2 tablespoons smoked paprika
1 tablespoon mustard powder
1 tablespoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
2 racks baby back ribs
Brown Sugar Glaze
½ cup light brown sugar
½ cup Miller Lite
2 garlic cloves, peeled and crushed
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
In a bowl, combine paprika, mustard powder, salt, chili powder, and garlic powder. Rub ribs completely with mixture and place on a rimmed baking sheet. Cover and refrigerate for 3 hours or up to overnight.
Allow ribs to rest at room temperature for 30 minutes before cooking. Preheat oven to 375°F (190°C). Fill the bottom of the baking sheet with ¼-inch boiling hot water. Cover with foil and place in the oven. Braise ribs for 1 hour and 20 minutes until tender.
While the ribs are cooking, combine sugar, Miller Lite, garlic, mustard, salt and black pepper in a saucepan. Bring to a boil over high heat then reduce heat to low and simmer for 10 minutes until the mixture has thickened.
Increase oven temperature to 425°F. Brush the glaze (reheat if the glaze has become too thick) on the ribs and bake, uncovered, for 10 minutes.
Preheat a gas or charcoal grill to medium-high heat. Transfer the ribs to the grill and grill for 3 minutes a side until lightly charred. Slice and serve.