Heat sprayed non-stick saucepan. Sauté garlic and onions, covered, over medium heat 4 to 5 minutes, or until tender. Stir as necessary. Stir in remaining sauce ingredients. Reduce heat to simmer and cook 5 minutes, uncovered. Stir once or twice. Cool. Mopping Sauce can be made a day before serving.

RIBS:

3 pounds of baby back ribs, in slabs
3 handfuls mesquite chips

Discard any visible fat from ribs. Soak mesquite chips in water 30 minutes; drain. Transfer ribs to glass dish and mop amply on both sides. Let ribs stand at room temperature for 1 hour.
Meanwhile, prepare smoker according to manufacturer's directions. Fill fire pan about three-quarters full of hardwood charcoal and heat coals until hot. Arrange mesquite chips over hot coals. Fill water pan of smoker two-thirds full with hot water and place in smoker. Mop ribs again with sauce and place on sprayed grid. Cover smoker. Cook ribs about 1 hour until tender. Smoking time depends on thickness of ribs and heat of coals. Check every 30 minutes to see if hot water or coals have to be replenished. Be careful and use pot holders.
REFRIED BEANS:

30 ounce can of canned black beans
1/2 cup of onion, chopped
1 teaspoon of chili powder
1 teaspoon of cumin seeds
1/4 teaspoon of pepper
1 dash of hot sauce
1/4 cup of  cilantro, chopped

While ribs are smoking, drain the beans, reserving the liquid; mash. Heat a sprayed non-stick frying pan over medium heat. Sauté onions over medium heat, covered, 4 to 5 minutes, or until tender. Add beans, chili powder, cumin seeds, pepper, and hot sauce. Continue cooking and stirring as necessary until beans are hot. Add reserved liquid if beans become to dry. Serve beans sprinkled with cilantro. Transfer rib slabs to cutting board and slice into single ribs. Divide ribs among individual plates and serve hot with refried beans.