1/4 cup chili powder

2 Tablespoons smoked paprika

1 Tablespoon coriander

1 teaspoon cardamom

1 teaspoon salt

1 teaspoon peppper

4 pounds pork ribs

1 cup light beer

1 cup lime juice

1 cup honey

2 cloves garlic, chopped

1 jalapeno, chopped (optional)

Combine spices, through pepper, and rub into ribs. Place in a large baking dish, cover, and allow to marinate overnight.

Heat oven to 250 degrees. Pour beer into bottom of baking dish and recover with foil. Bake ribs in oven for 2 hours, until very tender. Meanwhile, combine lime juice, honey, garlic, and jalapeno in a saucepan and cook at low heat until glaze is reduced by half. Be careful not to heat too high, or the glaze will make a giant mess all over your stove.

Everything can be made ahead until this point. If cooked ribs have been refrigerated, bring to room temperature before proceeding

About a half hour before dinner, heat the grill to medium high. Brush glaze on both sides of ribs and place on grill. Cook covered for 5 minutes, reapply glaze and turn. Reapply glaze to the other side. Cook another 5 minutes, repeat until the ribs have been cooking for approximately 20 minutes and all of the glaze is used. The ribs should have a dark crust on the outside but not be burned. Since the ribs are cooked through before being placed on the grill, you are just working on getting a good crust on the outside. Do not overcook.