Demon Ribs

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.

• Ready In: 10 hrs
• Serves: 16
• Yields: 16 appetizers

Ingredients

• 2 1⁄2 lbs beef, boneless ribs (country-style)
• 2  tablespoons  hot sauce (Cholula)
• 1  tablespoon crushed red pepper flakes
• 1  tablespoon dried ancho chile powder
• 1⁄2 tablespoon cayenne pepper
• 1  tablespoon garlic powder
• 2  tablespoons cumin seeds (ground into powder)
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1⁄4 cup dark brown sugar
• 1⁄2 large tomatoes (diced)
• 2  tablespoons stone ground mustard (Inglehoffer)
• 1⁄2 cup chicken broth

Directions

1. Cut the ribs in half and set aside.
2. Mix all of the other ingredients together in a bowl.
3. Marinate the meat in the other ingredients, turning to coat everything. Refrigerate for a minimum of 2-4 hours (overnight is best).
4. Make a pouch out of aluminum foil and place the meat and its marinade inside. Crimp it shut.
5. Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
6. Roast for 6 hours.
7. Remove, plate, and serve. Native American fry bread, tortillas, or warm pita bread are good accompaniments for this dish.