Place the ribs in to a large baking dish. Mix all marinade ingredients and pour over the ribs. Marinate in the refrigerator overnight.
Preheat oven to 160°C.
Pour in the beer and cover tightly with baking paper and foil and cook for 1 1/2 hours or until tender. Once cooked, transfer ribs to a plate and pour the cooking liquid into a saucepan and reduce over a medium heat for 5-10 minutes or until thick and sticky sauce forms.
Increase the heat of the oven to 180°C. Generously baste the ribs with the sauce and cook in the oven for 20-30 minutes, turn and basting regularly.
For coleslaw, combine the lemon, mayonnaise, yoghurt and vinegar. Season with salt and pepper to taste. Add the onion, cabbage and carrot and toss to combine.
Warm the tortillas in a pan over a medium heat. Keep warm in a tea towel.
Cut ribs into portions and serve with slaw and tortillas.
