Regis and Kelly- Rossome Ribs

I saw this on TV...and it sounded mouth-watering!!!

Ingredients
2 racks of Baby Rack Ribs

BBQ Sauce Ingredients:
3 Cups Brown Sugar
3 Cups Ketchup
¾ Cup Red Wine Vinegar
¼ Cup Water
2 Tbsp. Worcestershire
2 Tbsp. Garlic Powder
3 Tbsp. Dry Mustard
4 tsp. Paprika
5 tsp. Salt
5 tsp. Fresh Ground Pepper

Dry Rub Ingredients:
5 Tbsp. light Brown Sugar
1 ½ Tbsp. Kosher Salt
½ Tbsp. Chili Powder
¼ tsp. Black Ground Pepper
¼ tsp. Cayenne Pepper
1 tsp. Garlic Powder
½ tsp. Onion Powder
1 tsp. Red Pepper Flakes

Directions:
BBQ Sauce Directions:

Use a blender and combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with: mustard, Garlic Powder, Paprika, Salt and Pepper. Blend smooth.

Rossome Ribs Directions:
1. In a bowl combine all dry ingredients and mix well.
2. Place the ribs in a plastic bag.
3. Pour the dry rub into the bag, close and shake well.
4. Massage the dry rub into the meat, making sure all the surfaces are covered.
5. Refrigerate for 24 hours.
6. Preheat the grill, turn off half the burners (you will be cooking using indirect heat) and then adjust the heat to 350 degrees.
7. Wrap the ribs in foil and cook for one hour.
8. Open the foil and slop on the BBQ sauce and rewrap the ribs.
9. Cook for another 40 minutes.
10. During the last 10 minutes of cooking, brush both sides of the ribs with the sauce.
11. Cook ribs directly over fire now to caramelize the sauce. Make sure the rib meat reaches an internal temperature of 170 degrees before removing from the grill.
12. Transfer ribs to platter.
13. Sprinkle ribs with a little spice mixture and brush with more sauce.
14. Let ribs rest for 5 minutes, serve and enjoy!