BEER BRAISED STICKY RIBS

• 1 can lager beer
• 1 cup barbecue sauce
• 2 tbsp each maple syrup and soy sauce
• 2 racks pork back ribs, about 2 lbs

1. In a large, wide saucepan or pasta pot, stir beer with barbecue sauce, maple syrup and soy sauce. Slice pork into 3- or 4-rib portions. Immerse in beer mixture; it's okay if they're not completely submerged. Cover and bring to a boil over high heat, then reduce heat to medium-low. Simmer, partially covered and turning ribs occasionally, until fork tender, about 1 hour.

2. Remove ribs to a large bowl. Bring liquid in saucepan to a boil, then reduce heat to low. Simmer uncovered, stirring often, until thickened, 15 to 20 min. If making ahead, cover and refrigerate both overnight. Next day, skim fat from sauce and discard.

3. When ready to barbecue, oil grill and heat to medium. If you've refrigerated sauce, reheat in microwave until warm. Brush ribs with sauce. Barbecue, uncovered, 2 min. Turn and brush with sauce again. Continue grilling, turning often and brushing with sauce, until ribs are richly glazed, 8 to 10 more min. Place ribs in a large bowl and drizzle with any remaining sauce. Stir to coat. Place on a platter. Use any sauce left in bowl for dipping.