2½ - 3 kg pork spare ribs (6 lbs)
1 jar chili sauce (350 ml/12 fl.oz) or 1½ cups (350 ml) ketchup mixed with 2½ tbsp (37 ml) chili powder
3/4 cup (180 ml) brown sugar
1 can tomato paste (156 ml/5½ fl.oz)
1 bottle light beer (341 ml/12 fl.oz)
3 tbsp (45 ml) granulated garlic powder
4 tsp (20 ml) smooth Dijon mustard
4 tsp (20 ml) Worcestershire sauce
2 tsp (10 ml) ground ginger
3/4 tsp (3½ ml) cayenne pepper
1 tsp (5 ml) salt
Cut the racks of ribs into chunks with two or three rib bones each, and cover with salted water. Bring to a boil and simmer for about 40 minutes, skimming off any foam. Drain off the water and set aside.
For the sauce, you simply combine all the ingredients in a saucepan and bring to a boil, stirring constantly. Simmer for 5 - 10 minutes.
Pour the sauce over the ribs and ensure they are well-coated. Cover and allow to marinate for at least three or four hours. They can be marinated for a longer period of time in the refrigerator.
To barbecue: Remove ribs from sauce, reserving all liquids to a saucepan. Cook on low heat, turning constantly to ensure even cooking without burning. Heat sauce in saucepan to boiling and pour over the ribs before serving.
In the oven: Line a large metal roasting pan with foil (to ease clean-up), place ribs and sauce in the pan, cover with foil and bake at 375°F or 190°C for 40 minutes. If desired cook longer with the foil removed until ribs have browned and are tender.