2 lb. spare ribs or country style ribs
1 (12 oz.) bottle dark beer (your favorite)
1 (32 oz.) box chicken stock (Swanson)
Old Bay seasoning, to taste
onion powder, to taste

BARBECUE SAUCE:

1 (18 oz.) bottle Sweet Baby Ray's barbecue sauce (or your favorite)
2 tbsp. Tabasco sauce
4 tbsp. Old Bay seasoning
1 tbsp. onion powder

Mix the barbecue sauce, Tabasco sauce, Old Bay seasoning and onion powder in a bowl and mix slowly and thoroughly. Set aside in refrigerator until needed.

Place the ribs in a Crock-Pot or Dutch oven. Sprinkle with Old Bay and onion powder, to taste. Pour the beer over the ribs. Then fill the Crock-Pot or Dutch oven with the chicken stock so that the ribs are covered. If needed, add water to ensure the ribs are covered.

Cook the ribs on a low heat between two and six hours depending on the heat of your pot, the thickness of the ribs, and so forth. The ribs should shed most of their fat while becoming tender. Turn off the heat when you can flake the ribs with a fork (but don't overcook or they'll fall apart).

Remove the ribs from the pot and place them in a large baking dish. Let them sit for an hour. Then cover the ribs thoroughly in the barbecue sauce you prepared earlier and bake at 350°F for 30 to 45 minutes.

Submitted by: Andrew Borelli