Dry rub ribs to sit overnight with a goodly amount of:
Leave some for sauce.
Wrap ribs in paper and refrigerate overnight.
Set oven to 375
Dust off excess rub.
Braise, in beer, covered in foil, for at least two hours.
Uncover and continue to cook until falling off the bone.
Use juices left in braising pan and add to it more beer, juice (i like prune), the leftover dry rub spices, and reduce until thick.
apply generously to ribs.
Sometimes I broil them until the sauce is caramelized, sometimes I don’t, either way, yum.