My second favorite option is similar (in that it’s slow cooked), but instead of beer and chile, it’s cider and onions. So again, brown meat in skillet. Thinly slice 2 medium sized sweet onions (yes sweet) and briefly saute in the pan until translucent, then deglaze with a good hard apple cider (one bottle or can should do). A dozen or so good grinds of black pepper should be added, and depending upon my mood a little crushed sage.
Put ribs in slow cooker, pour over cider/onion/pepper mix, and cook as above. 2 hours high, 4 low. In this case, I normally serve whole with home-made spaetzle, but works great with mashed potatoes, roasted parsnips, or wild rice.
NOTE - I left out specific amounts of salt in both dishes, because I tend to over-salt my dishes, please do add salt to taste in both.