The ribs first become tender and absorb the flavours, so afterwards they only need a short time on the grill to get a delicious glaze. Dark beer, brown sugar, tomato paste and horseradish make a rich sweet-and-sour sauce that is brushed over the meat as it grills.
Rub the salt and pepper into the ribs. Place them in a roasting tin meaty side down, pour in the beer, add the onion and garlic, cover and bake at 160 °C for 1 1/2 hours until tender. Transfer the rib…
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