Yield: 1 to 2 Servings per rack

Scott Nowell

The steam created from the beer slowly cooks the ribs through in the oven. You can grill them or broil for a few minutes after if you want some burnt on sauce.

• 1+racks spare ribs
• ¼cup dry rub (recipe below)
• 6oz beer, cider, water or other flavored liquid
• BBQ sauce

Slip tip of knife or spoon under translucent silver skin on back of ribs. Peel off, discard.

Coat both sides of ribs thoroughly with rib and massage into meat. Wrap in plastic wrap and refrigerate 2 to 24 hours.

Preheat oven to 275°F.

Remove plastic wrap from ribs, place bone side down in a sheet pan. Pour half of beer in pan around ribs. Up to two racks per sheet pan side by side.

Cover with aluminum foil. Drink remaining beer or repeat with next pan of ribs.

Bake 2½ hours. Remove foil, drain liquid and bake another 30 minutes.

Remove and cool for future use or slather one side with BBQ sauce. Grill or broil sauce side to heat 5 to 10 minutes. Slather other side, repeat.

Cut between bones to separate or serve quarter or half racks.

All-Purpose Spice Rub

• 4TBS brown sugar
• 2TBS kosher salt
• ½cup paprika
• 1TBS garlic powder
• 1TBS dried thyme
• 2tsp ground celery seed
• 1TBS chili powder
• 2tsp black pepper
• 1tsp cayenne pepper

Combine all the ingredients in a small bowl. Rub can be stored (or frozen) in an airtight container for several months.

Serve with: