Buddha's Bbq Ribs

Photo: Randy Fenn

Ingredients

1 rack of pork ribs

The Rub -

1 teaspoon Cayenne Pepper

1 teaspoon Garlic Powder

1 teaspoon Ground nutmeg

1 teaspoon Ground Cloves

1 teaspoon Ground Allspice

1 teaspoon Paprika

1 teaspoon Ground Cumin

1 teaspoon Ground Cinnamon

dash salt

dash pepper

The BBQ Sauce -

3 teaspoons Mustard Powder

1/4 cup Wasabi sauce with Ginger

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon Crused Red Pepper Flakes

1/4 cup Honey

1/4 cup Brown Sugar

1 teaspoon Asian Chili Paste

1 Bottle Sam Adams Cherry Wheat beer

1 1/2 cups ketchup

1/2 cup worcester sauce

1/4 cup soy sauce

2 teaspoons Lemon Juice

1/2 cup finely chopped garlic

Other Ingrediants

1/4 cSoy sauce

1/2 cBrown Sugar

Preparation

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!