Cut the baby back ribs into serving sections (2-3 ribs each).
Mix together the sugar and spices for the dry rub. Adjust seasonings to your own taste. Sprinkle the dry rub over ribs. Place ribs in a zip-loc bag and refrigerate for 1-2 hours.
Put ribs in pot large enough to hold the ribs along with 2-3 cans of beer. You can use water, but be sure the ribs are covered. Simmer in beer for 3 hours.
Heat oven to 225°F. Put the ribs on a baking sheet and mop with Stubb’s Mopping Sauce. Cover with foil and bake 1 hour. Before serving brush with Stubb’s Bar-B-Que Sauce.
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