• 1.35 kg (3 lbs.) of duBreton pork back ribs
• 1 large onion, quartered
• 3 cloves of garlic, chopped
• 2 - 341 mL bottles of red beer
• 30 mL (2 tbsp.) of dry mustard
• 1 bay leaf
• 30 mL (2 tbsp.) of fresh oregano or 10 mL (2 tsp.) of dried thyme
• 160 mL (2/3 cup) of Dijon mustard
• 160 mL (2/3 cup) of honey
• 30 mL (2 tbsp.) of fresh chives, chopped
• Salt and pepper

1. Place the spare ribs in a casserole and add the onion, garlic, beer, dry mustard, bay leaf, oregano and 30 ml (2 tbsp.) of the honey. Cover with water and season.
2. Bring to a boil and then cook for 45 minutes or until the meat comes away easily from the bone.
3. Meanwhile, mix the remaining ingredients.
4. Drain the spare ribs carefully and brush with the honey-Dijon sauce.
5. Preheat the oven to 230°C (450°F) or the barbecue to medium-high heat.
6. Cook the spare ribs for 10 to 12 minutes on the barbecue or on a baking sheet in the oven, turning them to grill on all sides. Brush with the remaining sauce during cooking.
7. Cut between the bones to separate.
8. Serve with a garden salad.

For additional flavour, marinate the prepared spare ribs in the sauce for up to 24 hours before cooking.