3 pounds boneless pork ribs
2-3 teaspoons Fuller's Paravangna Blend
Salt and pepper to taste

Prepare the barbeque and when the coals are hot spread them to the sides of the cooker, in a circle; then place a pie tin or some disposable type of pan in the middle to catch the drips.  Or if using a gas BBQ set it to medium or medium low.

Sprinkle salt and pepper on both sides of the ribs and then rub one side of the ribs with the Paravangna Blend and put them on the BBQ to cook for approximately 10 minutes on each side. BBQ them slowly and turn them after the first 10 minutes. Remove them from fire- they should not be done yet (about 135 degrees F).

Add to a heavy skillet:
½ cup organic ketchup
¼ cup soy sauce
¼ hot chili sauce (Chinese Style or your favorite)
2 tablespoons brown sugar
½ cup red wine
Heat the skillet to medium heat, stir to mix then immediately add the BBQ ribs, turning them to cover all sides with the sauce. Cook for another 10 minutes, stirring occasionally, until the pork reaches a safe temperature of 160 degrees F and the sauce has thicken slightly.