Baby Back Ribs with CVC's Pork Rub

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C.V.C. Barbeque Sauce
2/3 CUP APPLE CIDER VINEGAR
1/2 CUP DARK CANE SYRUP (OR MOLASSES)
1 TSP COARSE BLACK PEPPER
1/2 TSP CAYENNE PEPPER
1/2 TSP ROASTED GARLIC POWDER
1 TSP YELLOW MUSTARD
1 CUP TOMATO SAUCE
1 TSP SALT
1 TSP ONION POWDER
1 CUP WATER
1 CUP BROWN SUGAR
1 TSP SMOKED PAPRIKA
1 1/2 CUPS KETCHUP
Bring all ingredients to a boil and simmer for 20 min. Store in a mason jar in refrigerator for up to 6 months. Omit cayenne and half of black pepper for mild sauce.
Chris's Rib Rub Recipe
1/2 CUP SUGAR
1/2 CUP BROWN SUGAR
2 TBSP. CAYENNE PEPPER
1/2 CUP PAPRIKA
2 TBSP. ONION POWDER
1/2 CUP KOSHER SALT
1/2 CUP COARSE GROUND BLACK PEPPER
Blend spices well and store in an air-tight container.
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