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1
Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
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2
Prepare a charcoal grill.
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3
Season the ribs with salt and pepper.
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4
When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
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5
Preheat the oven to 300 degrees F.
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6
Arrange the ribs in roasting pans.
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7
Pour the beer and vegetable stock over the ribs and spread the onions over the top.
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8
Cover each roasting pan with plastic wrap and heavy-duty aluminum foil.
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9
There should be no holes in the plastic wrap or the foil.
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10
Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours.
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11
Do not over-braise.
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12
Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
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13
To serve, prepare a charcoal grill.
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14
Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce.
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15
Serve hot.
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16
Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
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17
Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat.
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18
Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion.
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19
Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil.
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20
Simmer for 30 minutes.
