For the sauce:

1. Combine the rhubarb, chipotle, sweetener, apple cider vinegar, and water in a medium saucepan. Bring to a boil and then simmer for 10 minutes.
2. Puree the mixture (a hand held immersion blender works best for this) and return to the stove.
3. Add the mustard powder, allspice, onion powder, salt, ground cloves, ketchup, oil, paprika, ginger, coriander, garlic powder, and fish sauce to the pan and stir well until combined.
4. Cook over low heat for another 5 minutes.

For the ribs:

1. Preheat the oven to 325 degrees.
2. Combine all of the rib spices together and mix thoroughly.
3. Remove the membrane from underneath the rack of ribs if it’s still present (some butchers will remove it for you.)
4. Sprinkle the spice rub generously on all sides of the ribs.
5. Place the seasoned rack of ribs on a pan (you can line it with parchment or foil if you desire) and bake, covered in foil, for 2 hours (3 hours if it’s more than 2 inches thick.)
6. Remove the ribs from the oven and baste with a layer of BBQ sauce.
7. Return to the oven and bake, uncovered for 30 minutes.
8. Remove the ribs from the oven and baste with another layer of BBQ sauce.
9. Return to the oven and bake for 30 minutes.
10. Remove the ribs from the oven and baste with another layer of BBQ sauce.
11. Return to the oven and bake for 30 minutes.
12. Check to see if the middle of the ribs will cut easily. If there is still resistance and they aren’t coming apart easily, baste again and cook for an additional 30 minutes or until done to your liking.