Preheat oven to 325°

Rub the ribs on both sides with S&P and thyme.

In a large roasting pot, add 1/2C water, the chilies and smashed ginger. Put the seasoned ribs in the pot and cover tightly. Bake in oven for 2 1/2 - 3 hours.

For the hop: In a food processor, combine the serrano chile, onion, sliced ginger and salt until smooth. Melt the butter in a large saute pan and add the onion mixture. Cook until caramelized. Now add the beer, molasses, brown sugar and maple syrup. Cook on simmer for 10 minutes until thickened. Add the cilantro, lime zest and juice.

Raise the oven temperature to 450°. Brush the 'hop sauce' all over the ribs every 2 minutes until you have used it all; about 10 minutes. There should be a nice dark glaze on them.

Serve with egg noodle pasta or rice. I also added sautéed mushrooms, red pepper strips and asparagus.