Ingredients

2 cups puréed canned tomatoes 
1 bottle beer 
1/2 cup brown sugar 
1/4 cup red wine vinegar or cider vinegar 
1/4 cup molasses
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp dried oregano
1 tsp cumin 
1/2 tsp dried thyme 
1/2 tsp hot pepper sauce (or more, to taste) 
1/2 tsp salt
4 lbs spareribs
1 tsp thyme

Directions

1. Combine all ingredients except spareribs and thyme in a large saucepan. Bring to a boil, reduce heat and cook sauce at medium-low for 30 to 40 minutes or until thick. Stir occasionally, especially when sauce starts to thicken.
2. Cut ribs into serving pieces. Place in a large saucepan along with thyme. Cover with cold water. Bring to a boil. Reduce heat and cook, covered, for 45 minutes, or until ribs are tender. Drain.
3. Place ribs in a large flat dish. Pour half the sauce over ribs, reserving half for later use. Rub sauce into ribs. Marinate from 30 minutes to overnight, refrigerated.
4. To cook, remove ribs from sauce. Brush barbeque grill with oil. Cook ribs over medium-high heat until heated through and browned, about 15 minutes. Brush with sauce and turn several times during cooking. Alternatively, bake in 375°F oven for 30 minutes, brushing with sauce and turning during baking.