3 pounds pork ribs
1 (341 ml) bottle Gluten Free beer (I use New Grist)
1/4 cup packed brown sugar
2 tablespoons GF tomato paste
1 1/2 tablespoons jarred horseradish
1 tablespoon Dijon mustard
1/2 tablespoon GF Worcestershire sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
Salt, to taste
Pepper, to taste
Slice the ribs into individual portions and season generously with salt and pepper.
Pour the beer in a roasting pan and add the ribs; cover with foil and place in BBQ over indirect medium heat. (This can also be cooked in the oven at 375 degrees Fahrenheit.)
Cook for one hour.
In the meantime, mix together the brown sugar, tomato paste, horseradish, mustard, Worcestershire, ginger and garlic powder; set aside.
Remove about 3 tablespoons of the drippings and mix with the sauce.Toss the sauce and ribs together and cook the ribs in the BBQ over direct heat until ribs start to char.