-
1
Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board.
-
2
Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off.
-
3
Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
-
4
Place the ribs bone-side down in a large roasting pan, then add the beer.
-
5
Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
-
6
Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes.
-
7
Add the chile powder and cook 1 minute.
-
8
Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil.
-
9
Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes.
-
10
Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid.
-
11
Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid.
-
12
Generously brush the ribs with the sauce.
-
13
Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes.
-
14
Transfer the ribs to a cutting board and slice, then return to the roasting pan.
-
15
Pour the remaining sauce on top and toss.
-
16
Photograph by Anna Williams
