Preheat oven to 325 degrees Fahrenheit.
Remove membrane from back of all ribs.
Add the dark ale, onion and smashed garlic cloves to a large casserole dish (metal preferably, but glass will work too).
Add ribs to the ale mixture. Cover casserole dish tightly with aluminum foil and place in oven.
Bake ribs for 3 hours or until they are tender and start to easily come apart when lightly pulled.
While ribs are cooking, combine molasses, grape preserves, balsamic vinegar, honey, dry mustard, minced garlic, hot sauce and lime juice in a medium-sized saucepan.
Bring glaze to a boil and let boil for 5 minutes. Remove from heat and set aside until ribs are finished cooking.
When ribs are finished cooking, remove from braising liquid and place on a baking sheet (or two, depending on how many you need to fit your ribs).
Preheat the broiler.
Brush the glaze mixture entirely over ribs.
Place ribs under the broiler and broil for 2 to 3 minutes, until glaze is hot and slightly charred in some areas.