BARBECUED SPARERIBS WITH BEER AND HONEY

8 pounds spareribs, cut into serving pieces
3 cups beer
1 cup honey
1 1/2 teaspoons dry mustard
2 teaspoons chili powder
2 teaspoons sage
1 tablespoon salt
2 tablespoons fresh lemon juice

Place ribs in a large shallow pan. Mix remaining ingredients and pour over ribs. Let stand in the refrigerator 24 hours, turning at least once. If charcoal broiling, prepare the grill.

Remove ribs from marinade. Reserve liquid. Place flat on the rack of a medium-hot charcoal grill. You can also prepare these on a gas grill, heated to medium, and cook them indirectly by turning off the burner directly below the ribs. Use high direct heat for the last few minutes to crisp the ribs.

To cook in a broiler, place the ribs about 4 inches from the heat. Broil, turning frequently and brushing with the marinade, until brown, about 1 hour and 15 minutes, or bake in a preheated 350-degree oven about 1 1/2 hours, or till ribs are brown and glazed, basting frequently.

Serves 8
Adapted from source: The New York Times Country Weekend Cookbook