Finely chop the white onion and garlic cloves.

Combine onion, garlic, Guinness stout, honey, brown sugar, molasses, mixed peppercorn, coriander seed, fennel seed, kosher salt, chili flakes, fresh squeezed orange juice, and orange zest in a blender.

Blend the ingredients until smooth, reserving some of the mixture for glaze.

Soak the baby back rib racks in the blended mixture overnight.

Smoke the ribs in applewood at a low temperature (approximately 120 degrees) for about 2.5 hours.

Remove ribs from heat and let rest for about 20 minutes before slicing into individual ribs.

Reduce the reserved mixture with additional molasses, Guinness, orange zest, and honey to taste.

Crank up the heat on the BBQ grill.

Slather the ribs with the reduced glaze.

Cook the ribs until browned and beautifully glazed.