2kg beef spare ribs- roasted potato wedges, to serve
marinade
- 1½ cups (375ml) beer
- ⅓ cup (90g) tomato paste
- ¼ cup (45g) brown sugar
- 1½ tablespoons Worcestershire sauce
- 1½ teaspoons paprika
- 2 cloves garlic, finely chopped
- sea salt and cracked black pepper
Preheat oven to 200°C (390ºF). Cut the ribs into sections of around 5 or 6 ribs.
To make the marinade, combine the beer, tomato paste, sugar, Worcestershire sauce, garlic, paprika, salt and pepper in a large bowl. Add ribs and mix to coat well. Cover and set aside in the fridge for 30 minutes to marinate.
Remove the ribs from the marinade, reserving marinade, and place on wire racks in 2 baking trays. Roast for 20 minutes.
Place marinade in a small saucepan over high heat and simmer for 5 minutes or until thickened. After the 20 minutes, brush the ribs with the hot marinade and roast for a further 10 minutes. Repeat 3 times at 10-minute intervals or until well browned. Serve with roasted potato wedges and remaining marinade. Serves 4.
