| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Italian | 1 | Servings | |
INGREDIENTS
| 4 | Full slabs Spareribs, 44 | |
| lbs | ||
| pk, 8 oz Leggs Hot Italian | ||
| c Cane sugar | ||
| 1 | c Hot chili powder | |
| c Water | ||
| Chicken bouilion cubes | ||
| c Olive oil | ||
| 1 | c Balsamic vinegar | |
| oz Yoshida's spicy wing and rib | ||
| 1 | pt Chockcherry syrup | |
| c Marchiono cherry juice with | ||
| cn, 7 oz El Mexicano Chipotle | ||
| c Grated onion White | ||
| tb Ground Dry Mustard |
INSTRUCTIONS
~---------------------RUB--------------------------- : -- sausage seasoning ~---------------------MOP--------------------------- : Remaining rub ~----------------FINISH SAUCE---------------------- : -- sauce : -- Votka or 3 shots : -- Adobada peppers in sauce : -- blended 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@netrelief.com> on Oct 18, 1998, converted by MM_Buster v2.0l.
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