Combine the Rub ingredients in a bowl.

Pat the ribs dry, then rub with the Rub. If time permits, refrigerate, covered, for at least 2 hours or overnight.

Take ribs out of the fridge, place in a large baking dish in a single layer (squished is ok, they will shrink slightly).

Preheat oven to 160C/325F.

Pour beer into the baking dish and cover with a lid (use foil if you don't have a lid). Place in the oven and cook for 1 hour.

Meanwhile, make the Sauce.

Take out of the oven and remove lid. Pour the sauce over the ribs, then return to the oven (uncovered).

Bake for 45 minutes to 1 hour 15 minutes, turning once or twice, until the ribs are cooked to your liking. The meat should be very tender and comes off the bone easily, and the sauce should be thick and "jam-like". If the pan starts looking dry, add a splash of water.

To finish the ribs off, grill/broil for 5 to 10 minutes to get a nice browned finish on top (this is an optional step).

Serve, garnished with fresh coriander/cilantro leaves and wedges of lime.

Blend or process the canned tomato in a food processor, Chipotle in Adobo Sauce, onion and garlic.

Stir through remaining ingredients. Set aside until required.