Rub the ribs with EVO and coat on both sides with Emeril Lagasse’s “Rustic Rub.” Set aside.
In a large stock pot bring the beer, water, onion and bay leaves to a rolling simmer.
Gently add the ribs to the pot and boil for 1 1/2 hours. Ribs should be tender pliable.
Remove the ribs from the stock pot and place on an already hot grill and begin basting with the bbq sauce.
Grill for about 30 minutes, turning and basting with the Citrus-Chipotle BBQ Sauce, until the ribs are coated, sticky and done.