10# "country style" pork ribs
2 - 12oz. cans peach nectar
12oz. Cabernet
8oz. Kikkoman soy sauce (has to be Kikkoman)
3 tbsp. Montreal steak Seasoning
1 tbsp. unseasoned, sodium-free meat tenderizer
Combine nectar, wine, Kikkoman, seasoning, & tenderizer in a bowl.
Place ribs in large aluminum pan or zip-lock bags and add marinade.
Allow to marinade overnight, turning several times to ensure that marinade gets to all surfaces.
Smoke ribs over pecan (best) or mesquite for 5~6 hours at medium temp. (275~300degrees F.).
Remove from smoker, place in foil pan, seal pan with foil, and place in preheated 275 degree oven.
Bake for 1 hour.
Serve with Chipotle (roasted pepper) salsa
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