Recipe by David J Rust
Blazing hot and reminiscent of the fires of Hell, this devilish delight is one of my favorite, slow-cooked dishes to serve to guests on Hallowe'en night.
- 2127.34 g beef, boneless ribs (country-style)
- 55.46 ml hot sauce (Cholula)
- 27.80 ml crushed red pepper flakes
- 27.80 ml dried ancho chile powder
- 13.90 ml cayenne pepper
- 27.80 ml garlic powder
- 55.46 ml cumin seeds (ground into powder)
- 9.26 ml salt
- 9.26 ml black pepper
- 111.19 ml dark brown sugar
- 1 large tomatoes (diced)
- 55.46 ml stone ground mustard (Inglehoffer)
- 222.39 ml chicken broth
Directions See How It's Made
- Cut the ribs in half and set aside.
- Mix all of the other ingredients together in a bowl.
- Marinate the meat in the other ingredients, turning to coat everything. Refrigerate for a minimum of 2-4 hours (overnight is best).
- Make a pouch out of aluminum foil and place the meat and its marinade inside. Crimp it shut.
- Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
- Roast for 6 hours.
- Remove, plate, and serve. Native American fry bread, tortillas, or warm pita bread are good accompaniments for this dish.