1/4 cup vegetable oil
1 garlic seperated into cloves
1 medium onion; minced
2 12 oz tomato paste
36 oz water
1 1/2 cup brown sugar, packed
1 juice of orange
1/2 cup apple cider vinegar
3 tablespoon light soy sauce
2 tablespoon liquid barbecue smoke.
2 tablespoon cayenne
1 tablespoon black pepper
1 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 slow.