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1
Combine all of the ingredients in a small jar or bowl.
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2
Coat the ribs generously with the rub and refrigerate it for at least 12 hours.
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3
It will be better if refrigerated for 24 hours.
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4
Preheat the oven to 300 degrees F.
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5
Arrange the ribs on a sheet pan.
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6
Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat.
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7
Put the ribs in the preheated oven and roast for 2 hours.
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8
Check the ribs after 1 hour and turn them over.
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9
Add more beer, if needed.
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10
Rotate the pan.
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11
After 2 hours, remove the foil and roast for 30 minutes more.
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12
Remove from the oven and cool.
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13
Sauce: (This can be done while the ribs are roasting.)
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14
Combine all of the ingredients in a saucepan and bring to a boil over medium heat.
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15
Reduce the heat and simmer for 15 minutes.
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16
The sauce will not be thick but it should be a homogeneous mixture and very well flavored.
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17
Turn off the heat and let cool.
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18
Cook's Note: This sauce can be made ahead and refrigerated until ready to use.
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19
To grill the ribs:
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20
Preheat the grill to a medium-high heat.
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21
Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce.
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22
Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes.
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23
Brush with the sauce and again turn the ribs over.
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24
Grill for another 4 to 5 minutes.
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25
At this point the ribs should be nicely browned and really well flavored.
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26
Remove them from the grill to a cutting board.
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27
Cut the ribs apart and arrange on a serving platter.
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28
Serve with lots of napkins.
