Preheat the oven to 350F. Prepare a deep oven-roasting pan for this recipe; you can line the bottom with foil for easier cleanup. Combine all the dry rub spices together in a small ramekin: salt, pepper, paprika, chili, coriander, cumin, garlic and brown sugar.

Spread the sliced onion on the bottom of the pan. Section the rack of ribs or prepare the rack as a whole. Pat the ribs dry using a paper towel, then season extra generously with the prepared spice rub, rubbing the seasonings into the meat. Place the ribs over the sliced onions in the pan.

Pour the beer into the pan, covering the bottom. Cover the pan tightly with foil and place into preheated oven. Bake for approximately 3 hours or until the meat is fork tender; no turning or basting is necessary. If needed, add a second bottle of beer to the pan as the liquids evaporate to ensure there is enough liquid in the pan.

After 3 hours, remove the ribs from the oven and remove the foil. Using a pastry brush, spread your favorite barbecue sauce all of the ribs. Return ribs back into the oven and bake uncovered for 15 minutes.

**For extra flavor, you can also grill the pork ribs. I recommend grilling the ribs before baking them, because the meat gets too tender to grill once it's baked. Just preheat the grill to 500F and allow the meat to get lightly charred on both sides, about 8 to 10 minutes per side. Bring the ribs back inside and continue with the recipe!