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3 pounds big game ribs
2 onions -- diced
2 tablespoons butter
1 1/2 cups canned tomatoes
1 1/2 cups diced celery
1 1/2 cups ketchup
2 1/2 tablespoons brown sugar
4 dashes Tabasco sauce
3/4 teaspoon dry mustard
3 cups beef bouillon
1/2 garlic clove -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
Rub ribs with garlic clove and place in slow cooker. Add enough water or chicken broth to cover ribs, and cook slowly for 4 to 5 hours until meat falls off bone.
In pan, cook onions in butter until translucent. Add all remaining ingredients except ribs and garlic, and simmer 1 hour.
Place ribs in baking pan and cover with sauce. Place lid on pan and bake covered for 45 minutes in preheated oven at 325 degrees. Reserve some sauce for serving at table.
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