Barbecued Spare Ribs

In a large pan of boiling water parboil the ribs, garlic and onion. You want the ribs to be fairly done, but not falling off the bone. With a scissors, cut the ribs into serving portions. Pour the Open Pit into a saucepan. Add the beer. Fill a cereal bowl with brown sugar. Pour enough vinegar over it until it is totally moistened and not quite soupy. Add the dry mustard. Add the combined mixture to the sauce and bring to a boil. Reduce heat to a simmer and add the cayenne pepper. Be sure to taste at this point. The amount depends on hot you want the ribs. It is better to use less than more until you start to taste the hotness. I simmer the sauce for about 1/2 hour. Put the parboiled ribs in a baking pan that will hold the marinade. Discard the onion and garlic. Pour the sauce over the ribs. I like to grill the ribs for an hour or longer, over low heat, turning frequently, to prevent burning and putting it in the marinade at each turn to keep them moist.