Votka-chocked cherry ribs

Yield: 1 servings

Measure 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




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.

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