- Place ribs, onions, and carrots in a large pot.
- Cover with amber beer. Add just enough water to completely submerge ribs. Season to taste.
- Bring to a boil, cover, and simmer for 2 hours.
- Set ribs aside and keep onions.
- In a saucepan, add onions from the ribs, garlic, tomato paste, sugar, brown beer, soy sauce, ginger, paprika, and turmeric.
- Whisk together; then simmer for 1 hour over low heat, mixing from time to time without covering.
- Let sauce cool. Brush ribs with half the sauce.
- Marinate in fridge for 24 hours.
- Preheat barbecue to medium. Grill ribs on each side until golden and continue brushing during cooking with remaining sauce. Serve.
To remove the white membrane from the back of the ribs, simply cut the membrane with a paring knife along the first rib. Then pull off the membrane with a wet paper towel. It will detach easily from the meat.
Place ribs in a large enough plastic bag to marinate, and simply turn the bag from time to time so ribs absorb the sauce.
Cooking time and heat intensity may vary depending on the barbecue.