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, gloves, 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.