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Mix all ingredients for the dry rub and set aside.
Mix all ingredients for the wet rub and set aside.
Rinse and pat dry your ribs. Remove the silver skin if present.
Measure and cut down your rack to make sure they’ll fit in your pan.
Set the ribs on cling wrap and coat with wet rub, then dry.
Wrap in cling wrap and chill for 8-24 hours.
Preheat the oven to 500F/260C.
While preheating, put your ribs in the freezer for 30-45 minutes.
Remove the cling wrap and put the ribs on the rack with the dry tea at the bottom. Cover with foil or a lid that won’t allow smoke to escape.
Bake for 30 minutes.
Remove pan, add beer or broth and reduce heat to 250F/120C.
Bake for 1.5 more hours.
Near the last half hour, start the sauce. Combine garlic and onion in a small saucepan and sauté until fragrant.
Add the rest of the sauce ingredients, cover and reduce heat to very low to let simmer.
Remove the ribs, coat on both sides with two layers of sauce, and put under the broiler for 5-7 minutes until sauce is caramelized.
Allow to cool enough to handle and enjoy!