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1
Place the ribs in a shallow dish.
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2
In a mixing bowl, combine the beer, soy sauce, brown sugar, lemon juice, chili sauce, ketchup, onion salt, and pepper.
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3
Blend well and pour over the ribs.
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4
Cover and refrigerate for 8 hours or overnight.
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5
Place the oven rack in the middle and bottom of the oven.
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6
Preheat oven to 350 degrees.
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7
Line a jelly-roll pan with foil.
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8
Lightly grease a wire rack and place it in the jelly-roll pan.
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9
Remove the ribs from the marinade and place meaty side up on the prepared rack.
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10
Place in the center of the oven.
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11
Add 1-2 cups of water to the marinade dish and put on the bottom rack of the oven.
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12
Roast 90 minutes or until the meat begins to shrink from the bone.
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13
Do not turn the ribs over.
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14
Baste with Texas Thunder Barbecue sauce or your favorite bbq sauce every 20 minutes.
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15
Let stand 5 minutes before slicing and serving.
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16
Texas Thunder Barbecue Sauce-place the butter in a large skillet over medium heat.
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17
Add the onions; cook 6 minutes or until golden brown, stirring frequently.
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18
Transfer to a large saucepan and place over medium heat.
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19
Stir in the garlic, ketchup, brown sugar, vinegar, soy sauce, Worcestershire, oil, red pepper, dry mustard, and liquid smoke.
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20
Bring to a simmer and reduce the heat to low.
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21
Cover and simmer 30 minutes.
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22
Pour through a mesh strainer and discard the solids.
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23
Refrigerate the sauce until ready to use.
