Sauce:
4 14 oz cans fire roasted, diced tomatoes
3 medium yellow onions (3 or so cups chopped)
6 cloves of garlic
1/3 cup vegetable oil
1 tsp chili powder
1/4 tsp ground coriander
1/4 tsp ground cumin
2/3 cup unsulfered molasses
1/3 cup packed brown sugar
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tbsp Worcestershire sauce
4 tsp salt
1 tsp liquid smoke
1/2 bottle Cave Creek Chili beer, optional

Ribs:
1 rack of baby back pork ribs (remove membrane)
kosher salt
cracked black pepper