Slow Roasted Baby Back Ribs

Is there anything more indicative of summer than barbecued ribs? But when I awoke this morning it was raining and so I thought to myself: this is an opportunity to use my oven to make Slow Roasted Ribs, instead. This recipe is fail-safe. It always results in ribs so tender that they are difficult to remove from the roasting pan because the meat is falling off the bone. This is my kind of medicine to cure rainy day blues!

Slow Roasted Baby Back Ribs
2 sides baby back pork ribs
1 T smoked or hot paprika
1 T sweet paprika
1 T chili powder
1 T roasted garlic powder
1 T onion powder
1 T brown sugar
1 T sea salt
1 T black pepper
1 bottle beer (your choice)

Preheat oven to 325 degrees.
Remove the silver skin from the bone side of the ribs.
Make a dry rub by combining all of the spices. Rub generously to liberally cover the ribs with a coating of the rub.
(At this point you can let the ribs marinate for a few hours, up to 24 hours)
Place the ribs in a large roasting pan, bone side down.
Pour beer over ribs.
Cover tightly with tinfoil.
Roast for 4 hours.

Remove ribs from pan and place on a rack to let them dry a bit.
Coat ribs liberally with your favourite bbq sauce.
Drain beer from pan.
Turn on oven broiler to 500 degrees.
Place well lubricated ribs back in roasting pan.
Broil until ribs are caramelized.

Fall off the bone goodness!