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Cajohns Private Reserve Raspberry Vodka Glazed BBQ Ribs

Store Peppers - Wednesday, November 07, 2018


Smithfield Extra Tender Fresh Pork St. Louis Style Spareribs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon brown sugar, packed
1 teaspoon old bay (optional)
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Cajohns Private Reserve Mesquite Smokes Raspberry Vodka New-Mex BBQ Sauce
In a small bowl, stir together paprika, garlic powder, brown sugar, old bay, onion powder, salt and pepper. Rub spice mixture over ribs. Cover and refrigerate ribs for at least 2 hours.
Preheat your grill.
Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill. Reduce heat to low, close lid, and cook for 1 hour.
To make BBQ sauce, mix Cajohns Private Reserve Mesquite Smokes Raspberry Vodka New-Mex BBQ Sauce, and chili sauce, in small bowl.
Brush ribs with Cajohns Private Reserve Mesquite Smokes Raspberry Vodka New-Mex BBQ Sauce mixture and grill an additional 5-10 minutes.
Serve ribs as whole rack, or cut between each rib bone and place on platter or plate.

What The Media Says

"Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters."

"Chip Hearn’s hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he’s sample nearly all of them."

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"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

"We’ve been talking about them all week long. Today’s the day we’re ready to cook with hot sauce. We’ve got Chip Hearn here…"

"One of the best 202 things about the South. You don’t have to bask in the sun to get some heat on Rehoboth Beach this summer. Just step..."

"Where you can buy any hot sauce made by man."

"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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