Texas Beef Ribs in Tomato-Jalapeño Sauce

 

 

2 cups tomato sauce

1/2 cup  jalapeño jelly.

1/2 cup dry red wine

 

1 tbsp. cider vinegar

2 tsp. chili powder

1 rack beef ribs, 4 - 5 lb., cut into 3 - 4 sections.

2 tsp. salt

1 tsp. black pepper

    Sauce:  Combine first 5 sauce ingredientsin a medium saucepan.  Bring mixture to a boil, stirring until jalapeño jelly dissolves.  Remove the pan from heat.  Let ribs stand at room temperature 20 - 30 minutes before grilling.  Season ribs with salt and pepper on both sides.  Sear over direct medium heat 10 minutes.  Place ribs, meaty side down, in deep baking dish.  Bring sauce to a boil and cover ribs.  Cover dish securely with aluminum foil.  Grill over indirect medium heat 1 hour.  Remove foil, grill meat an additional 45 - 60 minutes, turning occasionally.  When done, remove ribs from sauce and cut into individual servings.  Serve with sauce on the side.