Buddha's BBQ Ribs

by Craig Thompson
(Ogdensburg, NY)

Forget the swine flu, eat pork!

1 rack of pork ribs

The Rub -
1t Cayenne Pepper
1t Garlic Powder
1t Ground nutmeg
1t Ground Cloves
1t Ground Allspice
1t Paprika
1t Ground Cumin
1t Ground Cinnamon
dash salt
dash pepper

The BBQ Sauce -
3T Mustard Powder
1/4c Wasabi sauce with Ginger
1t salt
1/2t cayenne pepper
1/2t black pepper
1/2t Crused Red Pepper Flakes
1/4c Honey
1/4c Brown Sugar
1T Asian Chili Paste
1 Bottle Sam Adams Cherry Wheat beer
1 1/2c ketchup
1/2c worcester sauce
1/4c soy sauce
2T Lemon Juice
1/2c finely chopped garlic

Other Ingrediants
1/4cSoy sauce
1/2cBrown Sugar

Cooking the ribs -
Lather the 1/4 cup Soy Sauce on both sides of the ribs then apply the dry rub. Followed by packing the 1/2 cup brown sugar using about 1/4 cup on each side.
Place ribs on the lower rack fat side down on a well going smoker with 2 bottles of Sam Adams Cherry Wheat beer in the bowl over the fire. Let smoke 'low and slow' for a good 2 1/2 to 3hrs.

Making the BBQ Sauce -
In a sauce pan combine mustard powder, wasabi sauce, salt, cayenne, black pepper, red pepper, honey, brown sugar, 1/4 cup beer. Mix well then stir in the ketchup, worcester, lemon juice, garlic, chili paste, soy sauce.
Place sauce pan over medium high heat and add the rest of the beer then stir. Reduce heat and let simmer for 2 hours.

Cut the ribs down to portion size and lather in the BBQ sauce. Then, over a high heat grill sear to give it a good crust. Or, place in a hot frying pan over high heat and sear.

Enjoy!