Smokey pork ribs with stout

Instructions

1. Combine stout, tomato paste, mustard, sugar, paprika, chilli and garlic in a jug. Mix well.
2. Place ribs in a large flameproof baking dish. Brush marinade over ribs. Pour over remaining marinade. Cover and place in fridge overnight.
3. Preheat oven to 160°C or 140°C fan-forced. Add capsicum and onion to baking dish with ribs and spoon some marinade over vegetables. Cover with foil and bake, turning halfway through cooking, for 1 hour 30 minutes.
4. Increase oven to 220°C or 200°C fan-forced. Place a wire rack over a baking tray. Transfer ribs to rack. Combine ¼ cup (60ml) cooking liquid in a small bowl with barbecue sauce. Brush mixture over ribs and bake for 20 minutes or until ribs have browned.
5. Meanwhile, place baking dish with remaining cooking liquid and vegetables over medium-high heat and bring to the boil. Reduce heat and simmer for 8–10 minutes or until sauce slightly thickens. Serve ribs topped with vegetables and drizzled with sauce.