Worth the sticky fingers.
1.5kg American-style pork spare ribs, halved
Char-grill corn cobs and mixed salad leaves, to serve
2/3 cup smoky barbecue sauce
1/3 cup tomato sauce
2 tblsps brown sugar
2 tblsps apple cider vinegar
1 tblsp wholegrain mustard
45ml bottle pale ale beer
Cook ribs in a stockpot of boiling water for about 30 minutes, or until tender. Drain. Transfer to a large, shallow dish. Cool.
Meanwhile, make sauce. Combine all ingredients in a medium saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 20 minutes, or until slightly thickened. Remove from heat.
Transfer half the sauce to a jug. Once cooled, pour over ribs. Toss to coat.
Cook ribs on a heated, lightly oiled barbecue grill plate over a medium heat, turning occasionally, for about 8 to 10 minutes, or until charred and caramelised.
Heat remaining sauce in pan over a low heat until warm. Transfer to a large bowl. Once ribs are cooked, add to bowl. Toss to coat in sauce.
Serve warm ribs with corn cobs and mixed leaves.