Moist and tender, spicy beef ribs from the oven (for two).
I coated three sections of ribs in hot sauce and a heavy coating of turbinado sugar and let them sit, refrigerated, overnight.
I use this wheat-free brand all the time.
The next morning, I preheated the oven to 250f, and placed the ribs in a 2-quart pot, uncovered, for three hours.As you can see, at 3 hours a crust has formed. I added 1/2 a beer (Sam Adams lager), put the cover on, and let it be for seven more hours.
(Here's a closer look at that spicy crust.)
The only hard part about this recipe was waiting ten hours for it to be done. I pulled the meat and served it over wheatless noodles with the broth.
(Here's a closer look at that spicy crust.)
The only hard part about this recipe was waiting ten hours for it to be done. I pulled the meat and served it over wheatless noodles with the broth. 
