3 c. beer
2 c. packed dark brown sugar
1/4 c. cider vinegar
1 tbsp. chili powder
2 tsp. ground cumin
2 tsp. dry mustard
1/2 tsp. red pepper
1/2 tsp. ground cloves
4 cloves garlic, peeled & crushed
1 bay leaf
8 slabs trimmed pork baby back ribs (about 2 lbs. each)
Salt
Accent

Combine beef, brown sugar, vinegar, chili powder, ground cumin, dry mustard, ground cloves, garlic and bay leaf in a large bowl; stir until thoroughly blended. Place ribs in 2 or 3 large roasting pans, pour marinade evenly over ribs; turn ribs to coat. Marinate ribs, covered in refrigerator 24 hours, turning and basting often.

Heat oven to 350 degrees.

Lift ribs from marinade. Draining excess marinade back into pans. Combine marinade from all pans in bowl, reserve. Rinse out the roasting pans; line pans with heavy duty aluminum foil. Place 3 slabs of ribs in single layer in each roasting pan. Sprinkle generously with salt and Accent. Roast ribs basting often with half or reserved marinate until ribs are evenly browned and crisp on both sides about 1 1/2 hours. Turn ribs and rotate pans occasionally. When ribs are cooked, transfer to heat proof platter; cover with foil and keep warm.

Look for the smallest pork baby ribs available. One slab of baby back ribs per person is a very generous serving. Large slabs of back ribs may be sawed across the bone if small baby back ribs cannot be acquired. Yield: 8 to 16.