by Justin Wilson (the Cajun chef)
6 lbs beef ribs
2 cups dry white wine
2 cups BBQ sauce
1 tbsp dry mint
Cayenne pepper
Salt
2 tbsp flour
1 large oven bag
Preheat oven to 325°F.
Flour the inside of an oven bag and place on a baking sheet.
Sprinkle the ribs with the salt and pepper and place in the oven bag in a single layer. Sprinkle the mint leaves over the ribs. Mix the white wine and BBQ sauce and pour into the bag but not over the ribs.
Tie up the bag and poke about 20 holes in the bag with an ice pick (to let steam escape).
Cook for about 1½ hours for medium.
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| Justin Wilson |
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