Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
Prepare a charcoal grill.
Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
Preheat the oven to 300 degrees F.
Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Whisk Gourmet Food and Catering