Place water into mixing bowl. Place Varoma into position, weigh ribs into it, secure Varoma lid and steam 30 min/Varoma/speed 1.Stir ribs to ensure even cooking, then steam for a further 30 min/Varoma/speed 1 or until ribs are tender. Set Varoma with ribs aside to cool. Clean and dry mixing bowl.Place garlic into mixing bowl and chop 3 sec/speed 7.Add barbecue sauce, beer, syrup, vinegar, paprika, cumin, smoked salt and sugar, then cook 10 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid. Set sauce aside to cool completely (approx. 30 minutes). Transfer cooled sauce and ribs into a large snap lock bag and gently massage to coat. Transfer into refrigerator to marinate overnight.Preheat a barbecue or oven to 200°C. Bring ribs to room temperature. Place marinated ribs onto barbecue (or if cooking in oven, place ribs onto a wire rack placed over a baking tray lined with aluminium foil). Transfer excess marinade into a bowl. Barbecue or cook in oven for 30-40 minutes (200°C), basting frequently with reserved marinade, until crispy on the outside and meat is tender. Serve as desired (see Tips).