Method

In a good sized bowl add all the pre-rub ingredients & mix well into a paste, then add ribs & massage paste into the meat, cover bowl with cling film & place in the fridge for at least 5 hours, then day before is better.

Pre-heat oven to 120°C fan.

In a good sized casserole or lidded cooking pot add oil & onion, then over a med heat fry onion until dark brown & well caramelised, then add beer, water to cover & the rest of the sauce ingredients, stir together then add ribs with the rub paste.

Place pot in the oven & cook for 5 hours until meat is tender.

When done remove ribs carefully & set aside, pour cooking liquid through a sieve to strain out all the bits into a saucepan, allow to cool then skim off the fat from the top with a tbsp, then bring sauce to a simmer stir & reduce to a thick gravy consistency.

Using a pastry brush coat ribs then place on the BBQ for about 6 minutes turning & basting with the sauce as you go.