The finished product, juicy and falling off the bone.
Ingredients: (for one rack pork spareribs)
1/4 cup Bad Byron's Butt Rub - a blend of salt, black pepper, granulated onion and garlic, paprika and chipotle powder
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dry mustard
1/2 tablespoon celery salt
1 beer (more for drinking optional)
Blend the above ingredients and rub vigorously over raw meat. Cover with plastic and refrigerate for up to 24 hours. Remove plastic wrap and set meat on a large baking sheet. Open a beer and pour over the meat onto the baking sheet. Cover with foil and bake at 300 degrees for 3 hours. Remove ribs from oven and prepare grill. Brush one side of the meat with your favorite barbecue sauce and grill, saucy side down, for five to six minutes, basting once in that time. Baste the other side of the meat, turn, and grill for five to six minutes, basting once in that time. Allow to rest and serve with corn and baked beans or your favorite sides.