• 1.5 kg pork flank ribs
• 1 onion, peeled and roughly quartered
• 2 carrots, roughly chopped
• 4 garlic cloves, halved
• Salt and pepper, to taste

For the sauce:

• 1 can Trois Pistoles beer (473 ml)
• 1 cup ketchup
• 2 tbsp mustard
• 2 tbsp Sriracha
• 2 tsp Worcestershire sauce
• 4 garlic cloves, minced
• ¾ cup packed brown sugar
• 1 tbsp onion powder
• 1 tsp smoked paprika
• Salt and pepper, to taste

1. Remove the membrane from the ribs.
2. Cut the ribs into three equal parts.
3. Place the ribs in a large pot and fill it with water.
4. Add the onion, carrots, garlic, season with salt and pepper, and bring to a boil.
5. Reduce heat and continue to cook for 45 minutes, skimming off any scum that forms.
6. Remove the ribs from the broth and reserve them in double-layer aluminum foil.

For the sauce:

1. In a large pot over medium heat, whisk all ingredients together and bring to a boil.
2. Reduce heat and simmer for 10 to 12 minutes, stirring regularly.
3. Divide the sauce into two equal portions.
4. Pour one portion over the ribs.
5. Refrigerate the remaining sauce.
6. Brush the ribs on all sides.
7. Wrap the ribs in more aluminum foil and refrigerate for 12 to 24 hours.

Cooking:

1. Preheat half of the barbecue to high temperature (400°F).
2. Place the wrapped ribs on the indirect side of the grill and cook for 45 minutes.
3. Pour the sauce into a small pot and warm it up.
4. Remove the aluminum foil, brush the ribs.
5. Continue cooking on the direct side for about 15 minutes, turning the ribs and basting them.
6. Once the internal temperature of the meat reaches 200°F, remove from heat and let rest for 5 minutes.

Tips:

Use a grill sheet suitable for barbecue to prevent the ribs' skin from sticking to the grill.
Serve with fries, salad, and corn.
Enjoy with a Trois Pistoles beer.