Red Currant Rib Sauce

The best ribs I ever made were first rubbed with this four pepper rub, wrapped in foil and slow baked at 250F for 2 1/2 hours. Remove from the oven and let sit for at least 1/2 hour. Open the foil and pour off the accumulated juices. Heat oven to 325F. Slather with the red currant rib sauce. Place ribs meaty side up on the foil and return to the oven uncovered. Every 10 minutes spread more sauce on the ribs, cooking for 50 minutes at 325F.

Four Pepper Rub:
1 ancho chile coarsely chopped
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
1/2 dried chipotle pepper coarsely chopped
Blend all the ingredients until pretty fine. Rub on pork ribs, tenderloin, or pork roasts. Let sit for about 10 minutes before cooking.

Red Currant Rib Sauce:
1 cup red currant jelly
1/2 cup tomato paste
2 balls of preserved ginger, chopped
1 jalepeno pepper, chopped with seeds
1 thai pepper, chopped without seeds
1/4 cup red wine vinegar
2 Tbsp dijon mustard
1/2 tsp horseradish
2 tsp dried mustard powder
1 tsp salt
2 Tbsp olive oil
Blend all the ingredients until somewhat smooth. Heat in a small saucepan to boiling, stirring occasionally then simmer 10 minutes.

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