Ribs two ways on the PBC.
One with my traditional seasonings, and one just salt and pepper, and finished with a sweet chili, lime, Sriracha sauce.
The sauce was a failure. It surprisingly was very bland. As I was adding the ingredients the flavors and aromas were bold, then they just faded behind the heat.
I'm hoping that after a few days in the fridge, the flavors will marry a bit, and shine through.
