Serves 4

2 slabs of baby back ribs
2 sprigs rosemary
4 sprigs fresh thyme
2 whole carrots
1 gallon chicken stock
1 tablespoon olive oil
1 whole head of garlic
2 cups B.B.Q. Sauce
1 cup Apple Cranberry Juice

1) Heat a large stock pot on high almost to the smoking point.
2) Add olive oil
3) Add carrots, garlic, fresh thyme and fresh rosemary and sauté on high until all vegetables reach a golden brown color.
4) Once this is accomplished place the two racks of baby back ribs on top of sautéd vegetables and cover with chicken stock.
5) Cover and reduce heat to low and simmer for 2 hours.
6) Combine 2 cups B.B.Q. Sauce with 1 cup Apple Cranberry Juice.
7) Remove ribs from stock pot and place on a cookie sheet.
8) Cover both slabs of ribs with B.B.Q. mixture and place in pre-heated 400 degree oven for 8 minutes.
9) Repeat direction # 8 one more time.

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