Recipe - Votka-Chocked Cherry Ribs

4 Full slabs Spareribs; (44
lbs)

RUB
1 pack (8 oz) Leggs Hot Italian
sausage seasoning
1 cup Cane sugar
One half cup Hot chili powder

MOP
2 cup Water
6 Chicken bouilion cubes
1 cup Olive oil
1/3 cup Balsamic vinegar
Remaining rub

FINISH SAUCE
40 ounce Yoshida's spicy wing and rib
sauce
One half pt Chockcherry syrup
1 cup Marchiono cherry juice with
Votka or 3 shots
1 cn (7 oz) El Mexicano Chipotle
Adobada peppers in sauce
blended
1 cup Grated onion White
2 tablespoon 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 bbqdigest by "Garry Howard" garry@netrelief.com on Oct 18,
1998, converted by MM_Buster v2.0l.