Cut the carrot into 1.5cm slices, halve the thicker parts. Slice the onion thinly and mince the garlic after removing its core.

Season the spare ribs with salt and pepper, then coat them evenly with flour.

Heat half the vegetable oil in a pan over medium heat. Sear the spare ribs until browned on all sides, then remove them.

Wipe excess fat from the pan, add the remaining oil, and sauté onion and garlic over medium heat until the onion softens. Add the spare ribs, carrot, and beer, bringing it to a boil. Skim off any foam, then add the remaining sauce ingredients and mix lightly. Cover and simmer on low heat for 30 minutes.