Texas Beef Ribs in Tomato Jalapeıo Sauce

[Tombstone]

Sear: Medium

Cook: Indirect/Medium



Sauce

2 cups tomato sauce

1/2 cup dry red wine

1/2 cup jalapeño jelly

1 tablespoon cider vinegar

2 teaspoons prepared chili powder





1 rack beef ribs, 4 to 5 pounds, cut into 3 or 4 sections to fit inside the pan

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper





To make the sauce: In a small saucepan, combine the sauce ingredients and bring to a boil, stirring until the jelly dissolves. Remove the pan from the heat.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season the ribs on both sides with the salt and pepper. Sear the ribs over Direct Medium heat until nicely browned, 8 to 10 minutes, turning occasionally (watch for flare-ups). Place the ribs, meaty side down, in a non-reactive (not aluminum or cast-iron) deep 10x13-inch baking dish. Bring the sauce back to a boil and pour over the ribs. Cover the baking dish tightly with aluminum foil. Grill over Indirect Medium heat for 1 hour. Remove the foil and continue grilling until the meat has pulled away easily from the bone, 45 to 60 minutes, turning the ribs occasionally. Remove the ribs from the sauce. Cut into individual ribs. Serve warm with some sauce drizzled over the top.

Makes 4 servings

[Paula]

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