2 cups tomato sauce
1/2 cup jalapeno jelly
1/2 cup dry red wine
1 tbsp. cider vinegar
2 tsp. chili powder
1 rack beef ribs, 4 to 5 pounds, cut into 3 to 4 sections.
2 tsp. kosher salt
1 tsp. ground black pepper
Sauce: Combine all 5 sauce ingredients in a medium saucepan. Bring mixture to a boil, stirring until jalapeño jelly dissolves. Remove 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 aluminium foil. Grill over indirect medium heat for 1 hour. Remove foil, grill meat an additional 45 - 60 minutes, turning occasionally. When done, remove ribs from sauce, cut ribs into individual servings. Serve with sauce on the side.
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