Wash the ribs well and cut them. Pour the beer into a deep bowl, add the finely chopped 1/2 onion head, pressed garlic cloves, finely crumbled dried cherry tomatoes, smoked paprika and cayenne pepper, ginger, brown sugar, coriander, marjoram, salt and finely crumbled potato chips. Stir until the mixture homogenizes (you have to get a mush).
Dip each rib in the mixture, rub it in well, then transfer to an oven bag in a tray (if you don't have an oven bag, transfer them to an oiled tray and use a sheet of aluminum foil to cover them). Pour 1 tbsp oil in the oven bag, tie it and (if you have time) leave it for at least 30 min. in a cool area before baking.
Put the tray with ribs in a lightly preheated oven on the middle element, with the fan on and bake at 356°F (180 °C) for 30 min. Then flip the bag over to bake on the other side (if using foil, uncover it and turn the ribs over).
After another 30 min., cut the bag down the middle and return to the oven for a final 10-15 min. for the ribs to gain a nice crisp.
Serve with a fresh seasonal salad and well chilled beer.