BBQ season is now on us and I know I did a recipe for the BBQ last month, but I can’t help but do another. Again you will need to use a darker beer such as Colley’s Dog or even better, Death or Glory. You need to start this recipe 24 hours before you want to cook the ribs.

INGREDIENTS (serves 4)

2 x racks of trimmed pork ribs (leave intact)
3/4 pint dark real ale
1 small onion (finely chopped)
30g light brown sugar
1/2 tbs. sea salt
4 garlic cloves (finely grated)
1 tsp. cumin
1 tsp. finely ground black pepper
4 tbs. tomato ketchup

INSTRUCTIONS

Cut the racks into two equal halves and place in a suitable shallow container (ribs will need to be below the rim). Make the marinade by thoroughly mixing all the ingredients with the exception of the ketchup. Pour over the ribs, cover with cling film and leave in the fridge overnight.

About two hours before you want to cook the ribs, remove them from the marinade and place them in another container. Cover with cling film and allow them to come to room temperature. Strain the marinade through a sieve into a saucepan and bring to the boil. You now need to reduce this to a thin syrup (do not burn!). Take off the heat and allow to cool before mixing in the ketchup. Using a brush coat each rack with the marinade and cook on the BBQ gently for 30 – 40 minutes turning every few minutes. Add more of the marinade with the brush each time you turn the racks.

Once cooked, leave to cool for 5 minutes before serving with homemade chunky coleslaw.