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 lid slightly ajar so steam can escape, and simmer 2 hours, stirring occassi Salt meat if desired. Do not marinate it in the sauce. Instead, cook it slo