Trim fat from beef ribsMix fresh herbs and vegetables in a medium-size mixing bowl.Pour blackberry wine into the mixing bowl to create liquid base.Dip each rib individually, saturating and massaging both sides with the marinade/herbal rub. Place marinaded ribs into a medium-size container with cover, tightly seal and refrigerate for 8 hours. Remove ribs from refrigerator and allow to become room temperature.Preheat oven to 275° F.Place ribs into a shallow roaster. Add six (6) cups of water.Cover the roaster and place into oven and allow to cook for a minimum of 2 hours or until desired tenderness.Turn off oven and allow ribs to warm down. Pour off excess juices into a medium-size frying pan, skim visible fat off top and cook for 10 minutes over medium flame (optional — add recipes’ herbs and vegetables to desired taste). This will create your Au Jus (gravy).Place ribs back into oven with a tight cover.Allow Au Jus to simmer for 15 minutes.Remove Au Jus from stove and place into bouillon or spirit dish.Remove Ribs from oven.Place onto platter and pour desired amount of Au Jus and garnishing.
Place ribs and sides onto plate and garnish — side recipes can be provided upon request (collard greens and yams).