1 large Onion, Sliced
3 ½ pounds (about 2 slabs) baby back ribs
1 (12-ounce) Bottle Beer
Sea Salt to Taste
2 cups Chipolate Maple Barbecue Sauce or your favorite sauce
1. Preheat oven to 350 degrees, spread onion slice evenly on a rimmed baking sheet, and place ribs, bone side down on top of onions. Pour beer over ribs, sprinkle with sea salt and pepper, and cover tightly with foil. Bake 3 hours or until tender.
2. Brush both sides of ribs with Barbecue sauce. Grill over medium heat, meat side down, 10 to 15 minutes or until slightly charred and crispy, baste several times with sauce. Flip ribs over, and baste cooked side liberally. Close grill lid, and cook 10 to 15 minutes more, basting often.
3. Remove from heat; let rest 10 minutes. Cut individual ribs apart, and serve warm.
The first time I made these, I followed the directions exactly, and the meat fell off the ribs while barbecuing, so I would decrease the oven time to 2 hours instead of 3 and try that.
