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Vodka-Chocked Cherry Ribs
Ingredients:
4 Full slabs Spareribs
**RUB**
1 8 oz. bag Leggs Hot Italian sausage seasoning
1 cup cane sugar
1/2 cup hot chili powder
**MOP**
2 cups water
6 chicken bouillon cubes
1 cup olive oil
1/3 cup balsamic vinegar
remaining rub
**FINISH SAUCE**
40 ounces Yoshida s spicy wing and rib sauce
1/2 pint chockcherry syrup
1 cup maraschino cherry juice with Vodka -- (3 shots)
1 7 oz can El Mexicano, Chipotle Adobada
-- peppers in sauce
1 cup grated onion white
2 tablespoon ground dry mustard
Instructions:
Brought to a simmer on stove then let sit overnight. Reheated and
brushed on ribs 3 times last hour of smoke. Serve remaining sauce
as dip for ribs. Rubbed olive oil over ribs then generously coated
ribs with the rub reserving some of the rub. Wrapped in plastic and
refrigerated for 30 hours. Smoked the ribs at 235F over Mesquite wood
mopping every hour or so. Posted to the BBQ List by Don Havranek
on Oct 19, 1998. |
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