Spareribs in Beer

Combine beer, brown sugar, vinegar, chili powder, cumin, dry mustard, ground red pepper, cloves, garlic, and bay leaves in large bowl; stir until thoroughly blended.

Place ribs in 2 or 3 large shallow roasting pans. Pour marinade evenly over ribs; turn ribs to coat. Marinate ribs, covered, in refrigerator 24 hours, turning ribs, and basting often.

Heat oven to 350F.

Lift ribs from marinade, draining excess marinade back into pans. Combine marinade from all pans in bowl; reserve.

Rinse out 2 of the roasting pans; line each with heavy-duty aluminum foil. Place 3 slabs of ribs in single layer in each roasting pan; sprinkle generously with salt. Roast ribs, basting frequently with half the reserved marinade, until ribs are evenly browned and crisp on both sides, about 1 hour and 15 minutes. Turn ribs and rotate pans occasionally. When ribs are cooked, transfer to large heatproof platter; cover with foil and keep warm.

Place remaining ribs in clean foil-lined roasting pans. Sprinkle with salt and roast as per previous step above; keep warm. Reheat reserved cooked ribs in oven, uncovered, 10 minutes. Serve at once.