Add 4 cups water into a medium sized pot. Mine is a 2-quart size pot. Add the chili powder, sugar, honey, NESCAFÉ® CLÁSICO™, and a heaping tablespoon of MAGGI® Bouillon. Turn the burner on to medium heat. Add the onion and tomatoes. Before adding the tomatoes, remove the core and make one long slice along the edge of the tomato without going through it. Once it looks like it’s about to boil, reduce the heat to medium-low and stir carefully.

Simmer on medium-low for 50 minutes or until the liquid is reduced by half. Remove the skin when you see it start to peel off on it’s own. After the 50 minutes, blend the sauce until it’s smooth. Continue to simmer on medium-low for another 5 minutes. Turn off the heat and set aside.

When the temperature in the smoker reaches 250, place the ribs bone side down on the grill. Cook them this way for the first two and a half hours with the lid closed and the exhaust damper wide open.

After the first hour, slather a thin coat of the sauce over the meat and close the lid. Continue to do this every 30-45 minutes. Rotate the ribs after the second slather to bring the opposite end of the slab closer to the heat source if you’re smoker is off the the side of the grill. This helps them cook a little more evenly. You’ll also want to make sure to keep up with the smoker. You don’t need a huge flame, just enough to keep the smoke going and the heat to remain in the range of 200-250.

After two and a half hours, flip the ribs over. Slather a thin coat again and close the lid. Let them smoke another 30-45 minutes. For the last 30 minutes, place the slab on a large piece of foil paper and spread a generous amount of the sauce over it. Cook the ribs covered completely for that last 30-45 minutes. The internal temperature of the meat should be between 160-170 degrees.