Stampede Ribs

4 lbs. baby back ribs, cut in serving pieces
3 garlic cloves, minced
1 Tbsp. sugar
1 Tbsp. paprika
2 tsp. salt
2 tsp. pepper
2 tsp. chili powder
2 tsp. cumin

Combine and rub ribs with mixture. Place in shallow roasting pan, cover and refrigerate two hours or overnight. Make barbecue sauce, setting aside 3/4 cup.  Brush ribs with sauce. Grill, covered, over medium heat for 12 minutes, turning and basting often Serve with remaining sauce.