To make the ribs:
Combine dry ingredients to make the rub. Liberally spread the dry rub on both sides of riblets, pressing rub into meat.
Cover tightly with plastic wrap and place in fridge for 6 - 24 hours.
Preheat oven to 300F degrees.
Heat grill to 400F. Bring riblets to room temperature. Place on the hot grill for 5-7 minutes on each side until nicely browned.
Pour the beer on the bottom of the roasting pan. Place riblets in pan.
Liberally pour B&R Farms Dried Apricot Red Pepper Topping over riblets (can also use B & R Farms Dried Apricot Chili Preserves for a bit more kick).
Cover pan tightly with aluminum foil and place in the oven. Bake ribs for 2 hours until "falling off bone" tender.
Take out of oven and let cool while preparing the salad.
When cool, cut in between bone for finger-size riblets.
To make the salad:
Whisk olive oil and balsamic vinegar together in large bowl.
Toss in arugula. Add a little fresh ground pepper.
Sprinkle in chopped B&R dried apricots.
Spread salad on perimeter of serving platter. Crumble feta cheese on top of arugula. Place riblets in center of platter.
Ask butcher to cut in half across the bone for smaller pieces.