1/3 cup dark beer
1/3 cup soy sauce
1/2 cup Dijon mustard
1/4 cup dark brown sugar
1 minced onion
1 T. Worchester sauce
4 lb pork spare ribs -- ask your butcher to cut them in half the long way.

Simmer ribs in boiling salted water for 20 minutes.  Drain and rinse under cool water.

Mix marinade ingredients and pour into a pan big enough to hold all the ribs. 

Cut ribs into individual pieces and put into marinade pan.  Cover with foil and marinade for 2 hours 
at room temp or chill overnight.

Put the entire pan, still covered, and sauce into a pre-heated 350 degree oven for 1 hour or until
 ribs are tender.  Baste with sauce as needed during baking. 

Remove ribs from sauce and serve.  

These can be done ahead of time and reheated.