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Pork Mop Special


1 cup peanut oil
1/4 cup celery, minced
1/2 cup onion, minced; (Yellow)
2 1/2 tablespoons garlic, minced
1 1/2 cups tomato juice
1/2 cup Yoshida's Teriyaki sauce
1/4 cup lemon juice
2 tablespoons brown sugar
4 bouillon cubes; (beef)
1 cup water
1/4 cup Reno Red chile powder
1 tablespoon New Mexico light chile powder
2 cups apple juice
2 teaspoons Chinese hot mustard; (dry)
1 tablespoon salt
1 tablespoon pepper
1 tablespoon cayenne
3 teaspoons balsamic vinegar
1 teaspoon allspice
5 pounds country style pork ribs; (sliced Boston butt)

Add the peanut oil to a sauce pan. Then add the celery, onion and garlic. Simmer for fifteen minutes. Then add remaining ingredients. Bring to a boil and then let simmer for 1 1/2 hours. Put the pork in the smoker and turned up the heat to 230F. Moped every half hour for I think 3 hours, had a few beers by then. So now for my finishing sauce I had maybe half of mop left and added, 1/2 cup honey and a 1/2 cup maple syrup. Turned up heat to 260F and finished moped it a couple times for half hour. My God what a treat, the only thing I screwed up on is not making some sort of coleslaw, I see now why I hear coleslaw mentioned on the porch so much, wish I would of had some. You could just smell and taste the layers of flavor. Source: Don Havranek - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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