These ribs are heaven-sent from Texas

To make the ribs:

Preheat oven to 200 degrees.

Remove membrane on bone side of the ribs.

Rub ribs thoroughly with dry rub, cover and refrigerate for at least four hours or overnight (not necessary, but ideal).

In a large roasting pan, add carrot, fennel, onion, garlic, bay leaves and ribs.

Cover with water.

Cover pan with plastic wrap and then foil and place in oven for 8 hours.

Remove from oven and let cool in its own liquid.

Heat grill or large grill pan to high.

Remove ribs from liquid and baste with canola oil.

Season with game rub and grill three minutes a side.

Baste with hot barbecue sauce and serve.

An alternative method for making the ribs:

After rubbing the ribs, place in a 225-degree smoker with mesquite wood for 7 hours.

Baste with hot barbecue sauce or serve dry.

To make the Lonesome Dove Game Rub:

Combine all ingredients in medium mixing bowl and mix well.

Put what you don’t use in a separate container and keep in pantry.

To make the beef short ribs:

Place all ingredients in a roasting pan and cover with water.

Cover pan with plastic wrap and then aluminum foil.

Place in a 250 degree preheated oven for 8 hours.

After 8 hours, remove from roasting pan and place in fridge to cool for at least 2 hours.

Once ribs have cooled, strain juice and reserve for future use.

Slice cooled rack into individual ribs and reserve.

Place ribs over a generous serving of beans.

To make the three-bean ragout:

Put all beans in a large pot and cover with cold water. Put a lid on this pot and let beans soak for 6 hours or overnight.

Rinse beans and return to pot, add all other ingredients, cover with water.

Bring to a boil for 2 hours, adding water as needed.

Season with salt and pepper to taste.