How to make
Cut the piece of meat into three or four large pieces up to the bone.
Mix well the olive oil, Worcestershire sauce, mustard, honey, paprika and black pepper. Once the mixture is homogenous, add the beer.
Clean the onion and cut it into thin crescents. Place part of it on the bottom of a clay pot. Rub the pieces of meat with salt, spread the marinade on them and place them on top of the onion.
Pour all the marinade over it and cover with the remaining onion. Cover with foil and refrigerate the marinated ribs for a few hours.
Pour the meat with two cups of water and add the rosemary sprigs, bay leaf, and peppercorns. Seal the clay pot well with foil, put the lid on and place it in a cold oven.
Roast the meat for about two and a half hours, remove the foil and spread the meat with the barbecue sauce diluted with the sauce from the casserole. Cover again and bake for another half hour.
If you want it to be roasted further, remove the lid at the end and roast it a little more.
After roasting the pork ribs in a clay pot, let the meat rest and serve the portions whole on a board. Serve it and cut it in front of the guests.
The side dishes can be grilled vegetables, sweet potato and potato mash or fresh salad with burrata.
