Beer-basted Baby Back Ribs

6 cups beer (4 cans)
2 1/2 cups (packed) dark brown sugar
1 1/2 cups apple cider vinegar
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon dry mustard
2 teaspoons salt
2 teaspoons dried crushed red pepper(I used 1 tsp)
2 bay leaves
8 pounds baby back ribs, pork or beef or a combination, cut into 4-rib sections

Bring first 9 ingredients to a boil in a very large pot.
Reduce heat.
Simmer 1 minute to blend flavors.
Add half of ribs to sauce.
Cover pot and simmer until ribs are tender, turning frequently, about 25 minutes.
Transfer ribs to baking sheet. Repeat with remaining ribs.

Boil barbecue sauce until reduced to 3 cups, about 40 minutes.
Discard bay leaves.
(Can be prepared 1 day ahead. Cover ribs and sauce separately and refrigerate. Rewarm sauce before continuing.)

Prepare barbecue (medium heat).
Brush ribs with some of the sauce; sprinkle with salt.
Grill ribs until heated through, brown and well-glazed, brushing occasionally with sauce, about 6 minutes per side.
Transfer ribs to platter.
Serve with remaining sauce.

Serves 8