Place ribs into a large aluminum tray. Prepare the ribs by removing the extra "silver skin" off the back of the ribs.
In a bowl, combine all the rub ingredients together.
Season ribs liberally and rub it into the rib meat.
Cover rib tray with foil.
Heat grill to 300f degrees. Keep an eye on the grill temperature. Try to keep it at a consistent 300f degrees during the entire cooking time. Cook ribs for about two hours.
In a small pot, combine sauce ingredients.
Remove the ribs from the aluminum tray and place directly on the grill (you may need to coat the grill grates with oil or grill-safe nonstick cooking spray to keep it from sticking.)
Apply sauce liberally to the ribs.
Place lid back down on the grill and cook for an additional 5 minutes. Carefully flip the ribs over and add another coating of sauce. Cook for 5 more minutes. Continue this a couple more times to get a thick coating of sticky sauce on the ribs.
Remove ribs from the grill and serve with BUSH'S Sriracha or Bold & Spicy Baked Beans.
Mike C.'s original directions for the smoker: Mix rub together and season ribs liberally after pulling skin off the back of the ribs. Throw ribs on a smoker at 300 degrees for one hour. After the first hour, wrap ribs in foil and put back on the smoker for another hour. While the ribs are cooking in the foil, in a small sauce pan, heat marmalade and honey to incorporate. At the end of the second hour, open ribs up and dress the ribs with marmalade and honey mixture. Leave the ribs exposed so the heat can caramelize the honey and marmalade to the ribs. At the end of the 3rd hour, take your ribs off the grill and remove from foil. Slice and serve with bush's bold and spicy beans to have a nice counter to the sweet ribs!