In the morning, place them into a stock with roasted garlic and onions, bay leaves, and other herbs of choice (should be about 10 gallons)
Boil the stock for the day, and you should have reduced the 10 gallons down to 5
Place the stock in a cool room over night
The next morning, scrap the fat off stock
Place the following items into a cast iron pot: full rack of ribs, ½ head of garlic, sliced onion, two cups of red wine, and two cups of the brown stock
Put the cast iron pot into the oven for a 5 hour braze – a very slow cook (when they’re done they are very tender)
Reserve the broth and skim off the fat (the reason for doing this is that you are turning the brown nectar into a cherry port reduction sauce)
Strain the broth and put it back into a sauce pan with two cups of port wine, a cup of cherries, a blood orange (juice only), and a hand-full of blueberries.
This will be reduced by 1/2 and then taking through a quick spin with a hand blender
Strain to get any solid materials out, adjust sugar to taste, and then reduce by 1/2 again
The ribs go back into the oven and are glazed with the reduction sauce several times
