2 racks of pork spare ribs
20g fish sauce
15g thick caramel sauce
15g light soy sauce
15g kicap manis
200g Guinness Foreign Extra Stout
1 tbsp red peppercorns
Place all the ingredients (apart from the ribs) inside a medium-sized saucepan and mix well.
Bring the mixture to a boil and stir until the sugar has melted.
Place the ribs and sauce in a bowl, and smother the ribs.
Cover with cling film or a plate, place inside a fridge and marinate for 24 hours.
Place the ribs on a baking tray and wrap with tin foil to create a seal.
Cook in a preheated oven at 150°C for 2 hours.
Remove the ribs and allow them to cool.