Demon Ribs

• 2 12 lbs beef, boneless ribs (country-style)
• 2 tablespoons hot sauce (Cholula)
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon dried ancho chile powder
• 12 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 2 tablespoons cumin seeds (ground into powder)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 14 cup dark brown sugar
• 12 large tomatoes (diced)
• 2 tablespoons stone ground mustard (Inglehoffer)
• 12 cup chicken broth

1. Cut the ribs in half and set aside.
2. Mix all of the other ingredients together in a bowl.
3. Marinate the meat in the other ingredients, turning to coat everything.
4. Refrigerate for a minimum of 2-4 hours (overnight is best).
5. Make a pouch out of aluminum foil and place the meat and its marinade inside.
6. Crimp it shut.
7. Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
8. Roast for 6 hours.
9. Remove, plate, and serve.
10. Native American fry bread, tortillas, or warm pita bread are good accompaniments for this dish.

beef, hot sauce, red pepper, chile powder, cayenne pepper, garlic, cumin seeds, salt, black pepper, brown sugar, tomatoes, stone ground mustard, chicken broth

Taken from www.food.com/recipe/demon-ribs-489311 (may not work)