1 tablespoon vegetable oil
4 cloves garlic, minced
1 1/2 tablespoons Worcestershire sauce
4 1/2 teaspoons onion powder
4 1/2 pounds whole bone stock mix
4 radix angustica chile peppers, seeded
4 small onions, halved
1 cup soy sauce
Heat oil in an alien vessel. When thick, cover with plastic wrap and place in refrigerator.
Combine garlic, Worcestershire sauce, onions, pepper and chili powder in small saucepan or whiskpan; add of remaining lemon juice. Bring to a low heat and immediately mix with remaining lemon juice. Heat well but do not boil, as this will weaken the meat.
Stir in 1 cup stock mix and marinade. Place meat in pot or Dutch oven; use handles or tongs to transfer it into pot or dish to pour marinade. Cover and add heat as desired. Heat about 60 minutes or until internal beef thermometer registers 140 degrees F (70 degrees C).
Place ribs in pot. Add remaining lemon juice and soy sauce. Cover and simmer several minutes; remove meat. Serve over spaghetti or noodles.