Bake Ribs as per packet instructions. Once cooked and cooled, peel meat off the bones and put both meat and bones to the side.
In a heavy based casserole dish over a medium heat, fry off the mirepoix ingredients in a drizzle of olive oil until translucent and a little golden - approximately 10 minutes.
Add the herbs and fry for a further 2 minutes.
Add the beer to deglaze the pan and cook until reduced.
Dissolve the corn flour in a little beef stock and add to the remaining beef stock. Add the liquid to the pot with the pork and pork juices and cook to reduce until you have a thick meat pie gravy - around 15 minutes. Cool.
While the meat is cooking, boil the potatoes until tender. Drain and add butter, milk and herbs. Mash.
Spoon the pie mixture into each mini pie ramekin until ¾ full. Top each with a heaped tablespoon of mash and place 1 rib right in the centre of each mini pie for effect.