l cup Guinness or dark beer
1/2 cup soy sauce
1/2 cup dijon mustard
1/4 cup firmly packed dark brown sugar
1 onion, minced
1 tsp Worcestershire sauce
2kg lean spareribs, trimmed of excess fat and halved crosswise into small 3″-5″ portions
Chopped spring onions, for garnish
In a bowl combine well the beer, soy sauce, mustard, sugar, onion and the Worcestershire sauce. In a large saucepan cover the spare ribs with water, bring the water to a boil and add salt to taste. Simmer the ribs skimming the froth, for 20 minutes. Drain in a colander and rinse the ribs briefly under cold water.
Add the ribs to the bowl with the beer mixture, stirring to coat with the marinade. Corer and refrigerate overnight, turning once or twice.
Heat the oven to 180C/Gas mark 4. Arrange the ribs meaty side up in one layer on lightly oiled baking trays, brush with some of the marinade and bake, turning and basting occasionally for 1 hour or until they are tender and glazed.
Serve the ribs warm at a room temperature and garnish with the spring onions if desired. (The ribs may be baked one day ahead and chilled, covered.
Reheat the ribs in baking trays in a preheated 180C/Gas Mark 4 oven for about 10 to 15 minutes or until they are heated through.