For the sausages: Preheat a grill on high heat.
In a medium roasting pan or wide diameter pan, combine the beer, olives, garlic, rosemary and onion wedges. Season with salt and freshly cracked pepper and bring to a simmer. Add the sausages; the liquid should come about halfway up the sides of the sausages. If not, add more beer or water until it does. Braise the sausages until cooked through, 10 to 15 minutes.
For the ribs: Sprinkle the ribs liberally with salt and freshly cracked pepper. Grill over high heat, turning frequently, until cooked through and caramelized on the outside, 15 to 20 minutes total. This is not a low and slow method of cooking ribs; it's the opposite, high and fast.
Remove the sausages from the braising liquid and grill until there are grill marks on each side, about 5 minutes.
Transfer the ribs and sausages to a large platter. Serve the sausages with the braising liquid on the side if desired.
To save time, ask your butcher to separate the ribs for you.
Recipe courtesy of Gabriele Corcos and Debi Mazar