Barbecued beef ribs - Donna Hay
Preheat the oven to 200°C (390ºF). Ask the Provenance Village Butcher team to cut 2kg of beef spare ribs into sections of around 5 or 6 ribs.
Make a marinade by combining 375ml beer, 90g tomato paste, 45g brown sugar, 1 ½ tablespoons Worcestershire sauce, 2 cloves of finely chopped garlic, 1 ½ teaspoons paprika, salt and black pepper to taste in a large bowl. Add the 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 the marinade, and place on wire racks in 2 baking trays. Roast in the preheated oven for 20 minutes.
Place the marinade in a small saucepan over a high heat and simmer for 5 minutes or until thickened. After 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 the remaining marinade.