Finger Lickin´ Ribs

These ribs are slow cooked; and worth the wait. Moist, flavorful and tender, you´ll never make ribs any other way after you try these! 5 pounds pork back ribs (3 racks) ***RUB*** 1/4 cup packed brown sugar 2 Tablespoons paprika 2 Tablespoons chili powder 1 Tablespoon ground cumin 1 Tablespoon salt 1 teaspoon black pepper 1 teaspoon cayenne 1/2 teaspoon ground clove ***Sauce*** 2 Tablespoons vegetable oil 1 medium onion -- chopped 4 cloves garlic -- minced 1 Tablespoon paprika 1 Tablespoon chili powder 1 teaspoon salt 1 teaspoon pepper 19 ounces canned tomatoes 1 (5oz) can tomato paste 2/3 cup white vinegar 1/3 cup packed brown sugar 2 Tablespoons dijon mustard 1/2 cup molasses Trim any visible fat from the ribs. If necessary remove the membrane from underside. Place ribs in a large shallow dish. Rub: In small dish stir together all the rub ingredients and rub into the racks of ribs. Cover and refrigerate for at least 4 hours and up to 24 hours. Sauce: Meanwhile in a large saucepan heat oil over medium heat; cook onion and garlic stirring occasionally for 5 minutes of until softened. Add paprika, chili powder, salt and pepper. Cook for 2 minutes. Add tomatoes, tomato paste, vinegar, sugar and mustard; bring to a boil. Reduce heat and simmer stirring occasionally for about 1 hour or until thickened and reduced by 1/3. Let cool slightly. Pour mixture into blender and puree until very smooth. Stir in molasses. Set aside 1 cup for dipping. Heat 1 burner of a 2 burner barbecue, or 2 outside burners of a 3 burner barbecue, to medium. Place ribs on greased grill over UNLIT burner. Close lid and cook for 50 minutes, keeping temperature at 250-300F and using oven thermometer if necessary. Turn ribs and cook for another 50 minutes or until tender and bones are visible at the ends. Brush ribs generously with some of the basting sauce. Cook, turning once and basting often for 20 minutes or until crisp on both sides. Cut into 2 or 3 rib pieces. Serve with reserved sauce.