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1
At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
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2
Simmer over medium low heat for 1/2 an hour.
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3
Chill overnight (keeps several months in the refrigerator).
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4
The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
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5
Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
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6
Allow to sit, refrigerated, overnight.
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7
The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
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8
Let sit at room temperature for 45 minutes.
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9
Take BBQ sauce out of refrigerator and allow to come to room temperature.
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10
Heat oven to 200- 225 degrees Fahrenheit.
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11
After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
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12
Bake 4 hours.
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13
If the ribs start to look dry, baste them with a little beer.
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14
About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
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15
about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
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16
Once ribs are done, baste them with more sauce, if you like.
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17
Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
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18
Serve with plenty of extra sauce on the side, and plenty of napkins.
