Best Boy Ribs

Best Boy Ribs

5 T. of Best Boy Ancho seasoning rub

   8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)

   ½ cup beer

   1 cup Best Boy Adobo BBQ sauce plus more

   Preheat oven to 350°. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs and work lightly onto the ribs. Wrap racks individually and divide between 2 baking sheets.

   Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.

   Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add beer to rib juices. Whisk in barbecue sauce to blend.

   Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional Best Boy barbecue sauce.