• 5 lbs Spareribs
• 6 pack of Oatmeal Stout (or Guinness)
• 1 tsp Liquid Smoke
• 3 Peaches, halved, pits removed
• 2 medium Onions, quartered
• 10 Cloves of Garlic, peeled
• Barbeque Sauce (1 bottle)
• S&P
  

Arrange ribs in a large ceramic or enameled cast iron baking pan. Fill pan with Guinness (or other stout or porter) and 1 tsp liquid smoke just to cover meat. Arrange around the ribs the onion, peaches, and garlic cloves. Sprinkle with 2 tsp ground black pepper. Allow meat to marinate in fridge overnight.

The next day, preheat the oven to 350F. Meanwhile, allow the ribs and marinating liquid to rest at room temperature. Braise ribs meat-side down (to start) in the beer marinade for 3 hours at 350 degrees, turning ribs over every 45 minutes.

Once meat is tender, gently peel away any skin remaining on the cooked peaches and discard (they may fall apart). Remove braised onion, peaches, and 1/3 cup baking liquid to a food processor. Puree until smooth. Discard remaining liquid in pan. Add contents of 1 bottle BBQ sauce to food processor. Pulse until combined.

Arrange ribs meat-side up in an oven-to-table pan. Increase oven temperature to 425 degrees. Brush BBQ sauce over ribs and return to oven for 30 minutes, or finish on a high-heat grill until sauce is caramelized.