For the South Carolina BBQ Sauce:

Dump everything into a medium sauce pot set to low. Whisk together to combine. Increase to heat to high and bring it to a boil, stirring often for 5 min, or until sauce is reduced by 1/3^rd. Remove from heat and let cool. Store until needed.

For the Ribs:

• Preheat oven to 350°F, placing the oven rack in the middle position. Line a sheet pan with aluminum foil or parchment paper.
• Peel off the silver skin membrane from the underside of the ribs, using a paring knife if needed to help detach it from the ribs.
• Rub the ribs with Chef Tregaye BBQ Rub both side and evenly
• Place the ribs meat side down in the prepared pan and place in the oven. Bake for one hour.
• Remove the pan from the oven. Flip the ribs so the meat side is facing up. Bake for one hour. Then brush sauce all over the meat both sides.
• Cover the ribs tightly with aluminum foil and place them back in the oven. Bake for 30 minutes more before starting to check doneness. Insert an instant-read thermometer into the thickest part of the ribs, and remove from the oven once it reads 180-195°F.
• Add more BBQ sauce if needed and serve.