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Vodka-Chocked Cherry Ribs

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 Slabs Spareribs **RUB**

    2. 1 Leggs Hot Italian sausage seasoning

    3. 1 cup 198g / 7oz Cane sugar

    4. 1/2 cup 118ml Hot chili powder **MOP**

    5. 2 cups 474ml Water

    6. 6 Chicken bouillon cubes

    7. 1 cup 237ml Olive oil

    8. 1/3 cup 78ml Balsamic vinegar Remaining rub **FINISH SAUCE**

    9. 40 oz 1136g Yoshida's spicy wing and rib sauce

    10. 1/2 Chockcherry syrup

    11. 1 cup 237ml Maraschino cherry juice with Vodka - (3 shots)

    12. 1 El Mexicano, Chipotle Adobada peppers in sauce

    13. 1 cup 62g / 2 1/5oz Grated onion white

    14. 2 tablespoons 30ml Ground dry mustard

    Instructions Jump to Ingredients ↑

    1. 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 on Oct 19, 1998.

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