Marinate: Place ribs in pan or bowl and cover with beer. It is important to cover the ribs so the marinade soaks in everywhere. If you need more beer then use it and if you have leftover beer then I suggest drinking it before it goes flat. Then let this marinate overnight at least in the refrigerator. **Note- You may reuse this marinade one more time, but then you must discard it.

Chefchile's Creole Spice Blend: Combine ingredients in a bowl and mix thoroughly. Store in an airtight container in a cool dark place, possibly the refrigerator.

dredge: Combine the flour and the spice blend in a bowl. Dredge the ribs in the seasoned flour covering the rib on all sides and the ends with the mix. Heat the Bacon fat and vegetable oil being very careful not to heat the oil to the smoking point. Now brown the ribs on all sides very quickly. Don' t burn the ribs. Remove the ribs from the oil and drain excess grease. Dip the ribs into the Bbq Sauce to cover the entire rib and place in a roasting pan or other suitable baking dish with the bone side down. Pour any remaining Bbq sauce over the ribs. Now cover the ribs with plastic wrap making certain that the seal is tight, and finish by covering the ribs with foil again making certain that the seal is tight.

Place the covered pan in the 300° F preheated oven for 3 hours. Remove from the oven and check the meat. It should be very tender and falling off the bone. At this point you may eat the ribs as they are or finish them on the grill with some more Bbq Sauce. I like to serve them on a bed of deep fried onions with some seasoned rice on the side.