Vodka-Chocked Cherry Ribs

Recipe Ingredients

4		Slabs Spareribs
		**RUB**
1		Leggs Hot Italian sausage seasoning
1 cup	198g / 7oz	Cane sugar
1/2 cup	118ml	Hot chili powder
		**MOP**
2 cups	474ml	Water
6		Chicken bouillon cubes
1 cup	237ml	Olive oil
1/3 cup	78ml	Balsamic vinegar
		Remaining rub
		**FINISH SAUCE**
40 oz	1136g	Yoshida's spicy wing and rib sauce
1/2		Chockcherry syrup
1 cup	237ml	Maraschino cherry juice with Vodka - (3 shots)
1		El Mexicano, Chipotle Adobada peppers in sauce
1 cup	62g / 2.2oz	Grated onion white
2 tablespoons	30ml	Ground dry mustard

Recipe 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 <[email protected]> on Oct 19, 1998.

Source:
Tom Solomon

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