Mark's Stove-Top Barbecue

Mark's Stove-Top Barbecue

Some night you may have a hankering for some ribs, but the weather is too lousy to head out and fire up the grill. This recipe will help solve that problem.

Ingredients:
Feeding yourself	Feeding a small army	(Notes)
¾ lb. ribs	4-5 lbs. ribs	Country-style ribs work best in this recipe. If you're using a rack of ribs, cut into pieces of 3-4 ribs each. This recipe works great for beef brisket, too. Brown the meat in a little olive oil over medium-high heat.
½ cup Mark's Vegetable Mix	3 cups Mark's Vegetable Mix	Mark's Vegetable Mix? Click the link and take a look at this awesome tip!
¾ cup red wine	2 cups red wine 1 cup water	My favorite red wine with which to cook is pinot noir.
½ cup barbecue sauce	3 cups barbecue sauce	Continue cooking on medium-high until the liquid begins to boil. Cover and let boil for fifteen minutes, stirring every five.

If you want to finish this dish more quickly, uncover and continue on medium-high until the sauce thickens. If taste is more important than time, reduce heat to low and simmer until the sauce is the desired consistency.

The red wine adds a nice fruitiness to the barbecue and the boil makes sure the meat is cooked all the way through. If you've an aversion to wine, use water and a teaspoon of vinegar for the single size, two tablespoons for the family size. Either the wine or the vinegar will work as a meat tenderizer as well.

Of course, season to taste as you go. If you like it spicy, add some hot sauce. If you like a sweeter barbecue sauce, add two tablespoons of brown sugar for the single size, ¾ cup for the family size.

Hosted by www.Geocities.ws