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.<\/p>\n
Slip tip of knife or spoon under translucent silver skin on back of ribs. Peel off, discard.<\/p>\n
Coat both sides of ribs thoroughly with rib and massage into meat. Wrap in plastic wrap and refrigerate 2 to 24 hours.<\/p>\n
Preheat oven to 275\u00b0F.<\/p>\n
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.<\/p>\n
Cover with aluminum foil. Drink remaining beer or repeat with next pan of ribs.<\/p>\n
Bake 2\u00bd hours. Remove foil, drain liquid and bake another 30 minutes.<\/p>\n
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.<\/p>\n
Cut between bones to separate or serve quarter or half racks.<\/p>\n
Combine all the ingredients in a small bowl. Rub can be stored (or frozen) in an airtight container for several months.<\/p>\n
Serve with:<\/strong><\/p>\n 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 \u00bccup 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…<\/p>\n\n\n
\n Vegetable<\/strong><\/td>\n Starch<\/strong><\/td>\n<\/tr>\n \n Green Beans<\/td>\n Garlic Mashed Potatoes<\/td>\n<\/tr>\n \n Broccoli<\/td>\n Potato Salad<\/td>\n<\/tr>\n \n Coleslaw<\/td>\n Pasta Salad<\/td>\n<\/tr>\n \n Green Salad<\/td>\n French Fried Potatoes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"