4-5 pounds venison, beef or pork ribs
2 large onions, quartered
3 or 4 cans (12 ounces each) beer, or enough to cover ribs
1 tablespoon black pepper or to taste
Salt to taste
Prepared barbecue sauce as needed (about 1 cup plus additional for serving)

Peel membrane from back side of ribs if you like; cut rack as necessary to fit into Dutch oven. In Dutch oven, combine ribs and onions. Add beer to cover; add pepper and salt to taste. Simmer over medium heat until tender (1 to 1-1/2 hours). Remove from Dutch oven and drain well. Prepare grill for direct medium heat; lightly oil grate. Place ribs on grate over heat. Baste with barbeque sauce until ribs are well coated; grill until nicely glazed and heated through, 10 to 15 minutes, turning ribs frequently and brushing with sauce. Cut into individual ribs and serve with additional barbeque sauce for dipping.