Cut the ribs in half if they are too long to fit into your Big Easy.
Place the ribs in resealable container or baggie.
Combine the rest of the ingredients in a medium saucepan.
Bring the sauce to a boil then reduce the heat to a simmer and let simmer until reduce by half and thickened, 15-20 minutes.
Remove the sauce from the heat and let cool.
Reserve 1/4 cup of the sauce and pour the remaining sauce over the ribs. Coat well, seal, and refrigerate overnight. Turn occasionally to let the marinade get on all sides of the ribs.
Fire up your Big Easy.
Cut a small lit in one end of the ribs and insert the rib hooks.
Place the ribs on a piece of foil. Pour any remaining marinade from the overnight marinate (NOT the marinade you reserved) over the ribs and seal TIGHTLY. You want the foil seam to be at the top, near the hooks and the bottom of the ribs sealed so the juices and marinade does not leak out.
Hang ribs in the Big Easy basket and lower into the cooker.
Cook for 90 minutes to 2 hours. After 90 minutes the ribs will be tender with a bit of a 'bite', meaning the mean will gently pull away from the bones. The meat will pull away from the bones about an inch on the ends. If you want your ribs to be completely fall-off-the-bone leave them in for the full 2 hours.
Remove the ribs from the Big Easy and remove them from the foil. Do not remove the rib hooks.
Brush the ribs with half of the reserved marinade and return to the Big Easy for 5 minutes.
Remove ribs from the cooker and let rest for 10 minutes before slicing.
Brush with last of the reserved marinade and serve.