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Be sure to remove the membrane on the back of the ribs:
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using a table knife or the handle side of a spoon(I use a chopstick),pry the tip of the knife between the membrane and the bone at the edge of the ribs in the center of the slab then grab the membrane with your fingers and pull it from the bone.
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1. Preheat oven to 325. Spread onion slices evenly on a rimmed baking sheet, and place ribs, bone side down, on top. Pour beer over ribs, sprinkle with sea salt and pepper, and cover tightly with foil. Bake 2 hours or until tender.
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2. Brush both sides of ribs with Chipotle Maple Barbecue Sauce. Grill over medium heat, meat side down, 10 to 15 minutes or until slightly charred and crispy, basting several times with sauce. Flip ribs over, and baste cooked side liberally. Close grill lid, and cook 10 to 15 minutes more, basting often. Remove from heat; let rest 10 minutes. Cut individual ribs apart, and serve warm.
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SAUCE:
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Preparation
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Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer 30 to 35 minutes or until sauce is thickened and reduced by one-fourth. Refrigerate in an airtight container up to 2 weeks.
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Note: You can bake the ribs (step 1) up to a day ahead, but you'll need to leave them on the grill a few minutes longer to make sure they're heated through.
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A reviewer's suggestion:
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We chose to use spare ribs instead of baby back ribs because we were told the spare ribs had more meat on them and they were about half the price. We were a little concerned about them not being tender enough and actually being a little over cooked, cooking them at 350 degrees for 3 hours, turned out perfect and had so much meat on them. We lathered them up with sauce and left them on the grill until they had a nice dark color all around.
