Score the backsides of the ribs in a crisscross manner with a paring knife. This keeps the ribs from curling up when you cook them. Combine all the seasoning and the sugar and rub the ribs down with the mixture. Grill the racks for 2 to 3 minutes on each side. If you don’t want to use a grill, you can broil them on high heat in the oven for the same amount of time on each side. Then stack the racks on end in a braising pan of your choice, making sure to put them in opposite directions so they will steam evenly. Pour the two bottles of Newcastle in the bottom of the pan, wrap several times with plastic wrap, then wrap with aluminum foil, making sure there are no seams for the steam to escape. Slide into a 225-degree oven and cook for at least three hours—until the meat literally falls from the bone. Serve immediately with the BBQ sauce, or allow to cool and reheat on the grill at your convenience.