In a medium saucepan, combine olive oil and garlic and saute on medium heat until golden.
Remove from heat and let the garlic cool in the oil.
Whisk in the ketchup, honey, vinegar, soy sauce, and espresso.
Return to heat and simmer for 15 minutes to blend flavors. Remove from heat.
Season ribs with salt and pepper and smoke for 3 hours at 225°F, in preheated smoker. Use hickory chips during the first 2 hours.
After 3 hours, remove ribs, baste generously with espresso BBQ sauce and wrap in heavy-duty aluminum foil.
Return to smoker and cook for an additional 1 to 1½ hours, or until internal temperature reaches 160°F.
OPTIONAL: During the last 10 minutes, remove ribs from the foil and baste again; place them back in the smoker, directly onto the rack, allowing the ribs to caramelize.
Transfer to cutting board, cut and serve hot.