Back ribs are meatier, but using this method I prefer side ribs. Prebaking the ribs in the sauce makes them tender.

Beer Barbecue Sauce:

1 tablespoon finely chopped garlic

1/2 cup sliced onions

2 tablespoons Dijon mustard

1/2 cup beer or ale

1/2 cup store-bought barbecue sauce

2 tablespoons red-wine vinegar

2 tablespoons brown sugar

Salt to taste

Ribs:

2 kilograms (4 pounds) pork side (or back) ribs, cut into about 6-rib sections

Preheat oven to 300 F.

Combine garlic, onions, mustard, beer, barbecue sauce, red-wine vinegar, brown sugar and salt in a pot over medium-high heat.

Bring to boil, reduce heat and simmer for 10 minutes or until flavours come together.

Place ribs in a baking dish and pour on sauce.

Cover dish tightly with foil and place in the oven for 11/2 to 2 hours or until fork tender.

Drain juice from baking dish into a pot and bring to boil. Boil until reduced by half.

Preheat grill to medium-high.

Paint reduced sauce over the ribs and grill for 20 minutes or until crispy, basting and turning ribs twice.

Ribs should be glazed with sauce. Serves 4 to 6.