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1 rack baby back ribs (smoked)
1 head red cabbage
1 teaspoon caraway seeds
2 teaspoons salt
¼ teaspoon ground cloves
2 cups granulated sugar
3 cups white vinegar
4-ounces chestnuts

Place cabbage, caraway seeds, salt, cloves, sugar and vinegar in a large saucepan.

Bring to a boil. Cook until tender, stirring occasionally.

Within last 5 minutes of cooking, add chestnuts.

Prepare ribs by grilling with the addition of wood chips soaked in water.

Cook for approximately 25 to 30 minutes.

Serves 4.