Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Ribs: Combine paprika, granulated and brown sugars, chili powder, cumin, mustard, thyme, garlic powder, salt and pepper. Place ribs on a platter and rub all over with spice mixture. Cover and refrigerate for 3 hours or overnight.
Uncover ribs and roast on a foil-lined rimmed baking sheet in a 250°F oven, or cook in a closed barbecue or smoker over indirect heat on low (250°F), for 2 to 3 hours until crispy and browned. Transfer to a cutting board and let cool slightly.
Mop: Meanwhile, combine ketchup, tomato sauce, brown sugar, vinegar, corn syrup, butter, garlic powder, onion powder, smoked paprika, chili powder, pepper, celery seeds and cinnamon in a saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring often, for about 20 minutes or until thickened. (Make ahead: sauce can be cooled, covered and refrigerated for up to 3 weeks.)
Grill rack of ribs over medium heat in a closed barbecue or broil on baking sheet, for 5 to 10 minutes, turning occasionally while brushing generously all over with the Mop, until hot, browned and well-glazed. Cut into individual ribs and serve with extra Mop for dipping.