Paste form beef baste (minors, Better than Bouillon Brand)
Coarse black pepper
1/3 of a cup of red wine such as Merlot
Tina Cannon's European Blend Seasoning
Remove membrane and hard pieces of fat from ribs. Rub well with beef paste. Coat with coarse black pepper and season with a medium coat of my "Tina Cannon’s European Blend Seasoning".
Wrap with cling wrap and refrigerate 2 to 4 hours.
Heat grill to 275°, Place ribs bone side down and close the lid for one hour; no peeking ;)
At the one hour point: with a spray bottle, spray your ribs with a mixture of beef broth and red wine mixed 50-50; spray every 20 minutes for two hours.
Now you're ready to wrap your ribs in foil; add 1/4 of a cup of red wine and 1/4 of a cup of beef broth and sprinkle with some more European blend seasoning.
Wrap tightly and place back on the grill or in your oven for one and a half hours. Maintain your heat if grilling.
At this point unwrap ribs reserving the liquid in the foil. Place ribs back on grill. Add 2 TBL brown sugar and a splash of balsamic vinegar to the drippings and glaze ribs with a silicone brush while on the grill. Let them cook for about 10 minutes and serve.