To cook the dish, pour off and discard any excess fat from the pot. Next, add the onions and a pinch of salt. Sauté the onions until they soften and start to brown, about 5 minutes. Then add the garlic and ginger. Stir and cook until fragrant, about a minute or so.
Next, deglaze with the beer. Bring the liquid to a boil over high heat. Let cook for about 2 minutes, scraping up any of the browned and caramelized bits from the bottom of the pot. Then pour in the stock and soy sauce and bring the liquid to a simmer. Add the kaffir lime leaves and return the ribs to the pot.
The liquid should rise at least two-thirds the way up the ribs. If it doesn’t, simply add a bit more beer or stock. Bring to a simmer, cover the pot with a lid and place into the oven for about 2 to 3 hours. Turning the ribs every hour or so.
Once the ribs are fork tender, use a slotted spoon to transfer them to a plate. Cover and keep warm while you finish the sauce.