SLICE limes in half; RUB on front and back of each slab of ribs
In a small bowl, MIX paprika and onion/garlic salt; SPRINKLE on ribs; RUB in with fingers.
REFRIGERATE for one to four hours.
GRILL ribs over medium heat until thoroughly cooked, brown and crisp, about 60 minutes.
In the meantime, SOAK peppers in warm water for 30 minutes; DRAIN; CHOP finely.
In small saucepan, COMBINE peppers, beer, hoisin, honey, vinegar and mustard; COOK, STIRRING, over low heat until hot.
BRUSH ribs with sauce just before serving.
1. May substitute pork loin ribs with equal success. 2. May use dried chipotles (soak before chopping) or canned chipotles in adabo sauce
Per Serving (excluding unknown items): 1585 Calories; 124g Fat (70.8% calories from fat); 77g Protein; 38g Carbohydrate; 2g Dietary Fiber; 323mg Cholesterol; 1259mg Sodium. Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 2 Other Carbohydrates.