Name: Beer-B-Q ribs
Total time: 2 h 30 min
Yield: Serves 3-4
Ingredients: 2 racks baby back pork ribs; 375ml bottle kriek lambic (Belgian cherry beer, such as Lindemans or Boon); 200g tomato ketchup; 50ml cider vinegar; 40g soft light brown sugar; 150ml kriek lambic; 1 tsp garlic granules; a pinch white pepper; a pinch ground allspice; 2 tbsp Worcestershire sauce

2 racks baby back pork ribs
375ml bottle kriek lambic (Belgian cherry beer, such as Lindemans or Boon)

BEER-B-Q SAUCE

200g tomato ketchup
50ml cider vinegar
40g soft light brown sugar
150ml kriek lambic
1 tsp garlic granules
a pinch white pepper
a pinch ground allspice
2 tbsp Worcestershire sauce

Method

step 1
Heat the oven to 160C/fan 140C/gas 3. Put the ribs into a deep roasting tin in which they fit snugly in a single layer, and pour over the beer. Top up with water (about 1 litre) until the ribs are just covered, and cover the tray tightly with foil. Cook for 2 hours until tender, but the meat still holds to the bone.
step 2
Put the sauce ingredients in a pan and simmer for 15-20 minutes until thickened. Remove from the heat.
step 3
Drain the cooked ribs and put meat-side up onto a shallow tray. Brush liberally on both sides with ¾ of the sauce. Turn up the oven to 240C/fan 220C/gas 9 and cook the ribs for 15-20 minutes or until sticky and glazed. Serve with the remaining Beer-B-Q sauce for dunking.