If you still want that charcoal-grilled flavor, finish them off on the grill for 5-10 minutes right after they come out from the oven, then brush with BBQ sauce just before serving (so that the sauce doesn't burn on the grill).
1 rib rack will serve 2-3 people.
1-2 pkgs. of pork spare ribs or extra meaty baby backs or Country ribs (about 6-7 lbs. total)
2 tbsp. chili powder
2 tbsp. paprika
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. granulated garlic
2 tsp. Mexican oregano
2 tsp. salt
2 tsp. black pepper
2 tsp. dried mustard
1 tbsp. brown sugar
2 12-oz. bottles of beer (I like to use Newcastle Brown Ale)
A bottle of your favorite brand of BBQ sauce
1. Preheat oven to 225-250F. Blend spice rub together in a small bowl.
2. Prep the ribs by rinsing and then drying them well with paper towels. Remove the silver skin from backside of the ribs. Rub both sides of ribs generously with the spice rub, then place meat side up in a foil-lined roasting pan.
3. Pour both bottles of beer over the ribs, cover pan tightly with foil, and place in the oven. Roast 2-3 hours or until ribs are done. Serve with BBQ sauce.
4. Alternatively, you can brush ribs with BBQ sauce when they are done, then finish them on the grill for about 5-10 minutes to give them that charcoal-grilled flavor.