Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Full          slabs Spareribs
                        **RUB**
   1      8 oz. bag     Leggs Hot Italian sausage seasoning
   1      cup           cane sugar
     1/2  cup           hot chili powder
                        **MOP**
   2      cups          water
   6                    chicken bouillon cubes
   1      cup           olive oil
     1/3  cup           balsamic vinegar
                        remaining rub
                        **FINISH SAUCE**
  40      ounces        Yoshida's spicy wing and rib sauce
     1/2  pint          chockcherry syrup
   1      cup           maraschino cherry juice with Vodka -- (3 shots)
   1      7 oz can      El Mexicano, Chipotle Adobada
                         -- peppers in sauce
   1      cup           grated onion white
   2      tablespoons   ground dry mustard

Preparation:

Brought to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs. Rubbed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wrapped in plastic and refrigerated for 30 hours. Smoked the ribs at 235F over Mesquite wood mopping every hour or so.