May is National BBQ Month! | Southern Recipe Small Batch

Ingredients

• 1/2 rack Baby back pork ribs
• 1/4 cup Chinese five spices
• 1/4 cup Chicken broth
• 1/4 Tbsp. Chili powder
• 1/2 cup Ketchup
• 4 Tbsp. Honey
• 2 Tbsp. Molasses
• 3 Tbsp. Butter
• 1/2 cup Sweet onions, chopped fine
• 1 cup Hickory barbecue sauce
• 1/2 cup Unsalted butter, melted
• 1 cup Extra-virgin olive oil
• 1 Tbsp. Ground cinnamon
• 4 Tbsp. Grape jelly
• 5 Tbsp. Black pepper
• 2 Tbsp. Garlic power
• 2 Tbsp. Kosher salt
• 1 Tbsp. Ground cumin
• 1/4 cup Apple cider
• 1/4 cup Pomegranate juice
• 2 Tbsp. Onion powder
• 4 Tbsp. Cajun hot sauce