Votka-chocked cherry ribs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Full slabs Spareribs; (44 lbs) | |
| 1 | pack | (8 oz) Leggs Hot Italian sausage seasoning |
| 1 | cup | Cane sugar |
| ½ | cup | Hot chili powder |
| 2 | cups | Water |
| 6 | Chicken bouilion cubes | |
| 1 | cup | Olive oil |
| ⅓ | cup | Balsamic vinegar |
| Remaining rub | ||
| 40 | ounces | Yoshida's spicy wing and rib sauce |
| ½ | pint | Chockcherry syrup |
| 1 | cup | Marchiono cherry juice with Votka or 3 shots |
| 1 | can | (7 oz) El Mexicano Chipotle Adobada peppers in sauce blended |
| 1 | cup | Grated onion White |
| 2 | tablespoons | Ground Dry Mustard |
Directions
RUB
MOP
FINISH SAUCE
Rub: Rubed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wraped in plastic and refrigerated for 30 hours.
Mop: Smoked the ribs at 235 degrees over Mesquite wood mopping every hour or so.
Finish sauce: 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.
Posted to bbq-digest by "Garry Howard" <garry@...> on Oct 18, 1998, converted by MM_Buster v2.0l.