In a bowl, combine onion, jalapeno peppers, and garlic. Spread mixture in
a roasting pan.
Using a sharp knife, score the membrane on the backside of the ribs in a
diamond pattern. Rub with Bone Dust BBQ Spice, pressing seasoning into meat.
Lay ribs meat side down on top of onion mixture. Lay three or four lime slices
on the back of each rib. Pour in beer. Cover tightly with lid or foil.
Braise ribs for 2 to 2 1/2 hours or until tender.
Let cool slightly. Remove ribs from pan and set aside.
Pour onion-beer mixture into a large saucepan and bring to a boil. Reduce
liquid by half, stirring occasionally. Add BBQ sauce. Return to boil, then remove
from heat. In a blender or food processor, puree sauce until smooth.
Meanwhile, preheat grill to medium-high.
Grill ribs for 6 to 8 minutes per side, basting with sauce.
Cut between every third rib and serve.
Bone Dust BBQ Spice: Mix together paprika, chili powder, salt, coriander,
garlic powder, sugar, curry powder, dry mustard, black pepper, basil, thyme,
cumin, any cayenne.
Store in an airtight container in a cool, dry place away from heat and light.
Serves 4 to 6 | Yields 2 1/2 cups Bone Dust BBQ Spice
Source: Chef Ted Reader - from his new book Hot and Sticky BBQ