Adapted from Wolfgang Puck and Penzey's
2 racks of baby back ribs
Freshly ground pepper
1/2 cup plus 2 tablespoons rice wine vinegar
1/2 cup honey
1/4 cup plus 2 tablespoons soy
1/4 cup plus 2 tablespoons mirin
1 scallion, chopped
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
A scant 1/2 teaspoon red pepper flakes
Preheat oven to 250º.
Cover baking sheet with foil. Season ribs well with salt, pepper and garlic powder. Place ribs on baking sheet and pour beer around perimeter. Cover with another sheet of foil and seal. Place in oven and allow to cook for 6 hours, basting as needed.
Make glaze by combining the rest of the ingredients in a saucepan. Simmer 30-40 minutes, till slightly syrupy. Strain into a clean container and cool.
When ready to finish off the ribs, prepare grill or preheat oven to 450º. Brush glaze on one side and cook till browned, basting if desired. Flip carefully, using two spatulas if necessary and repeat on the other side. Or follow whatever technique you normally use to cook off your ribs.