Spicy (Or Not) Pork Ribs

• 3 5/16 pounds pork ribs
• 1 onion small, roughly chopped
• 3 garlic cloves diced
• 2 red chili peppers diced, optional
• 1 tablespoon dried oregano
• 1 teaspoon cumin
• 2 1/8 cups ketchup
• 6 5/8 tablespoons brown sugar
• 1 3/8 cups beer dark
• salt
• fresh cilantro or parsley for garnish

1. Start the process 1 day ahead of time. Cut the ribs American style so there are 3 ribs on each section.
2. In a blender, blend together the onion, garlic, chili peppers (optional), dried oregano, cumin, ketchup, brown sugar, dark beer, and a pinch of salt.
3. In a large Dutch oven add the rib pieces and pour the blended mixture on top. Bring to a boil. Partially cover and simmer on low heat for 1 hour, stirring occasionally.
4. Taste the sauce and add salt or chili to taste.
5. Pour the ribs and the sauce into a dish that is not aluminum or metal and refrigerate overnight.
6. Preheat the oven to 200 degrees Celsius.
7. Line a baking pan with parchment paper.
8. Remove the ribs from their marinade and try to shake off as much of the marinade as possible. Lay the ribs out on the baking tray and bake about 20 minutes until golden.
9. Put the reserved marinade in a saucepan and simmer until reduced.
10. Garnish the ribs with fresh parsley or cilantro and serve the sauce on the side. Grilled potatoes and guacamole make a great accompaniment.

pork ribs, onion, garlic, red chili peppers, oregano, cumin, ketchup, brown sugar, beer dark, salt, fresh cilantro

Taken from www.yummly.com/recipe/Spicy-_or-not_-Pork-Ribs-626783 (may not work)