Cooking the spareribs:
Put the meat in a pot and pour beer over it until it's covered.
Put the lid on and boil for about 2 hours.
Drain the liquid and transfer the meat to a plate. Let it cool slightly (until you can touch it without burning your fingers).
Marinade:
Mix teriyaki sauce, the two types of soy sauce, vinegar, and sugar to create a marinade. Rub the meat with the marinade, and marinate for a couple of hours (or overnight if you have time).
Preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit)
Place your spareribs in an ovenproof dish and cover with aluminum foil. Save the excess marinade. Roast your spareribs in the hot oven for 2-2½ hours until the meat is tender. Strain the excess marinade and boil it down until it reaches a syrup-like consistency. Brush the meat with the marinade a couple of times during the last part of the roasting.
Serve the Asian spareribs with classic barbecue sides like coleslaw, grilled corn, etc.
