I made ribs tonight. Bobby Flay recommended pureed chipotle peppers, honey, with salt and pepper instead of the standard bbq sauce. I painted on a thin coat about every 15 minutes during cooking. I also placed a pie pan full of beer under the grill grate. The ribs came out sweet and spicy and were quite moist thanks to the beer. I'm keeping that recipe.
I also grilled some corn on the cob and made some buttermilk biscuts. I love cooking on 3 day weekends!
What a coincidence: I also made BBQ Babyback ribs, with cole slaw and grilled corn on the cob. Good choices.
That sauce sounds intriguing. I may have to give that a try next time.
Oh, on my ribs I used a spice rub and marinate them in BBQ sauce overnight, then pre-cook them on very low heat for a couple of hours in a covered pan with Guinness; serves a similar purpose to your technique.