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1
Preheat an indoor or outdoor grill to high.
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2
Preheat the oven to 400 degrees F.
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3
In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs.
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4
Let sit at room temperature for 15 minutes only.
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5
Remove the ribs from the brine and season both sides with the remaining salt and pepper.
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6
Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
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7
In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer.
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8
Drink or discard the remaining beer.
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9
Add the onion and remaining garlic cloves.
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10
Cover the pan tightly with aluminum foil and put into the hot oven.
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11
Reduce the heat to 300 and roast for 1 1/2 hours.
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12
Remove the foil and baste the ribs with the BBQ sauce.
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13
Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
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14
Remove the ribs from the oven to a cutting board and slice between the ribs.
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15
Arrange on a serving platter and serve.
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16
BBQ Sauce:
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17
In a medium saucepan over medium-high heat, add the olive oil.
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18
When the oil is hot, add the onion and serrano and cook until the onion is translucent.
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19
Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture.
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20
Deglaze the pan with the vinegar and then add the raspberries, jam and molasses.
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21
Stir to combine, then lower heat and simmer for 15 minutes.
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22
Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible.
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23
Can be stored, covered, in the refrigerator for up to a week.
