Generously rub the ribs on each side with the dry rub seasonings.
In a large roasting pan, place the ribs in a single layer and cover snugly with heavy-weight tin foil.
Bake until the ribs are tender, approximately 1 ¼ hours.
Preheat the barbeque grill to medium.
Lay the ribs on the grill and season with a generous sprinkling of the BBQ spices – garlic salt and black pepper. Grill for about 10 minutes on each side.
After each side has been grilled, add another layer of garlic salt and black pepper and brush with Spicy BBQ Sauce. Grill for about 5 minutes, turn over and repeat on each side. Repeat this step twice more, for a total of 15 minutes on each side with BBQ sauce. Adding the sauce too early, or leaving the ribs exposed to the heat for too long will cause them to burn because of the sugar base in the sauce.
Turn off the heat, close the lid and let the ribs sit for 5 minutes before serving.
Spicy BBQ Sauce
In a medium saucepan, heat the oil over medium high heat.
Add the onions and sauté until softened.
Add the vinegar, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cayenne pepper, salt and black pepper and simmer on medium-low heat for about 25 minutes.
Add the parsley, oregano and savory and continue simmering another 10 minutes or so, until thickened.
After cooking, store in the fridge in a tightly sealed glass jar for up to 3 weeks.