Pork ribs in ginger beer marinade

Ingredients:

• 3 cans of 0.33 l. non-alcoholic ginger beer
• 2 tablespoons lightly salted soy sauce
• 2 tsp Worcestershire sauce
• 2 large cloves garlic, thinly sliced
• 5 cm ginger root, peeled and thinly sliced
• Zest and juice of 1 lime + wedges for serving
• 3 racks pork spare ribs (about 5 lbs.)
• 0.5 cups ketchup
• Habanero hot sauce, for serving

Preparation:

1. In a large zip-lock bag, combine ginger beer, soy sauce, Worcestershire sauce, garlic, ginger, lime zest, and lime juice. Add the ribs and seal the bag tightly. Place in a bowl or on a baking sheet and refrigerate for 2 hours or overnight.
2. Preheat oven to 135°C.
3. Remove the ribs from the bag and pour off 3 cups of the marinade. Pat the ribs dry with paper towels and place each layer on a double layer of heavy-duty foil. Sprinkle each with 0.5 teaspoon of salt and generously season with pepper.
4. Wrap each rack of ribs tightly in foil and place on a baking sheet. Bake until the ribs are tender and falling off the bone, about 2 hours.
5. Meanwhile, bring the marinade to a boil in a medium saucepan over medium-high heat. Simmer until reduced to 1 cup, about 20 minutes.
6. Strain the liquid and return it to the saucepan. Stir in the ketchup and season generously with pepper. Bring to a boil over medium heat and cook, stirring frequently, until slightly thickened, about 5 minutes.
7. Line a second baking sheet with foil and set the oven to broil. Carefully remove the ribs from the foil and transfer them to the prepared baking sheet.
8. Brush the ribs with barbecue sauce. Grill until the sauce on the surface is caramelized, dark, and slightly sticky, 3-5 minutes. Serve the ribs with lime wedges and habanero sauce.