Ribs:

2 tbsp. sugar
2 tbsp. fresh lemon juice
1 tbsp. salt
1 tbsp. vegetable oil
2 tsp. black pepper
2 tsp. dried thyme leaves
3/4 tsp. ground cinnamon
3/4 tsp. nutmeg
3/4 tsp. allspice
1/2 tsp. ground red pepper
6 lb. well-trimmed pork baby back ribs, cut into 3 to 4 rib sections

For seasoning rub, combine all ingredients except ribs in a small bowl and mix well. Spread over all surfaces of ribs; press with fingertips so mixture adheres to ribs. Cover and refrigerate overnight.

Prepare grill for indirect cooking, placing disposable foil drip pan in grill and banking coals on both sides of pan. While coals are heating prepare barbecue sauce.

Place ribs directly on grid over drip pan. Grill, covered, 1 hour, turning occasionally.

Baste ribs generously with barbecue sauce; grill 30 minutes more or until ribs are tender and browned, turning occasionally.

Bring remaining barbecue sauce to a boil over medium-high heat; boil 1 minute and serve with ribs.

Barbecue Sauce:

2 tbsp. butter
1/2 c. finely chopped onion
1 1/2 c. ketchup
1 c. red currant jelly
1/4 c. apple cider vinegar
1 tbsp. soy sauce
1/4 tsp. ground red pepper
1/4 tsp. ground black pepper

Melt butter in medium saucepan over medium-high heat. Add onion; cook and stir until softened. Stir in remaining ingredients. Reduce heat to medium-low; simmer 20 minutes, stirring often.