1. Prepare the Ribs:

• In a bowl, mix together the brown sugar, fajita seasoning, and paprika. Rub both sides of the pork ribs generously with the brown sugar mixture.
• Place the spareribs in a 9×13-inch baking pan, cover, and refrigerate for 8 hours or overnight to allow the flavors to penetrate the meat.

2. Preheat and Prepare the Glaze:

• Preheat your oven to 250°F (120°C). In a separate bowl, whisk together the beer, minced garlic, honey, Worcestershire sauce, and prepared brown mustard. Set aside.

3. Wrap the Ribs:

• Lay down two large sheets of heavy-duty aluminum foil, shiny-side down. Place a rack of ribs on each sheet, meaty-side up. Just before sealing the foil packets completely, divide the beer mixture evenly between the two packets.
• Seal the foil packets tightly and place them side-by-side on an 11×14-inch baking sheet.

4. Bake:

• Bake the ribs in the preheated oven for 3-1/2 to 4 hours, or until the ribs are very tender and the meat is pulling away from the bones.

5. Make the Glaze:

• Carefully open each packet and drain the drippings into a saucepan (you may only need the drippings from one packet, depending on how much liquid is released). Place the ribs on a foil-lined baking sheet and set aside.
• Heat the saucepan over medium-high heat and simmer the drippings until the sauce begins to thicken, about 5 minutes.

6. Broil:

• Preheat the broiler and set the oven rack about 6 inches from the heat source. Brush the thickened sauce generously over the ribs.
• Broil the ribs for 5 to 7 minutes, or until the sauce is lightly caramelized.

7. Serve:

• Serve the ribs hot, with extra sauce on the side if desired.