2 tablespoons Chinese Five Spice Powder 1/8 cup Brown Sugar 3 tablespoons Garlic Salt 1/4 tablespoon Onion Powder 1/2 tablespoon Cayenne Pepper 1/2 tablespoon Black pepper 1 tablespoon Cumin 3/4 cup Cider Vinegar 2 Racks St. Louis-Style Pork Spare Ribs
For Boogie's BBQ Rub: Add all ingredients into a bowl and whisk until combined. Pour over ribs and rub well to coat. Place marinated ribs in casserole dish or resealable bag and refrigerate for 2-24 hours. When ready for use, remove from refrigerator and let ribs sit at room temperature for 45 minutes to an hour.
1 1/2 cups Water 8 ounces Tomato Paste 1/4 cup Honey 3 tablespoons Dijon Mustard 1/4 cup Hoisin Sauce 1/2 cup Worcestershire Sauce 1/4 cup Soy Sauce 2 tablespoons Liquid Smoke 1/2 cup Rice wine vinegar 1/2 cup Dark brown sugar
For Boogie's BBQ Sauce: In a saucepan over low heat, add tomato paste, water and honey. Slowly whisk in mustard, then bring to a simmer. Add Worcestershire, soy sauce, liquid smoke, cider vinegar and brown sugar. Bring to a simmer for 15 minutes. Remove from heat, let sauce rest and apply to ribs.
Place ribs on grill over medium heat for 45 minutes. Brush BBQ sauce all over ribs and cook for another ten minutes.