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1
Preheat oven to 300 degrees F.Put ribs (a rack of buffalo ribs is about 4 pounds in total) in a large resealable plastic bag.
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2
Pour half the marinade in the bag and seal the bag.
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3
Shake the bag to distribute the marinade.
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4
Put the remaining marinade in a sealed container and chill the ribs and the marinade for 12 hrs or possibly overnight.
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5
Remove ribs from the marinade.
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6
Let temperature of ribs rise to room temperature.
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7
Season the ribs with salt and pepper.
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8
Put them in a roasting pan, meat side up.
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9
Pour the wine and beef stock over the ribs, cover with foil, and cook for 3 hrs.
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10
Throw away the liquid in the pan.
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11
While the ribs are cooking, combine leftover marinade from resealable plastic bag and reserved marinade in a small saucepan over medium-low heat.
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12
Simmer for a few min.
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13
Set aside.
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14
Sambal Oelek Glaze:Heat the extra virgin olive oil in a small saucepan on medium-low heat.
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15
Add in the garlic and cook for 2 min or possibly till starting to soften.
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16
Add in the vinegar, tomato paste, sambal oelek, molasses, brown sugar, and Worcestershire sauce.
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Simmer for 2 min.
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18
Let cold.
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19
To Assemble:Preheat a grill on high heat.
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20
Brush ribs with the reserved marinade.
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21
Reduce the heat of the grill to medium and grill ribs, brushing with the marinade a few times, till charred and caramelized, about 5 to 6 min per side.
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22
Buffalo ribs are sold at many specialty meat stores.
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23
You may be able to order them from your local butcher.
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They're tougher than beef ribs but marinating them overnight and cooking them for a long time at a low temperature is a good way to tenderize them.
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25
If you cannot find buffalo ribs, feel free to substitute beef ribs instead.
