GRILLED BUFFALO RIBS

with Pineapple-Moonshine BBQ Sauce

Chef Michael LeClerc
The Spur Bar and Grill
Park City, UT

 
1 c. diced yellow onions
1 T. chopped garlic
1T. chopped horseradish
½ C “moonshine” (or 100 Proof vodka)
1 qt. diced tomatoes
1 qt. diced pineapple
1/4.c. mollases
1/2c. cider vinegar
1/4c. honey
½ c. brown sugar
1T. dried mustard
2T. dried oregano
3 bayleaves
1/2c. Worcestershire sauce
1 qt. ketchup
6# Buffalo Ribs
 
Heat grill to med- high and heat oven to 350 deg.
 
1. Saute onions, garlic, and horseradish in a saucepan.
2. Deglaze with the liquor, add pineapple and tomatoes simmer for 10 minutes
3. Add remaining ingredients, and simmer for 2 hours
4. Season the ribs with salt and black pepper, rub with a little oil
5. Grill ribs about 5 minutes per side
6. Place in a covered braising panpour ½ of the sauce over the ribs. Add 1 c. water and simmer for 31/2 to 4 hour, untill the meat is tender but still on the bone.

7. Remove the ribs from the liquid and retain the liquid.
8. Serve 2 ribs per psrson with chipotle smashed potatoe. Ladel generously the hot bbq sauce, and top with grilled pineapple, and sliced limes.
 
 
Yield: 4 servings
Prep Time: 45 minutes
Inactive Prep Time: 3 hours
Cook Time: 30 minutes