Take a rack of 4 beef short ribs and place in an oven-proof pot (just large enough to hold the ribs snuggly). Add 1 onion, 1 carrot, and 1 celery, (all coarsely chopped), 6 garlic cloves (bashed), and 4 star anise. Pour over 500ml porter beer and 500ml beef stock. 

Cover tightly with foil (or lid) and place in a pre-heated oven at 150c for 4 hours.

Drain the ribs, brush with bbq sauce (I like to use HP Guinness sauce) and grill in the oven (or on the barbecue) until the sauce starts to bubble, turning over the meat and reglazing with the sauce as needed. 

Serve with coleslaw.