3 kilos back ribs, trimmed
salt
smoked paprika
garlic powder
1 cup beer
5 cups water
barbeque sauce (your taste) "Kraft Hickory Smoke"
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Sauce:
3 TBS butter
3 TBS flour
5 TBS oils from the ribs tray
2 TBS creme fraiche
water
salt

Season ribs with salt, smoked paprika and garlic powder.
Pour 1 cup beer & 1 cup water into the tray. Layer the ribs into the tray.
Cover the tray with aluminium foil and put in oven.
Cook on Low (160 C) for 1 hour.
Open the tray and add 1 cup water, repeat 4 times every 1 hour till total cooking time is 5 hours minimum.
Transfer ribs to a baking sheet & coat ribs with barbeque sauce with a brush.
Bake in preheated oven (top heater ON) until the sauce caramelizes and sticks to the meat, about 10 to 15 minutes.
Pull the ribs out and add another thin layer of bbq sauce before putting them back in the oven under the broiler for 7 to 10 minutes to get that crust on the top.
Be careful not to let the water dry from the tray or the meat itself will become very dry.

Making the sauce:
Melt the butter, add the flour cook till light brown stirring always, add the ribs oils, add around 1 cup water or as needed to disolve the flour base to the right thickness, simmer for 20 min on low, add the creme, continue on medium heat around 5 more min, add salt and serve.

Serve with mashed potatoes or spaghetti

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