Preheat oven to 350.

Cut onion on half and turn on its side. Slice unto half-moons and scatter across the bottom of a large roasting pan.

Lay ribs in one single layer. Pour beer, bourbon and vinegar onto ribs and dot with scoops of wine jelly. Season liberally with salt and fresh ground pepper.

Cover tightly with aluminum foil and roast for 2 ½ to 3 hours. Remove from oven and allow to cool. Refrigerate overnight. After refrigeration, skim off fat from top of ribs.

To serve, reheat in oven at low temperature for up to 2 hours.