Grilled Barbecue Spareribs

Directions:

Rub:
In a small bowl, mix together all of the Rub ingredients - brown sugar, paprika, garlic powder, black pepper, onion powder, oregano, thyme, salt and cayenne pepper. Sprinkle lots of dry rub on both sides of the ribs. Now you have two choices:
-wrap the ribs in plastic wrap and place them in the refrigerator overnight so the flavors create a more intense flavor, or
-let the ribs sit in the fridge for an hour or two before grilling.

Preheat the grill to medium high.

Cut each slab of ribs into four pieces (cutting in between the rib bones). Wrap two portions of ribs in heavy duty aluminum foil (make sure they aren't laying on top of one another but in a single layer inside the foil) and seal closed so no moisture escapes. You'll end up with four packets.

Place packets rib-side-down over medium heat and grill for 1 hour.

Barbecue Sauce:
Meanwhile in a medium saucepan whisk together ketchup, Worcestershire sauce, cherry cola, vinegar, cornstarch, paprika, chili powder, black pepper and chopped onion; bring to a boil, then simmer for 30 minutes allowing sauce to thicken stirring the sauce every 10 minutes or so.

Remove about half of the sauce from the pan and and set it aside to baste the ribs.

After 1 hour, pull the rib packets from the grill and remove the ribs from the foil. Place the ribs back onto the grill grate over medium heat and brush ribs generously with sauce. Continue to grill for about 5 minutes basting with the sauce and turning the ribs every minute or so until the sauce has cooked onto the ribs and become lightly browned.

Remove the ribs from the grill and serve with the leftover sauce that's been simmering on the stove.