To us, nothing beats tender, melt-in-your-mouth, fall-off-the-bone ribs. This recipe, based on a Sunset Magazine suggestion, is perfect and easy every time. Oven baking the ribs first cuts down on barbecue time and the first step (baking) can be followed a day in advance. In preparation for a big crowd, simply throw the ribs on the barbecue right before eating!
Preheat oven to 350°. Spread extra large, extra thick tin foil over baking sheet and spread onion slices evenly. Place ribs, bone side down, on top. Pour beer over ribs, sprinkle with salt, pepper, and/or rub (ribs can marinate in rub up to a day before). Seal tin foil tightly and snuggly around ribs! Bake approximately 2 1/2 hours or until tender. Remove from oven.
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, basting several times with sauce. Flip ribs over, and baste cooked side liberally. Close grill lid, and cook 10 to 15 minutes more, basting often. Remove from heat; let rest 10 minutes. Cut individual ribs apart, and serve warm.