Carolina Style Nectarine BBQ Pork Ribs

Halloween has come . . . and almost gone again. It is now time to trade in the spider webs and ghoulish decor in our home for fall leaves and turkeys. To welcome fall I made a killer BBQ sauce to baste some amazing ribs for dinner. We loved it!
The next day I shredded the leftover ribs from this recipe, added a little cider vinegar to the meat and made pulled pork sandwiches that were unbelievably delish! I LOVE BBQ! My hubby took me to Troy's BBQ in St. George UT for lunch a few weeks ago and um yeah . . . it was amazing! I am all over their pulled pork and fried leeks! If you haven't been their . . . try it! Carolina Style Nectarine BBQ Sauce
Recipe by: Emily
1 cup *Nectarine Mustard
1/4 cup Sugar
1/4 cup light Brown Sugar
3/4 cup Cider Vinegar
2 Tbsp Chili Powder
1 tsp Black Pepper
1/4 tsp Cayenne (optional)
1/2 tsp Soy Sauce
2 Tbsp Butter
1/2 Tbsp Liquid Smoke
Preparation:
Mix all the ingredients in a sauce pan except butter. Simmer 30 minutes. Stir in butter and simmer for 10 more minutes. Use to baste meats, or as a dipping sauce. Enjoy!

For the ribs I put boneless pork ribs in the crock pot smothered in Carolina Nectarine BBQ Sauce and slow cooked them until nice and tender. I usually reserve 1/2 cup of BBQ sauce and lay the ribs on a baking sheet when they are done, baste them with more sauce and broil them for a minute to get an intense BBQ sauce coating.

*I made nectarine mustard this summer and canned it . . . use any mustard in place of it if you need to!