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1
In a medium saucepan over medium-high heat, combine salt and water and stir to combine and dissolve salt.
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2
Remove brine from heat and let cool to room temperature.
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3
Cut 1/2-inch slits between bones on underside of rib racks.
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4
Place ribs in a large resealable bag set in a baking dish.
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5
Pour in the salt brine, seal the bag and refrigerate for at least 5 hours, or overnight.
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6
Preheat oven to 275 degrees F. In a small saucepan, add the vinegar, sugar, hot sauce, red pepper flakes, 2 teaspoons liquid smoke, Worcestershire sauce, and salt and pepper, to taste.
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7
Bring to a boil over medium heat.
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8
Whisk until well combined, then remove from heat.
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9
Reserve 1 cup of mixture as dipping sauce and hold, covered, in the refrigerator until ready to serve.
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10
Reserve remaining mixture to baste the ribs as they cook.
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11
Remove ribs from the refrigerator and discard brine.
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12
Pat ribs dry and transfer to a rimmed baking sheet lined with a wire rack.
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13
Combine beer with 1 tablespoon liquid smoke in a small bowl and pour into the bottom of the baking sheet.
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14
Brush pork with marinade on both sides.
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15
Bake in the preheated oven, brushing every 20 minutes or so.
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16
Cook for about 3 hours or until the meat is knife-tender.
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17
Remove from the oven to a serving platter and serve with reserved dipping sauce.
