I have tasted ribs with barbeque sauces from 3 different regions of the country: St. Louis, Memphis, and Sonoma styles. While none of them became a favorite, I did like flavor notes from each of them. This sauce combines elements from each of those regions to create a harmonious depth of flavor. The rib rub and cooking instructions came from an Epicurious recipe from 2000 Called Sweet and Smoky Baby Back Ribs. The sauce is my original recipe. Be sure to have plenty of napkins available. These ribs are messy, but very good. Enjoy!

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