Ribs and Rub -- The night before you plan to cook these, I mix all the ingredients in a small bowl and then RUB THE RIBS. Just rub them up, on both sides. Wrap in plastic wrap and put 2 ribs in each of the aluminum tins. Refrigerate over night.
Baking the Ribs -- The next day, In the same aluminum pans, just remove the saran wrap, cut each of the racks in half to make them easier to handle, and put the ribs in the pan. Add the beer (1 beer per pan), 1 tablespoon cider vinegar per pan, bay leaf (1 bay leaf per pan) and cover with foil.
Cook covered with foil for 2 1/2 hours at 350. Now I check at 2 hours because you don't want them falling apart before you grill them. I have had some take 2 hours -- so just after 1 1/2 hours, take a peek. You want a knife to go in easy but not falling apart. You should be able to pick up the half rack easily but they still should be very tender.
Grilling -- Remove from the oven and take to the grill. Place on a medium grill and grill one side for 3-4 minutes then flip. Then time to sauce up. Sauce each side and flip a couple of times and that is all you need. I like to put enough sauce on for flavor, but I also like my sauce to dry a bit so they are not they messy to eat. It you don't have a grill you can finish in the oven on high heat 450 for just a few minutes too. But the grill is what makes these.
I usually cut the ribs in two and serve family style. The meat falls off the bone and great flavor.
Sauce, everyone has their favorites -- I like my own bourbon sauce, but I won't get in a BBQ battle. Just use your favorite. There are way too many. I happen to love a spicy store bought then mixed with a little bourbon and some smoky chipotles for a great easy sauce.