Ribs with No-Cook Barbeque Sauce

We are usually not big fans of spare ribs, but these were very good. I got this from wessb.com. It was an Eggtoberfest recipe.

Ingredients:
3 Slabs St. Louis style or regular spare ribs
Salt, pepper and cayenne to taste
Oak or Pecan chips, soaked for at least 2 hours in water
1 cup ketchup
2 tablespoons brown sugar, packed
1 tablespoon dry mustard
1 tablespoon hot Hungarian paprika
2 teaspoons black pepper
1/2 cup rose or other light red wine
4 garlic cloves, coarsely chopped
1/4 cup corn or vegetable oil
4 teaspoon dried oregano
1/4 cup soy sauce
1/4 cup white wine vinegar

Sauce Preparation:
Blend the ketchup and next 10 ingredients in a blender or food processor until combined. Transfer to a bowl or jar. (Can be made up to 2 weeks ahead. Cover and refrigerate.)

Remove the membrane from the ribs. Cut each slab into 2 pieces. Season to taste on both sides with salt, pepper and cayenne pepper. Refrigerate until ready to cook.

Light the BGE and bring to 300°. Add the soaked wood chips and replace the grill.

Arrange the 6 rib sections on the grill, bone side down, and lower the dome. (The wood chips may lower the temp a bit. If it doesn't build back soon, open the bottom and top vents to bring it up, then reset the vents.)

After 40 minutes, flip the ribs.

After another 35 minutes, baste the bone side with sauce. Flip the ribs and baste with sauce.

Repeat basting and flipping every 5 minutes for 20 minutes or until done. The last flip should bring the meat side up. Don't baste this side so there won't be any uncooked sauce on the ribs.

Ben said these were his favorite ribs ever.

and Rusty said "drop one, I dare you"