Now these are something else and with BBQ season upon us they are perfect with a bucket of homemade coleslaw. Death or Glory is a barley wine, which means it has a residual sweetness, and it is this sugar content that provides the stickiness. This recipe is so easy and they can be prepared in advance.

INGREDIENTS (serves 2)

1 rack of pork ribs
330 ml bottle of Death or Glory Ale
1 tbs. tomato ketchup
2 cloves garlic (very finely chopped)
1 tsp. Worcester sauce
1/2 tsp. salt
1 green chilli (finely chopped)
1 bay leaf
freshly ground black pepper

INSTRUCTIONS

If finishing off in an oven rather than the BBQ, preheat the oven to 180oC. Cut the rack into individual ribs and put in a suitable saucepan (preferably not stick). Place the ribs in a single layer in the bottom of the pan and add all the ingredients. Bring to the boil and with the lid on, simmer for 25 minutes.

After 25 minutes remove the lid and turn up the heat to max. You are now going to reduce the liquid, which will take about 10 minutes. When you get near the end the sauce will become very much like syrup. You know you have finished when there is little sauce in the bottom of the pan and most is coating the ribs. Turn the ribs until they are evenly covered in the sticky sauce. The ribs can now be left to one side until you are ready to finish them in the oven or BBQ.

If using the oven, place on a shallow baking tray and cook for approximately 15 minutes until the edges of the ribs just start to blacken. If finishing on the bbq, turn frequently for 5 minutes, taking care not let them burn. Serve with some homemade, chunky cut coleslaw.