12 to 14 country style ribs
15 cloves garlic, peeled and crushed
15 shallots, peeled and chopped finely
2 each carrots, celery stalks, leeks, thinly sliced
4 green apples, peeled, cored and cut in eighths
1 c. brandy
6 c. apple cider
6 c. chicken stock
2 bay leaves
2 tsp. thyme
2 tsp. salt
2 tsp. pepper

In large, heavy Dutch oven, brown ribs in their own fat for about 3 minutes, turning constantly. Remove ribs to hot dish and pour off almost all grease. Saute carrots, celery, leeks, garlic, shallots and apples until golden. Return ribs to pot. Pour brandy over and ignite. Let burn completely, about 2 minutes. Add cider, chicken stock and seasonings. Cover, bring to boil, reduce heat and simmer one hour.

Remove ribs and boil liquid until reduced by half. Strain out solids through fine sieve. Serve sauce with ribs.