Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable oil
1 Garlic seperated into cloves
1 md Onion; minced
2 12 oz tomato paste
36 oz Water
1 1/2 c Brown sugar, packed
1 Juice of orange
1/2 c Apple cider vinegar
3 tb Light soy sauce
2 tb Liquid barbecue smoke®
2 tb Cayenne
1 tb Black pepper
Chichen ribs ect.

In a large, well seasoned, cast-iron dutch oven with a cover, heat
1/4 cup of oil over high heat until it boils. Add the garlic cloves,
cover, and cook for one minute. Remove the garlic from the oil and
set aside to cool. Then peel them by squeezing the cloves out of
thier skins, and mince them finely. Add the onion, lower heat to med.
and saute until it starts to caramelize, about 10 min., stirring
frequently. Add the garlic and remainin ingredients (except meat) to
the dutch oven. Bring to a boil, then reduce heat to low. Cover, with
lid slightly ajar so steam can escape, and simmer 2 hours, stirring
occassionally.

Salt meat if desired. Do not marinate it in the sauce. Instead, cook
it slowly over some aromatic charcoal like mesquite, basting with
sauce only once at the very end. Serve the meat with a generous
spoonful of sauce on top and place any extra sauce on table for
dipping and sopping. makes 4 cups.

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