- 1 rack pork loin back ribs, around 3 pounds
- Salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 10 allspice berries
- 2 or 3 3-inch cinnamon sticks
- 10 nickel-sized slices unpeeled fresh ginger or 1 tablespoon ground ginger
- 5 dried red chilies or a teaspoon of cayenne
- 5 cloves garlic, lightly smashed
- 330ml dark beer
Preheat oven to 300°F. Remove the membrane from the bottom side of the ribs and split the rack into two. Season liberally with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
Add allspice, cinnamon, ginger, chilies and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, about 1 hour.
Heat broiler. Drain meat and sprinkle it with salt and pepper. Broil on both sides until brown and crisp, about 1 to 2 minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.