01 -
Set your oven to 250°F. Cover a big baking pan with foil and have it handy. Rinse the ribs thoroughly to make sure no bone bits are left, then pat dry using a paper towel. Put the ribs on the foil-lined pan.
02 -
If you'd like, peel the membrane from the underside using a small knife to loosen it so you can grab a hold. Use a paper towel to grip it and pull it off.
03 -
Stir together the brown sugar, paprika, black pepper, seasoned salt, garlic powder, onion powder, and cayenne powder in a small dish.
04 -
Coat the ribs thoroughly with the dry rub, covering both the top and bottom. Lay another sheet of foil over the ribs and fold the edges together to make a secure pocket.
05 -
Put the pan of ribs in the oven. Pour half the beer into the pan. Cook them for about 90 minutes. Then, pour in the rest of the beer and keep cooking. Start checking around 3 hours in. They should be soft enough to pierce with a fork but still stay on the bone.
06 -
Crank your grill to high so it gets really hot. Put the ribs on it with the meat facing up.
07 -
Brush barbecue sauce on the top of the ribs. Flip them so the meat side is down and let them char and caramelize. Brush the other side with sauce. Don't overdo it—20 minutes is enough, or they'll start to dry out.
08 -
Once both sides have some char and caramelization, take them off the grill. Slice into individual ribs if you'd like or serve the whole slab.