Preheat oven to 350 degrees F. Coat inside of a 9-inch fluted tube pan, such as for a Bundt Cake, with cooking spray.
Place bacon in large skillet and cook over medium-high heat, turn occasionally until evenly browned. Drain the bacon slices and crumble bacon.
Melt margarine in a small saucepan over medium heat; stir in the brown sugar and maple syrup. Bring the mixture to a boil; cook and stir until it begins to foam, about 1 minute. Remove from heat.
Mix white sugar and cinnamon in a sealable plastic bag; add 6 to 8 biscuit pieces at a time and shake until well coated. Pour any remaining sugar-cinnamon mixture into brown sugar mixture. Place saucepan over medium heat and cook and stir until sugar dissolves, for about 2 to 3 minutes.
Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in pan, 10 to 20 minutes; invert onto a serving plate.
Place tomatoes and shallots in blender with pan juices. Pulse, half at a time, until liquefied. Add brown sugar, vinegar, the 3 tablespoons of olive oil, paprika, and, if desired, fleur de sel. Blend until smooth. Taste and adjust seasonings if desired. Remove from blender. Put through a food mill or fine mesh strainer to remove seeds and skins.
Build charcoal fire or preheat gas grill for indirect cooking. Core tomatoes; coat tomatoes and shallots with olive oil. Season with salt. Place in disposable aluminum pan. Place in center of grill indirectly over medium heat; grill, covered, 30 minutes or until tomato skins are bursting and shallots are soft; remove.
Place strained liquid in large saucepan. Simmer gently 5 minutes. Remove and use immediately or refrigerate in tightly covered container for up to 1 week.
Place Indiana Kitchen ribs, bone-side down, in center of grill or in rib rack, making sure they are not over direct flame. Grill, covered, over indirect medium heat (about 325 degrees F) for 2 to 2-1/2 hours or until meat is tender and has pulled back from ends of bones (see tip below). Brush with some of the BBQ sauces 10 minutes before end of grilling.
Remove ribs from grill and let rest 10 minutes. Cut into portions; pass remaining sauce. Makes 10 servings with 2-1/3 cups barbecue sauce.