7 to 8 cups Belgian ale (or your preferred beer)
5 ounces large black olives, such as Cerignola
5 cloves garlic, cut into 3 pieces each
3 sprigs fresh rosemary, leaves picked
1 red onion, cut into thin wedges
Salt and freshly cracked pepper
12 assorted sausages, such as Italian, Irish banger and andouille
1 1/2 racks pork spare ribs, ribs separated
Salt and freshly cracked pepper
To save time, ask your butcher to separate the ribs for you.
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