4 to 5 lb. boneless beef shoulder roast
1 c. white vinegar
5 c. tomato juice
1 c. brown sugar, packed
1 1/2 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. black pepper
1 tsp. ground cumin
1/2 tsp. red pepper
1/2 c. water
Liquid smoke

RANCHO BARBECUE SAUCE:

1 lg. onion, quartered
1 (4 oz.) can green chilies
2 c. finely diced celery
1 c. diced tomatoes
1 tsp. salt
1/4 c. water

Place beef in shallow pan. Combine vinegar, tomato juice, brown sugar, Worcestershire, 1 teaspoon salt, pepper, cumin, red pepper and 1/2 cup water.r Marinate in refrigerator 3 to 4 hours, turning occasionally to coat meat with marinade. Remove meat from marinade. Do not shake off liquid clinging to meat.

Place meat in Dutch oven. Do not add water. Cover tightly and bake at 325 degrees 4 to 5 hours. Add 1 or 2 drops of liquid smoke 1 hour before end of cooking time for smokey flavor.

Meanwhile, to make sauce, put onion and drained green chilies through meat grinder, using fine blade. Combine with celery, tomatoes, 1 teaspoon salt and 1/4 cup water, blending well. Chill.

Serve ribs with sauce. Makes 8 to 10 servings.