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
Instructions:
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.
