Grilled glazed beef ribs

Ingredients:

• 2 kg beef short ribs, cut into individual segments
• 240 ml of light beer
• 1 cup light brown sugar
• 1 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup Dijon mustard
• 1/4 tbsp. rice vinegar
• 2 tablespoons freshly grated ginger
• 2 tsp red pepper flakes
• 2 cloves garlic, crushed
• Chopped fresh cilantro, for serving

Preparation:

1. Preheat a charcoal grill using the "snake" method: arrange the coals around the grill's perimeter about halfway, then light the first few coals at one end, gradually building up the flames. This helps maintain a temperature of 160°C - 175°C (see Note). Fill a metal loaf pan with about 1 cup of water and place it next to the coals to maintain moisture.
2. Generously salt and pepper the ribs.
3. Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, red pepper flakes, garlic, a small pinch of salt, and about 1/2 teaspoon of black pepper in a medium saucepan. Bring to a simmer over direct grill heat and cook until the liquid has reduced by a third, about 30 minutes.
4. Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, basting the ribs with the glaze every 30 minutes to 1 hour, until an instant-read thermometer inserted into the meat registers 200°F (93°C), about 3 to 3.5 hours. Ensure the grill temperature is between 275°F (135°C) and 350°F (175°C).
5. Remove the ribs from the grill, cover with foil, and let rest for 10-15 minutes. Bring the remaining glaze to a boil over high heat and simmer for a few minutes. Sprinkle the ribs with cilantro and serve with the remaining glaze.
6. You can also bake the ribs on a baking sheet in the oven at 150°C for 3-3.5 hours.
   
   Note
   
   If the temperature gets too high, close the grill air valve; if the temperature drops, open the grill air valve.