Preheat the oven to 325° F. Cut the meat into individual ribs. Insert a paring knife between the membrane and the bones, then loosen the membrane and pull it off. Rub the ribs evenly with salt and pepper. Place the ribs bone-side down in a large roasting pan, then add the lager beer. Cover the pan tightly with aluminum foil and bake about 1 hour, or until the meat pulls away easily from the bone. Prep the sweet and tangy sauce while the ribs are baking. Combine cola, minced onions, ketchup, apple cider vinegar, corn starch, Worcestershire sauce, garlic powder, chili powder, salt and liquid smoke in a saucepan and bring to a boil. Cover pan and reduce heat to simmer and cook another 30 minutes or until sauce thickens. Stir occasionally. When the ribs are done, increase the temperature to 400° F. Uncover the roasting pan and drain any cooking liquid. Brush the ribs generously with the sauce, reserving 1/2 cup. Continue roasting, uncovered until the ribs are golden brown and tender, approximately 30 minutes. Use the leftover sauce to coat the ribs or serve on the side.