Cheerwine and Mayhaw Rib Glaze

Killit_and_Grillit

Inspired by a recent @SOUTHERNLINKSBBQ post and @bucky925 s case of cheerwine for Buttblast, I decided to mess with a “sweet heat” rib glaze for tonight’s already experimental Sous Vide pork ribs. 

Rubbed with @MeatChurch Honey Hog Hot and       Sous Vide for 19 hours then 90 minutes in the lower 200s with cherry wood. 375 to finish the sauce. 

Rib glaze was a gifted jar of Mayhaw jelly, reduced Cheerwine, cayenne, red chilis, a pinch of cocoa, lemon, apple cider vinegar, and some xanthan gum to thicken (then some liquid to unthicken because I got crazy)

northGAcock

Brother Adam...I would tear into that like a.....well I would eat the hell out of those. 

caliking

That glaze sounds delicious. I'm a fan of "sweet heat" flavors. 

tarheelmatt

I've never tried this sauce before but heard it's good. They have several types too. I dig the name too! Cackalacky sauce.

Killit_and_Grillit

northGAcock said:

Brother Adam...I would tear into that like a.....well I would eat the hell out of those. 

@northGAcock oh no Robin, I wanna know what the ... is. 

@tarheelmatt I thought my dad made up the word north cackalacky til I was like 15. 

Sweet potato sauce thougj. Hmm

YukonRon

That looks delicious. What did you think about the results?
I am another fan of sweet heat.
I usually keep an ongoing record of my mixes written down because I forget them. Now I forget where I place my notes. Too many shots to the head and getting old has its costs I suppose.
Anyway, I have saved your post as a reminder to try this when I pick up some Cheerwine at the next butt blast.
Thank you for posting this.

johnnyp

Love it.  Did you have any thoughts on the way it turned out?

Killit_and_Grillit

@YukonRon @johnnyp I think it was a good first start. I initially thought it was a little spicy but when I put it on it tasted a little sweet so I may need to kick up the heat on the front end a little more. 

The flavor of the cheerwine was on point though. I’m thinking I may do another run with tomato and brown sugar for a more “bbq sauce” taste and see if that is a good fit

saluki2007

tarheelmatt

I could go for a Cheerwine about now!  

@bucky925 I've tried to reach out to Cheerwine about getting some product.  You know someone with strings? 

bucky925

tarheelmatt said:

I could go for a Cheerwine about now!  

@bucky925 I've tried to reach out to Cheerwine about getting some product.  You know someone with strings? 

I don't have strings, but they are very supportive of local events.  Let me know what exactly you want and I'll look into it. 

tarheelmatt

bucky925 said:

tarheelmatt said:

I could go for a Cheerwine about now!  

@bucky925 I've tried to reach out to Cheerwine about getting some product.  You know someone with strings? 

I don't have strings, but they are very supportive of local events.  Let me know what exactly you want and I'll look into it. 

I just thought to have some product in coolers for folks to drink, that's really it.  We generally have about 100-150 pass through (estimated), but honestly, anything would be pretty awesome.  I know they're my favorite!