Cut the ribs into pieces, put them in a pan and fill with water. Put on fire, add bay leaf and allspice. Cook after boiling for 5 minutes. Fold the ribs into a colander so that they completely drain.
You can cut the pepper and garlic not very finely, add beer, honey and soy sauce, Provence herbs, pepper and mix so that the honey dissolves and the mass becomes homogeneous.
Warm the pan very well, a little grease with oil, fry the ribs until golden brown on all sides.
Then add heat to the saucepan. Keep on fire for about 10 minutes, the sauce should gurgle intensively and caramelize.
Then turn down the heat a little and cook over the ribs constantly for about 3-5 minutes.
Put the meat on a plate and pour the sauce remaining in the pan.
The pork ribs in beer turn out to be surprisingly tasty, we prepare the sauce with dark beer, a little honey and hot pepper, during cooking the sauce is caramelized and becomes tender, aromatic and covers all the meat. Be sure to make sure that the pepper is really hot so that as a result we would not get sweet meat. To cook the ribs quickly and they remain juicy, you need to boil them a little.