A good rib recipe if you like them not too sweet. I cut way back on the salt for the dry rub.

Abe & Roscoe's Baby Pork Ribs

4 racks baby back ribs

For the dry rub:
1/4 cup (50 mL) salt
1/4 cup (50 mL) granulated sugar
2 tablespoons (25 mL) paprika
1 tablespoon (15 mU garlic powder
2 tablespoons (25 mL) black pepper

For the marinade:
2 bottles beer
2 tablespoons (25 ml) Worcestershire sauce
2 tablespoons (25 mL) cracked peppercorns
2 tablespoons (25 mL) chopped garlic
1/4 cup (50 ml) canola oil
1/2 tablespoon (7 mL) hot sauce

For the barbecue sauce:
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground black pepper
11/2 tablespoons (22 mL) paprika
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) hot sauce
1 cup (250 mL) white vinegar
1 cup (250 mL) ketchup
1/2 cup (125 mL) tomato sauce
1/2 cup (125 mL) beer
1 cup (250 mL) molasses

1. Combine all ingredients for the dry rub and rub into the ribs. Place them in a baking pan; cover and refrigerate 2 hours.
2. Combine all marinade ingredients and pour over the ribs.
Place the baking pan on the stovetop and bring to boil, then cover the pan with aluminum foil and bake in oven at 350°F (180°C) for 3 to 4 hours
until ribs tear apart easily.
3. Make the barbecue sauce by combining all sauce ingredients in a saucepan; simmer 30 minutes.
Cool. Brush the sauce over the ribs and finish the meat on a medium-hot barbecue for 10 to 15 minutes until ribs have caramelized on all sides.