Arrange the rib cages on a baking sheet with edges or inside a large broiler pan.
Using a knife, remove the membranes from the side of the rib bone (this step is very important so that the ribs are tender).
Dry the ribs with a paper towel; Place on the grill with the side of the meat facing up.
Combine sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in the spice mill; Cover and process until smooth.
Lightly rub the ribs with oil.
Sprinkle with the mixture, pressing gently to help it adhere to the ribs.
Let stand at room temperature for no more than 1 hour.
Preheat the oven to 250 F. Pour the beer into the bottom of the baking sheet.
Cover the container with foil, bake for 4 to 5 hours (this will be enough to make the meat tender, but it will not fall off the bones).
Prepare the BBQ sauce during the last 30 minutes of horenar.
Grill the ribs on medium heat, turning once, for 5 minutes. Spread with sauce during roast. Let the ribs rest for 10 minutes before serving.
Heat the oil in a medium saucepan over medium heat.
Add the onion and cook for about 3 minutes or until tender.
Add the ketchup, the vinegar, the sugar and the broth. Stir until the sugar and broth dissolve.
Add the mustard, chili powder and marinade. Cover and cook for 30 minutes. The sauce will thicken as it simmers.
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