10 lb. pork ribs (small ends)
2 qt. water
2 med. onions, chopped
1/4 c. liquid hickory smoke
2 tbsp. salt
1 tbsp. pepper
1 tsp. onion salt
1 clove garlic, sliced
Paprika

For ribs, remove all fat and tissue from ribs. Combine water, onions, liquid smoke, salt, pepper, onion salt, garlic and paprika in stockpot. Add ribs and marinate overnight in refrigerator.

SAUCE:

8 c. assorted bottled barbecue sauces
1 bottle ketchup
1 bottle (12 oz.) beer
1 onion, chopped
2 hot pepper pods
1 tbsp. brown sugar
1 clove garlic, sliced
1 tsp. seasoned salt

Combine barbecue sauce, ketchup, beer, onion, pepper pods, brown sugar, garlic and seasoned salt in large pan. Simmer on low heat for one hour. Prepare grill for cooking. Heat or build fire. Remove ribs from marinade. Brush thoroughly with sauce. Place on grill. Turn ribs and baste with sauce until done, about 1 to 1 1/2 hours. Makes 6 to 8 servings.