Melba's Jammin' wrote:

>Not the best idea I've ever had. The ribs were simmered to tenderness,
>then grilled on a gas grill (Weber, if you must). The slopped the
>cherry pepper stuff on for a couple minutes, both sides. Loser. The
>cherry stuff desperately needed something besides 'sweet.'

Didn't see the original recipe for the "cherry pepper stuff" but did you try
adding some dry mustard or scotch bonnets to the "glop"? A dose of ground
white pepper and simmering the mix works well too.

OTOH you could take a leaf from la cuchina and add some vodka to the reserved
glop for a dipping/spreading sauce.

Best,

Marc