Created by Kchurchill5 "RIP" Forever in our Kitchen on October 21, 2011
Step 1: Ribs and Rub ... The day before you cook your ribs, mix up your spices in a small bowl and rub the mixture on both sides of each slab of ribs. Make sure to coat them well. Add 2 slabs to each pan (a roasting pan or 13x9" pan) - the ribs should fit in the bottom of the pan and not overlap. Top the ribs with a piece of plastic wrap - press it right on the ribs. Then cover the entire pan with foil and refrigerate overnight and the next day.
Step 2: Sauce ... You can use your favorite sauce, but I love this sauce. Mix everything in a small bowl and set to the side.
Step 3: Baking ... The next day, in the same pan you have the ribs marinating in; remove the foil (but save it) and the plastic wrap. For each pan - Add 2 beers, 2 tablespoons cider vinegar, and 2 bay leaves around the outside of the pan, around the ribs. Cover the pan back up with the foil and bake in a 325 degree oven on the middle shelf. If both pan don't fit on the middle shelf - add one to the bottom and one to the middle then half way during cooking switch them.
Step 4: Cook 2-2 1/2 hours. Take a peek after 1 1/2 hours, because you don't want them falling apart before you grill them, you want them fork tender. Depending on the ribs, they usually take between 1 hr 45 min and 2 1/2 hrs, so, it is just best to check. Once they are done, take them to the grill.
Step 5: Grilling ... Place the slabs on a medium heat grill. Cook 3-4 minutes per side to dry the ribs. Then, brush the sauce on each slab on both sides and cook. Three (3) to 4 minutes per side; and make sure to sauce each side a couple of times. This can also be done under the broiler or on an indoor grill pan if you can't use an outdoor grill.
Step 6: Serve ... I prefer family style. Cut the individual ribs and plate. ENJOY!
Step 7: Note: extra spice rub can be stored in a spice jar.