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Description:
Delicious beefy ribs with rich gravy

Ingredients:
20 lbs beef ribs, cut into 3" pieces
Seasoned flour (with salt and pepper and a little cayenne)
Cooking Oil
1/2 cup chopped garlic
4 carrots, hopped into 3/4" pieces
1 stalk celery, chopped into 3/4" pieces

Sauce
1 bottle (750 ml) Cabernet or Shiraz
4 cups smoky barbeque sauce
1 1/2 cups commercial salsa
3 cups chicken stock
10 dashes of Tobasco
1/2 cup honey
1 teaspoon salt
1/2 teaspoon ground pepper

Directions:
Preheat convection oven to 375 degrees.

Coat ribs with seasoned flour and place in well oiled hotel or foil pans. Place pans in oven until ribs are well-browned and sizzling. Remove from heat.

Pour wine into pan, then add garlic, carrots and celery and return to convection. Vegetables will bob to the surface and start to brown, while the wine reduces. Remove and let cool slightly.

To make rib sauce, combine chicken stock, barbecue sauce, salsa, Tobasco, honey, salt and pepper. Mixture should be thick. Add this mixture to the wine mixture in the hotel pan. Distribute sauce evenly among the hotel pans with the ribs.

Cover the pans tightly with parchment and then foil. Place in pre-heated oven and cook for 3 hours. Loosen foil and braise the ribs. Cook an additional 1/2 hour with the foil removed to thicken sauce. Braise ribs as needed to prevent the ribs from burning.

Remove pans, cool, remove fat. Recover tightly with parchment and foil for service or refrigerate overnight for greate

Recipe Provided By:
Wake Robin Inn
Lakeville, CT

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Lakeville Bed and Breakfast Inns