Served at the Berries and BarBQ Wine Trail 2013
3 c. Light Brown Sugar
¼ c. Cumin
¼ c. Chili Powder
¼ c. Kosher Salt
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
2 Tbsp Italian Seasoning
1 Tbsp Paprika
¼ cup Coarse Black Pepper
Place all ingredients in mixer and mix well.
Soak ribs for 30 minutes in cider vinegar, and then rub.
2 ½ Pints Blueberries
2 Shallots Chopped
2 Cloves Garlic Smashed
8 Springs Thyme tied with Butchers Twine
2 Springs Sage tied with Butchers Twine
2 ½ cups Red Wine Vinegar
1 cup Chambourcin
1 Tbsp Olive Oil
1 Tbsp Worcestershire Sauce
2/3 cup packed Brown Sugar
Over medium heat, sauté shallots and Garlic until translucent.
Add remaining ingredients and bring to a boil.
Put mixture in crock pot on medium for 6-8 hours. If mixture is not thick enough, turn crock temp higher until desired consistency.
Put glaze in blender and blend until smooth.
Ready to use.