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1
Fold each sheet of foil in half lengthwise.
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2
You now have two double thick sheets measuring 18x18 inches.
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3
Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open.
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4
You now have a double thickness foil bag.
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5
Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'.
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6
Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce.
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7
Pour into the bag with the ribs.
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8
Triple fold and firmly crimp the top folded edges of the foil.
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9
Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours.
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10
Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan.
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11
Crimp the cut edge and set the ribs aside, still sealed in the foil.
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12
Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce).
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13
While the sauce is reducing, preheat your oven broiler.
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14
Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender.
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15
Taste the sauce and add more hot sauce if you want more spiciness.
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16
Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.).
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17
Turn the ribs, and repeat.
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18
If you want a thicker coating, do this brush-and-broil process one more time per side.
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19
(I usually do.) Serve with any extra sauce to pour over.
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20
NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.
