Ribs, as many as you want
Beer, enough to pour over ribs
Salt & pepper to taste
Marjoram, sprinkled generously
1 bottle hickory smoke barbecue sauce
1 tsp. prepared mustard
1/4 c. vinegar
3 tbsp. brown sugar
1/8 tsp. garlic powder
1 (8 oz.) can tomato sauce
2 tsp. crushed red pepper

Don't separate ribs, soak them overnight in beer in oven pan. Next day salt and pepper to taste. Sprinkle marjoram all over the ribs. Rub into ribs. Brown ribs on grill on both sides to give a crust. Then sprinkle with beer and cook 1 to 1 1/2 hours. Cut into individual ribs. Slather both sides with sauce. Serve.

Sauce: Combine last 7 ingredients and cook sauce until it simmers; keep warm.