Step 1

Spread garlic and onions at the base of a roasting pan.

Step 2

Rub each baby back ribs rack with salt, sugar and ground pepper. Place the ribs on top of the garlic and onion slices, bone side down. Drizzle the ribs with soy sauce and pour beer over the ribs.

Step 3

Cover the top of the roasting pan tightly with aluminum foil. Let it marinate for at least 15 minutes then bake at 170°C/340°F for 2 hours.

Step 4

Remove ribs from the roasting pan and transfer to a grill rack, bone side up. Brush with barbecue sauce and grill about 10 minutes. Flip ribs over, brush with sauce and grill for another 5 minutes. Serve white hot

Step 5

Skim some of the fat from the sauce that is left on the roasting pan from baking the ribs, leaving about 2 tablespoons of fat.

Step 6

Pour the rest of the sauce through a sieve into a bowl. Press the solids through the sieve until completely mashed. Scrape the bottom of the sieve to take the remaining mashed onion and garlic and add this to the sauce.

Step 7

Add brown sugar, ground pepper, paprika powder, and hot chili powder. Transfer sauce to a saucepan and bring to a simmer.

Step 8

Dissolve cornstarch in water and pour into the sauce, cook while constantly stirring until it thickens. Transfer sauce to a bowl or a jar.