Combine dry cure ingredients and rub into the beef ribs.
Place ribs in a container covered with cure and refrigerate for 24 hours.
Boil stout and pour over dates and pickled onions in a bowl.
Cover the date mixture and let cool at room temperature.
Whisk together the remaining BBQ glaze ingredients in a separate bowl.
Blend the cooled date mixture until smooth and stir into the glaze.
Preheat the oven to 130°C.
Wash the cure off the ribs and place them in a large casserole pan.
Pour the glaze over the ribs and cover with a lid.
Cook in the oven for 5-6 hours until the beef is very tender.
Remove from oven and let cool at room temperature.
Chill the pan in the fridge overnight and remove the set fat from the top.
Reheat the covered pan on a low barbecue for 2-3 hours.
Remove the lid and reduce the glaze, basting the ribs every 10 minutes before serving.