Tenth Anniversary Ribs
|Beef ribs/Pork ribs||4 Pound|
|Garlic||8 Clove (40 gm), minced|
|Tomato sauce||24 Ounce (Three 8 Ounce Cans)|
|Onions||1 Small, minced|
|Red wine||2 Cup (32 tbs)|
|Canned green chilies||4 Ounce, diced (1 Can)|
|Maple syrup||5 Tablespoon|
|Soy sauce||3 Tablespoon|
|Red wine vinegar||3 Tablespoon|
|Prepared mustard||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Celery seed||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Smoke salt||1⁄4 Teaspoon|
1) Preheat the oven to 350 degrees.
2) In a large enamel kettle, mix together garlic, tomato sauce, onions, red wine, geen chillies, maple syrup, soy sauce, red wine vinegar, mustard, worcestershire sauce, celery seds, pepper, cayenne and smoke salt.
3) Allow the sauce to come to a boil before turning down the heat, cooling uncovered for about 60 minutes.
4) In a deep pot covered with water, put the ribs in and let boil on low heat for about 60 minutes till they become tender.
5) Once the ribs are done, transfer them to a shallow baking pan.
6) Pour the prepared sauce over the ribs.
7) Bake for 30 minutes, turning over and basting the ribs intermittently.
8) Serve the Tenth Anniversary Ribs hot.