These ribs are the easiest I've ever made ... and lean (my secret cooking trick) and Paleo (with molasses and no sugar added ketchup) to boot!
Cut ribs into threes.
Heat water and 1 can beer in large pot until boiling. Adjust heat and simmer ribs on low about 10 minutes. When you see fat being rendered in the water, remove the ribs with tongs and set aside.
Stir together all sauce ingredients (onion through pepper) in a 2-quart heavy saucepan and bring to a boil over medium heat. Reduce heat and simmer, covered, for 15 minutes.
Transfer sauce to a blender and puree until smooth. Cool and add to a large sealable plastic bag with ribs. Press as much air as you can out so that the sauce is touching the ribs and seal. Marinate at least 24 hours.
Put rack in lower third of oven and preheat oven to 350 degrees F. Line a large shallow baking pan with foil and place a sheet of parchment over it
Remove ribs from bag with tongs and place on baking sheet; cover with another sheet of parchment and crimp aluminum foil tightly around the edges of the pan.
Bake one hour. Then, remove top layer of foil and parchment, return to oven and bake another hour. Alternately, remove ribs about half an hour to 15 minutes before they're done and place on grill 15 to 20 minutes to finish.
0 servings