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