3 lb. country ribs (beef ribs)
1 (14 oz.) can chicken broth
1 c. red wine
1 c. dark barbecue sauce, I use Bullseye
2 tbsp. soy sauce
2 tbsp. Gravy Master
1 tsp. onion powder
1 tsp. garlic powder
Good shake of pepper

In a large chicken fryer with cover, or a soup pot, layer ribs and add chicken broth, bringing to a boil. Add rest of ingredients except Gravy Master, mix and lower heat to simmer, cover and cook 1 hour. Mix in Gravy Master, cook 1 hour more. Remove ribs from pan and chill sauce a few hours in order to remove fat from top.

At barbecue time, reheat in foil or grill or microwave. The sauce is delicious on mashed potatoes, grilled potatoes, rice or used as a bread dip. Recipe can be doubled, use a large pot.

Serves 4-6.