Place the racks of ribs on the foil lined rack of your oven, turning frequently for about 45 minutes. Baste several times with beer, water, or chicken broth and remove fat as it accumulates in the foil trough. At the end of 45 minutes, remove foil from rack. Continue cooking the ribs on the bare rack until they are cooked through, about 45 minutes more. Keep turning and basting with beer, water or broth. The outside of the ribs should be the color of dark mahogany.

Transfer ribs to cutting board and cut into individual ribs. Brush with sauce. (Recipe for sauce is below.) Return to rack; turn ribs and brush second side and edges with sauce. Continue to cook, turning often and brushing with more sauce, until ribs are well glazed, about 15 minutes longer. Serve immediately.

HONEY GARLIC SAUCE:

1/2 c. honey
1/2 c. soy sauce
2 cloves garlic, crushed
3 tsp. tomato catsup
1/2 c. water

Make a marinade with above ingredients. Allow the ribs to stand in this for several hours, turning a few times. Cook for 1 to 1 1/2 hours, basting occasionally, until the ribs are shiny brown and tender to the fork.