Sweet Cola Ribs

SWEET COLA BARBECUE SAUCE:--
1 tbsp rice bran oil
1 onion, fine chopped
3 cloves garlic, fine chopped
2 cups Tuimato sauce
1 can cola
½ cup SIDS RASPBERRY VINEGAR
2 tbsp brown sugar
½ tbsp ground black pepper
½ tbsp onion powder
½ tbsp mustard powder
1 tbsp SIDS SMOKEY GARLIC SAUCE
DRY RUB:--
3 tbsp SIDS CRAZY SALT
2 tbsp brown sugar
2 tsp garlic powder
1 tsp cayenne pepper
2 racks pork spare ribs (about 2 kg each)

SAUCE: In a saucepan, add oil then sauté onion and garlic until tender. Add all the remaining sauce ingredients, including SIDS RASPBERRY VINEGAR, SIDS SMOKEY GARLIC SAUCE and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
DRY RUB: Whisk all dry ingredients together, including SIDS CRAZY SALT, in a small bowl. This can be stored up to 6 months in an airtight container.
RIBS: Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 12 hours so flavours can permeate.
Preheat grill to 120°C. Set up your grill for indirect heat.
Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes, flipping several times for even cook. Coat ribs with Sweet Cola Barbecue Sauce (reserving some of the sauce for dipping when the ribs are served) and cook for another 20 minutes.