Serves 4

2 racks of baby back ribs
½ tsp of ginger powder
2 tsp freshly ground black pepper
1 ½ tsp onion powder
1 tsp ground chili powder
½ tsp kosher salt
¼ cup packed brown sugar
1 cup Perricone Farms’ apple juice
1 bottle light beer

½ cup honey
½ cup Sriracha
¼ cup packed brown sugar
1 ½ Tbsp Asian chili sauce

Adjust oven rack to middle position and preheat oven to 275°F. Combine all dry ingredients in a small bowl to make a rub. Mix thoroughly. Place ribs on a large, foil lined baking sheet and coat with rub. Roast for 1 ½ to 2 hours. Remove ribs from the oven and transfer them onto a fresh sheet of foil, large enough to form into a packet. Place onto a rimmed baking sheet. Slowly pour juice and beer over ribs, fold up foil and seal tightly to form packet. Return to oven and continue cooking for 1 hour.

Prepare glaze by mixing all ingredients in a bowl.

Remove ribs from oven, discard liquid, brush with glaze. Increase oven temp to 375°F. Return ribs to oven for 15-20 minutes. You want the ribs to be sticky.
Taste the glaze as you mix it. You may want to adjust the spicy versus sweet ratio before brushing onto the ribs.