Garifuna Nuguya is a Timely Track by The World's Youngest Parandero Clayton Williams from a Small Garifuna Village on the Coast of Belize. Paranda Music a Genre of Music that has given world recognition to the story of a struggling culture.
This songstress has unmatched energy both on and off stage, and her smart lyrics capture an enthusiastic audience. In costume or plainclothes, Ernestine's dynamic performances strike a chord, and it is easy to see why she’s considered Belize’s Queen of Soca.
Di X Band is a Punta Rock band that originated in Dangriga, “the culture capital of Belize”. It consists of six dedicated musicians who came together to create the most popular and creative Punta Rock band in Belize.
Combine pepper, seasoned salt, all purpose seasoning, onion powder, garlic powder, parsley and mojo liquid seasoning. Coat ribs with combined spices. Dissolve red recado in Worcestershire sauce and add Belikin Sorrel Stout to help dissolve. Pour over ribs in a large bowl making sure it is completely covered. Transfer ribs into a resealable plastic bag along with the remaining liquid seasoning. Refrigerate overnight.
Preheat oven to 325°F. Place ribs in baking pan and cover with remaining marinade. Cover with foil and bake for 2 1/2 hours. Preheat grill. Cut an onion in half and use it to lubricate the surface of the grill. Place precooked ribs on the grill and cook until both sides are brown.
If the pork ribs are not precooked, it will require 90 minutes on the grill or until internal temperature reaches 160°F. Meat should be cooked slowly and monitored continually as fat will tend to cause flames. Turn meat regularly. Do not allow any side to cook continuously for more than 5 minutes.
Once meat is done, brush with barbecue sauce and allow meat to rest to just above room temperature before serving.