4 x 600g Mick's Meat Barn pork rib racks
125ml (1/2 cup) beer
80g (1/2 cup, lightly packed) brown sugar
60ml (1/4 cup) Worcestershire sauce
60ml (1/4 cup) treacle
60ml (1/4 cup) golden syrup
1 tablespoon mustard powder
1 tablespoon smoked paprika
Few drops red Tabasco pepper sauce
Olive oil spray
Lemon halves, grilled, to serve
Step 1 - Place the ribs in a large bowl. Combine beer, sugar, Worcestershire sauce, treacle, golden syrup, mustard powder, paprika and Tabasco in a bowl. Pour over the ribs and toss to coat. Cover and place in the fridge for 2 hours or overnight to marinate.
Step 2 - Drain the ribs, reserving the marinade. Pour marinade into a saucepan. Place over low heat and simmer, stirring occasionally, for 5-10 minutes or until mixture thickens slightly.
Step 3 - Spray a barbecue grill or flat plate with oil. Preheat on medium-low. Cook the ribs, turning and basting often with the marinade, for 45-50 minutes or until sticky and golden. Cut into pieces and serve with lemon halves.