Frankenstein ribs!

Ingredients

• 3 – 5 libsra beef back ribs (the bigger and uglier the better)
• kosher salt
• fresh ground black pepper
• 4 tablespoons vegetable oil
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/4 cup agave nectar
• juice of 2 oranges
• zest of 1 orange
• 2 bottles dark beer
• 1 dissolved beef bullion cube or 1 tablespoon beef base
• 1/4 cup red wine vinegar
• 1/4 cup soy sauce
• 2 habanero, cut into quarters and seeded
• 1 onion, chopped
• 1 head garlic, cloves peeled and crushed

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Preparation

• Season the ribs liberally with the salt and pepper. Heat the oil in a large pot or skillet over medium high heat. Working in small batches, brown the ribs until they have a nice sear to them. Remove from heat and drain on paper towels.
• Preheat oven to 325°F. Arrange the ribs in large roasting pan with a rack. Mix the allspice, cloves, cinnamon and nutmeg in a small dish. Sprinkle this mixture over the ribs.
• Next drizzle the agave nectar equally over the ribs to coat the tops. In a medium sized bowl, mix the remaining ingredients and pour this mixture into the bottom of the roasting pan being careful to not pour directly over the ribs.
• Cover the pan with foil tightly and cook for 1 1/2 hours or until the rib meat is falling off the bone. Baste the ribs with the pan sauce mixture during the final 30 minutes.
• To serve, plate the ribs and pour a bit of the pan sauce over them, including the onions and garlic pieces, but avoiding any of the habanero.