tseliot's Rib Recipe (for Grilling or Baking!)

Severe Papal warning: this is not invalid food! It is, however, great comfort food, for summer when grilled and for winter when baked.

Take 3 or so lbs. bone-in or boneless country-style ribs; trim off as much visible fat as possible.

Simmer the ribs in the following mixture for 45 min-1 hr. or until tender:

• 2 qu. beef stock (I actually usually use water and bouillion, but you could use just water, even)
• 1/2 c. red wine vinegar
• ~1 TB ea. paprika, cayenne, cumin, garlic powder, gr.ginger, and salt, or to taste
• 3 TB tabasco
• 1 small can of tomato paste (6 oz?)
• 1/4 c. honey

Remove from stock and marinate in a sauce mixed together from the following:

• 1/2 c. chili sauce
• 1/2 c. ketchup (hee)
• 1/4 c. steak sauce
• 1 TB worcestershire sauce
• 1 TB garlic powder
• 2 TB dry mustard
• 1 TB tabasco
• 1 TB molasses
• 1 TB jarred salsa
• 1 TB red wine vinegar
• (or all to taste)

I sometimes add a TB of commercial barbecue sauce to give it that faint smoky flavor -- but only a TB since it can easily overwhelm the nice fresh homemade sauce.

Either broil for 8 min. per side, rebasting with the sauce when you turn them, or bake for 45 min. - 1 hour with the sauce poured over them.