Demon Ribs

Name: Demon Ribs
Ingredients: 2 12 lbs beef, boneless ribs (country-style); 2 tablespoons hot sauce (Cholula); 1 tablespoon crushed red pepper flakes; 1 tablespoon dried ancho chile powder; 12 tablespoon cayenne pepper; 1 tablespoon garlic powder; 2 tablespoons cumin seeds (ground into powder); 1 teaspoon salt; 1 teaspoon black pepper; 14 cup dark brown sugar; 12 large tomatoes (diced); 2 tablespoons stone ground mustard (Inglehoffer); 12 cup chicken broth

13 ingredients

10 steps

Ingredients

2 12 lbs beef, boneless ribs (country-style)
2 tablespoons hot sauce (Cholula)
1 tablespoon crushed red pepper flakes
1 tablespoon dried ancho chile powder
12 tablespoon cayenne pepper
1 tablespoon garlic powder
2 tablespoons cumin seeds (ground into powder)
1 teaspoon salt
1 teaspoon black pepper
14 cup dark brown sugar
12 large tomatoes (diced)
2 tablespoons stone ground mustard (Inglehoffer)
12 cup chicken broth

Directions

1

Cut the ribs in half and set aside.
2

Mix all of the other ingredients together in a bowl.
3

Marinate the meat in the other ingredients, turning to coat everything.
4

Refrigerate for a minimum of 2-4 hours (overnight is best).
5

Make a pouch out of aluminum foil and place the meat and its marinade inside.
6

Crimp it shut.
7

Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
8

Roast for 6 hours.
9

Remove, plate, and serve.
10

Native American fry bread, tortillas, or warm pita bread are good accompaniments for this dish.