Tongs for ribs
2 - 3 lbs of prime beef ribs
4 cans of bud light with lime
2 Scotch Bonnet peppers
1/2 Cup of minced Garlic
2 large onions
1 Tblspn olive oil
Pinch of salt
Pinch of pepper
Pinch of powdered garlic
Pinch of paprika
Pinch of brown sugar
1/3 cup of spicy brown mustard
3/4 cup of honey, agave and/or molasses
1/2 cup of beer
2 large bananas
Wash ribs and pat dry and place in stock pot
Add garlic, onion, cans of beer, peppers, salt and squeeze in the lime
Place on burner and simmer on medium until meat turns grayish
Remove meat, set peppers and onion aside.
Coat bottom of roasting pan with olive oil. Slice second onion and cover bottom of pan.
Lay meat on onions.
Mix rub together and sprinkle on meat, rubbing in with fingers or a spoon.
Cover pan with foil and place in oven, preheated to 300 degrees (F) allow to roast for approximately 3/12 hours, until meat is cooked and tender but not dried out.
Mix ingredients for glaze and add saved onion and hot pepper.
Remove meat from oven, coat with glaze and return to roasting pan
Return roasting pan to oven with foil loosely placed on the top and cook for another 30 - 45 minutes
Serve with beans, cole slaw and jasmine rice pilaf.