Pork Ribs with Beer and Mustard on the Grill

Prepare the ribs: rinse the ribs and dry them with paper towels, remove any membranes and cut into portions if necessary.

Marinate: place the ribs in a bowl or resealable bag, add the light beer, crushed garlic cloves, salt and pepper. Cover or seal and let marinate in the refrigerator for at least 2-4 hours or ideally overnight.

Prepare the glaze: in a bowl combine the Dijon mustard, dark beer, honey (or brown sugar), apple cider vinegar, Worcestershire sauce, and a pinch of cayenne pepper if desired. Emulsify well.

Prepare the grill: light the charcoal or gas grill to create an indirect cooking zone (hot coals on one side and a cooler space on the other). Clean and lightly oil the grill.

Preheat and drain: remove the ribs from the marinade, pat them dry lightly and brush with a drizzle of olive oil.

Indirect cooking: cook the ribs on the indirect side of the grill, covered, over medium-low heat (about 120-150°C) for 1-1.5 hours until the meat is tender. Turn and brush occasionally with a bit of glaze.

Finish over high heat: in the last 10-15 minutes, move the ribs to the direct side of the grill and cook over higher heat, brushing repeatedly with the glaze until a caramelized crust is achieved, being careful not to burn the glaze.

Rest and serve: remove the ribs from the grill and let them rest for 5-10 minutes before slicing and serving. Serve with any extra glaze on the side.