Historic Lynchburg Swineapple BBQ Sauce and Rib Glaze in the hot flavor containing real Jack Daniels Whiskey! This great concoction is made from family recipes over a century old.
The old folks wanted a distinctive flavor and stumbled upon the perfect answer - adding some Tennessee whiskey! This sauce is perfect on chicken, ribs or wild game and also makes a great ham glaze or dipping' sauce.
More Info Baby Back Ribs Recipe with Historic Lynchburg Swineapple Glaze:
- 2 to 2 1/2 pounds of Pork Baby Back Ribs
- 2 level teaspoons Master Que BBQ Rub
- 1 bottle of Historic Lynchburg Swineapple rib glaze
- 1 table spoon of dark brown sugar
Peel membrane from both sides of ribs. Sprinkle one level teaspoon of Master Que rub on eachside of the ribs. Wrap ribs in plastic orfoil and let marinate for at least two hours or overnight. Preheat smoker to about 225 degrees. Add hickory chips and start smoking ribs placing the bone side down.
Smoke meat for about 1 to 1 1/2 hours, then flip the ribs over for about another 30 minutes. Place ribs on a piece of heavy aluminum foil and baste each side. Use about 2 tablespoons of Swineapple as the baste. Then, place ribs bone side down and sprinkle on about a tablespoon of the brown sugar. Wrap the foil around the ribs and place back on smoker (or oven) at about 225 degrees for an additional 2 1/2 to 3 hours.
Remove from foil and baste with remainder pf the Swineapple glaze and finish on the grill for another 2-3 minutes on each side. Then, kick back and enjoy!
