1.2kg of pork spare ribs
1 x 330ml bottle of dark ale beer
⅔ cup honey
¼ cup soy sauce
2 star anise
Preheat oven to 150°C.
In a bowl combine the beer, honey, soy and star anise. Place the ribs into a large tray in one single layer. Pour the beer mixture over ribs and add just enough water to ensure the ribs are covered. Cover with baking paper and 2 sheets of foil and cook for 2.5 – 3 hours or until the meat falls easily away from the bones.
Remove from the oven and transfer the ribs carefully to a separate tray to cool.
Pour the cooking liquid into a large sauté pan and reduce over a low heat for 10-15 minutes or until thick and slightly sticky. Portion the ribs once at room temperature and place into the sauce. Bring to a gentle simmer and regularly spoon the sticky sauce over the ribs for 1 minute, turn over and repeat the process until golden and glossy.