Remove the silverskin (SEE body of post for more info) and any extra fat from the ribs.
Thoroughly combine the dry rub then sprinkle it all over the ribs, rubbing on all sides with your fingers.
Cover the ribs with plastic wrap and refrigerate 1 hour.
Beerbeque Sauce: Over medium heat, warm the olive oil then add the onion and garlic sautéing until the onions are soft and translucent, stirring often so the garlic doesn’t burn.
Add in the rest of the ingredients and cook over low heat about 10 minutes until it thickens. Taste it and if you’d like it spicier, add a bit more Sriracha.
Preheat the grill to 300°.
When the grill is preheated, place the slab on the grates bone side down leaving them about 15 minutes then turning about every 7-10 minutes afterward. Total grilling time: approximately 90 minutes.
If you're adding sauce to the ribs on the grill, slather it on the last 5 minutes of grilling time. Slice and serve warm.