Combine all of the ingredients in a small jar or bowl.
Coat the ribs generously with the rub and refrigerate it for at least 12 hours. It will be better if refrigerated for 24 hours.
Preheat the oven to 300 degrees F.
Arrange the ribs on a sheet pan. Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat. Put the ribs in the preheated oven and roast for 2 hours. Check the ribs after 1 hour and turn them over. Add more beer, if needed. Rotate the pan.
After 2 hours, remove the foil and roast for 30 minutes more. Remove from the oven and cool.
Sauce: (This can be done while the ribs are roasting.)
Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. The sauce will not be thick but it should be a homogeneous mixture and very well flavored. Turn off the heat and let cool.
Preheat the grill to a medium-high heat.
Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce. Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes. Brush with the sauce and again turn the ribs over. Grill for another 4 to 5 minutes. At this point the ribs should be nicely browned and really well flavored. Remove them from the grill to a cutting board. Cut the ribs apart and arrange on a serving platter. Serve with lots of napkins.
This will make enough rub for more than the recipe; store the extra in an airtight container and save it for the next time! This sauce can be made ahead and refrigerated until ready to use.
Recipe courtesy of Anne Burrell