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Ingredients

4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10×15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.

In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.

Preheat grill for medium heat.

Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

Ingredients

1 1/2 pounds ground beef
salt to taste
1 tablespoon butter
1 (8 ounce) can mushrooms, drained
1 onion, chopped
1 clove garlic, minced
4 tablespoons flour
1/2 cup white wine
1 (10.5 ounce) can cream of mushroom soup
1/2 (10.5 ounce) can beef broth
Worcestershire sauce to taste

Directions

Brown ground beef in a large skillet over medium heat. Season with salt. Stir in butter, mushrooms, onion, and garlic; cook until the onions are soft.

In a small bowl, stir together white wine and flour. Stir into meat, along with mushroom soup and beef broth. Simmer for 10 to 15 minutes, allowing to thicken. (If you need more liquid, stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.

Ingredients

2 skinless, boneless chicken breast halves
1 cup red cooking wine
1 (4 ounce) can sliced mushrooms, drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Poke holes in both sides of the chicken breasts using a fork, and lay them in a baking dish. Pour the cooking wine over. Cover with artichokes and the artichoke marinade. Sprinkle mushrooms over.

Bake for 35 minutes in the preheated oven, or until chicken is no longer pink, and the juices run clear.

Ingredients

1 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 cup white wine vinegar
2/3 cup vegetable oil
1 tablespoon dried basil
1/2 teaspoon Worcestershire sauce

Directions

Measure the salt, sugar, pepper, mustard, paprika, vinegar, oil, basil and Worcestershire sauce into a medium jar. Shake well and chill.