresh ginger
1 tsp sea salt
¼ tsp cayenne pepper

Prepare a charcoal or gas grill for indirect cooking over low heat. (150°C)
In a small bowl for rub, combine salt, garlic, oregano and pepper. Season ribs all over with rub mixture. Let ribs stand at room temperature for 30 minutes before grilling.
Place rib racks, bone sides down, on grill rack over indirect heat side. Grill for 2 hours.
Meanwhile, for sauce, heat oil in a medium saucepan. Sauté onion about 10 minutes until fragrant. Add Dr. Pepper, Tuimato Sauce, brown sugar, SIDS HOT WORCESTER SAUCE, tomato paste, honey, ginger, salt and cayenne pepper. Bring to boiling then reduce heat. Simmer, uncovered, for 30 minutes until sauce begins to thicken. Remove from heat. Cool slightly.
Purée sauce in pan with immersion blender, or transfer in batches to a blender, cover and blend until smooth, then set aside.
Tear off 3 sheets of heavy-duty aluminum foil, each about 2½ times the length of a slab of ribs. After 2 hours of grilling, remove ribs from grill and lay each slab on a sheet of foil. Be sure to close the grill lid so temperature remains at 150°C. Lightly brush each slab of ribs with prepared sauce on both sides and wrap tightly in foil.
Return slabs to grill. Grill for 30-60 minutes more until ribs are done, when meat has shrunk back from the bones by 6 mm or more. Remove slabs from foil. Serve with remaining sauce.
Note: Dr Pepper is Almond flavoured.