Method

• 1.
  Combine all ingredients, except beef, with 2 tsp freshly ground black pepper in a non-reactive bowl and stir until sugar is dissolved. Add ribs and coat all over in marinade. Cover with plastic wrap and chill overnight.

• 2.
  Preheat barbecue or oven to 150°C. Remove ribs from marinade, place on a large roasting pan and transfer to barbecue or oven. Pour over 1 cup (250ml) marinade, season and cover with foil. Roast for 4 hours 30 minutes or until meat is tender.
• 3.
  Meanwhile, pour remaining marinade into a saucepan and place over medium heat. Bring to a simmer, skimming off any foam, and cook for 35-40 minutes or until reduced to about 1 cup (250ml).
• 4.
  Once ribs are tender, pour off excess fat from tray. Pour reduced marinade over beef. Roast, basting every 20 minutes, for a further 1 hour or until sticky and glazed.