INGREDIENTS
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1 1/2 cups of cooking juices from the ribs (or beef stock)
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3 cloves fresh garlic, finely diced
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6 oz can tomato paste
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1/4 cup apple cider vinegar
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1/4 cup prepared mustard
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2 tablespoons honey
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1 teaspoon onion powder
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon celtic sea salt
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1/2 teaspoon smoked paprika
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1/2 teaspoon cayenne pepper
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black pepper to taste