Ingredients:

(additional cooking notes/considerations at the end of recipie)

For marinade:

Guiness beer

(optional) red wine vinegar

Sea salt

Cheyanne pepper/slap ya mamma

To pickle/carmelize

Jalapeno

Vadalia onion

Lime

Oil, olive or avocado

For simple sugar/sauce:

Water

Brown sugar

Butter

Cinnamon

Optional

Hickory wood for the bbq

Tools

Small pot for simple sugar

Brush for applying simple sugar

Sharp knife

Tongs
Directions:

Marinade

tenderize ribs a little over the top using either a tenderize or make a hash mark pattern using a knife

Acquire pan

Stick in ribs

Pour the beer over top, enough so roughly half submerged

Rub some salt over the top so there's a small layer, careful not to get salt in the beer(destroys carbon,
killing some of the softening effects)

Then over that rub in some cheyanne pepper powder

Let that sit in a fridge atleast 24 hours, you should see some color change over time

Optional-

Before the beer application, have the ribs sit in a pan of red vinegar overnight to get it to open more

Also optional-

Put it in the oven at roughly 200-250 degrees for a few hours to accelerate marinade, i'm unsure of the
timing, but the firm tofu test took about 3 hours (and tofu isn't nearly as dense). Have to be carefull not
to dry it out using this method

Simple sugar

Water + brown sugar + butter and a touch of cinnamon in a small pot.

It's better to err on the side of too much water, it will evaporate

Cook at a sub boil temperature, water will evaporate off and both the flavor and texture/grain structure
will change over time

Once changed it can be set aside and warmed for use when needed

Onion/jalapeno garnish

Cut off top and bottom of onion

Cut diameter of onion from top to bottom, result should leave 2 "c" shapes (instead of circles)
Cut these two sections into slivers of c's (sharper knife = smaller cut") then cut those c's in half

Fry and dry those out in a pan of olive oil/avacado oil, they should turn brown with some char/black tips

Cut jalapeos into circle slices as thin as possible, soak in squeezed lime juice, then cook the same as the
onion

Thiis can be set aside indefinitely until ready

BBQ portion

Light up hickory, let it burn a little white, toss on marinated ribs

Letit dry a little bit, then brush on simple sugar as needed, cycling until cooked

Occasionally apply a little cheyanne pepper

When near done, toss on garnish, drizzle on a little more sugar, then take a butane torch and scorch it a
little/flambe