Beef Back Ribs with Red Wine Sauce

I could never find a good recipe for beef back ribs (I want to put them in my beef stock and still use the meat) so I made up my own.  The sauce is from "Nourishing Tradition's" Filet of Beef recipe.  Yummy!  We usually eat it with Yukon Gold potatoes baked or boiled and a salad.  

4 lbs beef back ribs

2 qts beef stock (I've used chicken stock)

2 cups red wine (I substitute grape juice and a little vinegar)

2 TBS gelatin (optional)

Sea Salt

Lightly brown ribs in a pan, discard fat.  In a large pot add stock and ribs and bring to a rolling boil.  Reduce to a very low simmer and cover tightly for 1 1/2 - 4 hours.  Remove ribs and place on a rack to drain.  Sprinkle ribs with salt and let stand.  Meanwhile, spoon off any excess fat in stock and bring stock back to a rolling boil.  Add wine and gelatin, and boil uncovered until sauce is reduced to about 1 cup, skimming frequently - this may take as long as 1 hour.  About 10 minutes before sauce is done place ribs in a 250 degree oven to warm them. The sauce should be thickened and shiny, about the consistency of maple syrup.  If the sauce gets too thick, thin with a little water.  Taste sauce before you season it - but you may not need salt.  Serve the ribs with sauce, I usually have the sauce on the side and let everyone dribble as much as they want over the ribs (it's a reduction so a little sauce goes a long way).  Serves 4.