Combine the water, beer, brown sugar, salt and lemon juice in large mixing bowl. Stir until the salt and sugar dissolve. Pour the mixture into a plastic bag. Add the ribs and seal the bag, removing as much air as possible. Refrigerate overnight, turning occasionally.
Combine the brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend. Remove the ribs from the refrigerator and the brine. Pat dry with a paper towel. Brush the ribs with mustard to coat evenly. Sprinkle the brown sugar mixture over the ribs and let stand at room temperature.
1) Pour the cherry cola into the cooking pot over medium-high heat. Cook until the cola is reduced to 1 1/2 cups, about 45 minutes.
2) Add the jam, mustard, soy sauce, vinegar and hot chilli sauce into the cooking pot and stir to combine. Reduce the heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Pour the mixture into a bowl and take to the griddle for glazing.
1) Preheat the barbecue griddle. If using a charcoal griddle, light the briquettes in the chimney. If using a three-burner gas griddle, light two burners on opposite ends and leave the middle burner off. If using a two-burner gas griddle, light only one burner. Take a disposable pan and place it over the unlit burner. If using the charcoal griddle place half on each side of the pan. The pan will be used to collect any excess.
2) Place the ribs on a rack over an aluminium pan, meat side up. Cover the griddle and cook until the ribs are tender and the meat pulls away from bone by 1/2 cm, turning and rotating the ribs every half hour. Before rotating, brush the glaze generously on each side. Allow to cook for 1 1/2 hours.