1 cup of low sodium tomato sauce
1 small can of tomato paste
1/4 cup Aged Dark Espresso Balsamic Vinegar
1 1/2 oz. Spanish Sherry Vinegar
1/4 cup Local Raw Honey
2 tsps smoked Paprika
1 tsps. Garlic powder or grated garlic
2 pinches of cracked black pepper
1 oz. Cayenne Chili Oil

Blend all ingredients and warm up in a small microwaveable bowl or sauce pan. Set your sauce to the side.

Fire up your propane grill on low, brush a little olive oil on the grates. Place charcoal on a disposable tin pan or an old baking sheet and get the coals to going. Place your ribs out and just warm them up. (If you saw our previous recipe, the ribs were precooked and just waiting for you to grill them).

Once your ribs are warmed, place them in an oblong Tupperware container with a lid and shake them up with your sauce. Place them back on the grill for that smoke flavor and a little charring or “Bark” as the professional grillers call it.

ENJOY!!!! 30 MIN prep.time, grilling and a glass of wine.