Venison Spare Ribs w/ spicy red wine reduction

These venison ribs were bought at the South Kensington farmer's market from Wickham Manor Farm. Wickham Manor consistently has beautiful meats and produce.

Ribs
Onion
Hot Chilli pepper
3 cups of Chicken Stock
3 cups of red wine

1) Preheat oven to 110C or 250F
2) Dice the onion, and quarter the chili pepper (removing the seeds and top).
3) Place ribs, meaty side down, in a lasagne dish or other deep baking dish.
4) Add onions and pepper on top. Cover with chicken stock.
5) Braise the ribs in the oven for 3+ hours. Occasionally, spoon stock over the ribs or push them down if they pop up during cooking.
6) Start to create your red wine reduction. Place wine and any remaining stock in a large pan. Place over low heat and stirring occasionally reduce, reduce, and reduce until it coats the back of a spoon.
7) Remove ribs from oven. Carefully remove ribs from pan and cover to keep moist.
8) Put a cast iron griddle or skillet on low heat.
9) Reserve the chilli pepper, and then strain the stock. Add to your red wine reduction and reduce again.
10) With the back of a spoon, mash up the chilli and add to your reduction to give it a bit of a kick.
11) Place the ribs fat side down on a griddle and slowly render the fat. Mopping up excess fat with a paper towel. You don't want to boil the ribs in oil.
12) When the layer of fat has been mostly rendered, you can slowly spoon your reduction over the ribs. Treat it like a risotto, a couple of spoons of reduction over the ribs, let it bubble up and disappear (but not burn) and add a little more.

You could subsitute your favorite BBQ sauce and just do the braising part, but why would you waste all that delicious stock?