4 beef spare ribs, about 2kg in total
125ml dark ale (1/2 cup)
2 tbsp brown sugar
3 tbsp cider vinegar
2 small red chillies, seeded and finely chopped
2 tbsp ground cumin
1 tbsp whole grain mustard
20g unsalted butter
Place ribs in a single layer in a large non-metallic dish. Put the ale, sugar, vinegar, chilli, cumin and mustard in an bowl, stir well to dissolve the sugar, then pour over the ribs. Toss to coat, then cover and marinate in the fridge for 1-2 hours.
Preheat kettle or covered BBQ to medium indirect heat. Transfer the ribs and the marinade to a large shallow roasting tin and place in the middle of the BBQ. Lower the lid and cook the ribs for 50 minutes, or until the meat is tender and about 1/2 cup of marinade is left in the pan. Transfer the ribs to a warm serving plate while you finish making the sauce - leave the pan on the BBQ to keep warm.
Using a whisk, beat butter into the reduced marinade in the roasting tin and season with salt/pepper.
Drizzle ribs with sauce.
From Leanne Kitchen's The Butcher.
I use dark Kozel for preference, and have used tabasco in place of the chilli but it's not as good.