| 6 x - 14 12 cans beef broth | | 1 cup tomato paste | | 3/4 cup red wine vinegar | | 1/4 cup honey | | 1/4 cup hot pepper sauce (Tabasco) | | 4 lb baby back ribs, cut into 5 to 6 rib sections | | 1 1/2 tbl ground cumin | | 1 1/2 tbl chili powder | | 2 x - 18 ounce bottles of hickory smoke barbecue sauce | | 2 tbl red wine vinegar | | 2 tbl steak sauce | | 2 tbl mild flavored (light) molasses | | 5 x garlic cloves, minced |
| | Mix broth, tomato paste, 3/4 cup vinegar , honey and hot sauce in large pot. | | Bring to simmer. Add ribs, cover and simmer until tender, turning occasionally, about 1 hour. Transfer ribs to baking sheet and cool. Rub ribs with cumin and chili powder mixture. Cut between bones into individual ribs. (can be made 1 day ahead. Cover chill.) | | Prepare barbecue (medium heat). Mix barbecue sauce , red wine vinegar, steak sauce, molasses and garlic in medium bowl. Add ribs to sauce in batches. | | Grill just lightly charred, turning and basting often with more sauce, about 10 minutes. Can serve the extra sauce on the side. | | Best ever and easy barbecue chicken ! Marinate leg quarters in Italian dressing, sprinkle on a powdered chicken seasoning. Let marinate for about an hour. Barbecue for about an hour until done. Make sure you keep an eye on your barbeque, the Italian dressing does make it a little more flammable. |
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