Barbequed venison ribs

Red Wine sufficient to cover ribs in a marinade
1/2 cup Water
1 cup Currant or plum jelly or jam
1/2 Brown sugar
1 med Onions, finely diced
1/4 tsp. cloves
1 tsp. dry mustard
2 tsp. garlic powder
1 tsp. Salt
6 lb. Venison ribs with some loin meat attached
Freshly ground black pepper to taste.

Preheat oven to 325 degrees. Combine all Ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs.

Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp.

Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.