Bloody Mary Ribs

One rack fresh pork spare ribs ( about 4 pounds )

1 green bell pepper ( cut into thick slices )

½ red bell pepper ( cut into thick slices )

2 green onions ( cut in half )

½ beef bouillon cube ( Knorr brand ) in ¼ cup water

kosher salt

black pepper ( fresh ground )

creole seasoning ( Emeril,s original essence works well )

¾ cup Bloody Mary mix ( thick style )

1 bottle Sweet Baby Ray’s barbeque sauce ( original )

1. Season ribs with salt, black pepper and creole seasoning.

2 Cut ribs into four equal parts and place on hot barbeque grill.

3. Cook both sides a few minutes just until browned (for flavor).

4. Remove from grill and place ribs in large pan or Dutch oven.

5. Microwave bouillon in ¼ cup water for 20 seconds and stir.

6 When bouillon and water are dissolved add to pan with ribs.

7 Coat tops of ribs with bloody Mary mix ( do not use the watery style )

8 Add red and green peppers along with green onions over ribs.

9 Cover and simmer on low for 1 hour 45 minutes to 2 hours.

10. Remove ribs from pan and discard onions, peppers and liquid.

11. Place ribs in large baking dish and coat with barbeque sauce and serve.