BABY BACK RIBS #2

NOTE: NEEDS TO MARINATE OVERNIGHT!

Rack of pork baby back ribs
2 cups white vinegar
1-1/2 cups brown sugar
1 cup red wine
1 cup chicken stock
2 Tbsp. tomato paste
2 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
1 small hot pepper, diced (or few drops hot sauce)
1 onion, diced
1 clove garlic, diced
Fresh ginger
Salt, pepper & herbs for seasoning
Few drops of Bourbon
Wood chips for smoking

Remove the membrane from the inside of the ribs and trim any fat. Boil the ribs as a
rack for at least an hour in a Dutch oven.

While ribs are boiling put vinegar, brown sugar & red wine in another Dutch oven and
boil until reduced by almost half. Add chicken stock and remaining ingredients and boil
for another 15 - 20 minutes. Drain water from ribs and cut into racks of 4 or individuals.
Place in baking dish and pour the sauce over ribs (you should have enough sauce to
cover them) and let stand over night.

The next day strain off sauce into a saucepan or small Dutch oven and boil hard until
sauce is reduced to a "sticky" consistency (it coats the back of a spoon). Place water-
soaked hardwood chips in the bottom of a Dutch oven and a trivet above. Place ribs on
foil trivet and baste well with sauce. Cook for about 45 minutes with 17 coals on top
and 8 on bottom for about 45 minutes. Baste ribs as they cook until they are well
glazed.

Courtesy of Camp Oven Cooking in Australia. Note: A few changes have been made
to "Americanize" the recipe.
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