1.   And at The Rooster in San Francisco, which serves an eclectic mix of food, the ribs are marinated, baked and then grilled.

2.   For the best-tasting, juicy results, Carpenter and Sandison suggest marinating the ribs in the fridge eight hours.

3.   He marinates the ribs overnight in a mix of carrots, celery, onions, garlic, herbs and a hefty red wine, like Cahors or Madiran.

4.   Marinating the ribs in dark beer helps to tenderize and add flavor to the meat.

5.   The ribs are first marinated overnight in Guinness stout before being baked in the marinade.