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In a Dutch oven, place the ribs and water(to cover the ribs). Bring to a boil, then turn down the heat and simmer for 1 to 1 1/2 hours. BBQ Sauce: Heat 2 tablespoons of olive oil in a large pot. Add celery, onions, garlic and ginger. Saute for about 5 minutes, then add dried chilies(crushed) and saute for another 5 minutes. Add crushed tomatoes, ketchup and beer. Stir and let heat through, then add brown sugar, dry mustard, soy sauce, chili garlic sauce and chili sauce, stirring to mix. Simmer for 1/2 hour, then add the chicken stock and tomato paste. Stir well and let simmer for about 1 hour. Preheat oven to 350. After ribs are boiled, drain, then place into roasting pan and cover with BBQ Sauce. Cover and place in oven for 1 hour, stirring halfway through.
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Offset stick burner — traditional low-and-slow barbecue smoking
Hickory chunks — classic American barbecue smoke flavor
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Offset stick burner — traditional low-and-slow barbecue smoking
Hickory chunks — classic American barbecue smoke flavor
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking