Preparation time 30 minutes
Total time: 1 day 2 hours 50 minutes
4 kg (9 lbs.) ribs
4 large onions, peeled and halved
2 carrots, peeled and halved widthwise
1 L (4 cups) smooth amber beer
Enough water for cooking
To taste, salt and freshly ground pepper
4 garlic cloves, chopped
125 mL (1/2 cup) tomato paste
150 mL (2/3 cup) brown sugar
500 mL (2 cups) full-bodied brown beer
20 mL (4 tsp.) soy sauce
15 mL (1 tbsp.) chopped fresh ginger
5 mL (1 tsp.) smoked paprika
5 mL (1 tsp.) ground turmeric
1. Place ribs, onions, and carrots in a large pot.
2. Cover with amber beer. Add just enough water to completely submerge ribs. Season to taste.
3. Bring to a boil, cover, and simmer for 2 hours.
4. Set ribs aside and keep onions.
5. In a saucepan, add onions from the ribs, garlic, tomato paste, sugar, brown beer, soy sauce, ginger, paprika, and turmeric.
6. Whisk together; then simmer for 1 hour over low heat, mixing from time to time without covering.
7. Let sauce cool. Brush ribs with half the sauce.
8. Marinate in fridge for 24 hours.
9 Preheat barbecue to medium. Grill ribs on each side until golden and continue brushing during cooking with remaining sauce. Serve.
To remove the white membrane from the back of the ribs, simply cut the membrane with a paring knife along the first rib.
Then pull off the membrane with a wet paper towel. It will detach easily from the meat.
Place ribs in a large enough plastic bag to marinate, and simply turn the bag from time to time so ribs absorb the sauce.
Cooking time and heat intensity may vary depending on the barbecue.