Smoke the ribs with a mixture of hickory and mesquite wood for about 3 or 4 hours. Once the ribs hit 165, continue to cook the ribs but remove the smoking element. Once the ribs hit 195, remove from heat.

Meanwhile, Chop the onion and dice the garlic. Cook the onion in the oil over medium/high heat for about 8-10 minutes to soften. Add the garlic and cook 2 minutes. Add the tomatoes and stir well. Add the cheese, oregano, molasses, honey, and worcestershire. Simmer for an hour.

Once the ribs are off the heat, chop into segments of 2 or 3 ribs and toss them in the tomato sauce. Serve.