BBQ Ribs Kiwi

BBQ SMOKED RIBS:--
2 kg pork back ribs
4 tsp chilli powder
2 tsp packed brown sugar
2 tsp ground cumin
1 tsp garlic powder
½ tsp ground pepper
2 tsp SIDS SMOKEY BBQ RUB
MOLASSES BARBEQUE SAUCE:--
1 tsp rice bran oil
1 onion, fine diced
2 cloves garlic minced
1 tsp smoked paprika
¾ cup Tuimato sauce
2 tbsp cooking molasses
2 tsp SIDS SMOKEY GARLIC SAUCE

Barbecue-Smoked Ribs: Remove membrane from underside of ribs, if attached. Combine chilli powder, sugar, cumin, garlic powder, pepper and SIDS SMOKEY BBQ RUB then rub all over ribs. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours)
Set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining burner(s) to medium.
Place ribs, meaty side down, on greased grill over unlit burner then close lid and grill, turning once, until meat is tender and pulls away from ends of bones, about 1-1½ hours.
Molasses Barbecue Sauce:- Meanwhile, in a saucepan, heat oil and cook onion, garlic and paprika, stirring, until softened, about 5 minutes. Stir in Tuimato sauce, ¼ cup water, molasses, SIDS SMOKEY GARLIC SAUCE and pepper then reduce heat and simmer until slightly thickened, about 3 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days)
Brush about half of the sauce over both sides of ribs. Grill over medium/high heat, covered and turning once, until glazed, about 10 minutes. Cut into 2-rib portions. Serve with remaining sauce.