¼ cup brown sugar
¼ cup cider vinegar
¼ cup olive oil
¼ cup good red wine
¼ cup stone ground mustard
¼ tsp freshly ground black pepper
1½ TBSP (roasted) garlic powder
1 tsp (roasted) onion powder.
1 TBSP rhubarb powder (dried, ground)
1 TBSP roasted bell pepper powder
¼ tsp red pepper powder
1½ TBSP low salt soy sauce
1 tsp Tabasco
sauce
1 tsp Tabasco
smoked chipotle sauce
Combine all sauce ingredients in a food processor and blend
until very smooth. Pour over the ribs, making sure all ribs are covered on all
sides with sauce. Marinate at room temperature for an hour, or in the
refrigerator overnight.
Barbecue on medium grille; spoon extra sauce onto ribs on
the grille (but make sure that the sauce all gets cooked before serving).
Cook ribs until they’re no longer pink, but are still moist
inside. Serve with grilled corn on the cob, grilled jojo’s, grilled bell
peppers and maybe a nice amber ale.
Share with good friends.
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