In a medium-size bowl, whisk together hoisin, 1/2 cup Schlafly Pale Ale, soy sauce, garlic, ginger, honey and spices. Pour marinade in a large resealable bag, add ribs and seal the bag. Marinate in the refrigerator overnight.
Preheat oven to 300 degrees.
Place a rack in a large roasting pan. Pour 2 cups of Schlafly Pale Ale into the bottom of the pan. Arrange ribs on rack, bone-side down.
Pour marinade into a small saucepan, bring to a boil for 1 minute, then remove from heat.
Bake ribs in oven for 30 minutes. Baste with marinade, then turn ribs over. Bake another 3 minutes and repeat with remaining marinade. Add more beer to the pan if too much liquid has evaporated.
Raise heat to 450 degrees and bake until ribs brown, about 25 minutes.
Remove from oven, remove rack and ribs, and let ribs rest.
Heat pan drippings over medium-high heat until thickened, 3 to 5 minutes. Pour reduction over ribs or use as a sauce. Top ribs with cilantro.
4 ½ cups Schlafly Pale Ale (or other ale), divided
1/3 cup soy sauce
5 cloves of garlic, minced
1 Tbsp. minced fresh ginger root
2 Tbsp. honey
1 Tbsp. Chinese five-spice powder
1 tsp. crushed red pepper flakes
1 2-lb. slab of St. Louis style ribs, cut into individual ribs
½ cup chopped cilantro for serving
This article appears in June 2013.