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Jun 14, 2007 06:12 AM

Great rib-sauce recipes?

I'm making ribs this weekend. Help me come up with a great home-made sauce!

I prefer not too sweet or oily, I like things tangy, maybe a bit spicy - but please suggest whatever works for you!

Any other rib-preparation suggestions are welcomed.

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  1. I like this one a lot. It comes from Paul Kirk's "Championship Barbecue" book. He calls it Tex-Mex.
    1 Cup ketchup
    1/2 Cup packed Dark Brown Sugar
    1/4 Cup Cider Vinegar
    2 Tbs. Worcestshire Sauce
    2 tsp. Dry Mustard
    1 tsp. crushed red pepper
    1/4 tsp. cayenne pepper

    Combine ingredients and blend well.
    Thirty minutes before the end of cooking time,brush the ribs on both sides with the sauce. Continue to glaze and turn to keep the sauce from burning or caramelizing.

    If you want the rub recipe that goes with it, just ask.

    1. I'm not a big fan of sauces, and I've gotten away from complicated rubs, too. I prefer just plain old salt and pepper for a rub, and the flavors of smoke and pork come through like a beacon. Then again, I like my ribs 'old school'. Why cover up the delicate flavors of pork and smoke with sauce?

      1 Reply
      1. re: ricepad

        I totally agree with you and feel the same way with fresh fish too. Save the sauce for the side.

      2. Have you tried a Florida sauce? There are many versions of the web, most of them pretty similar. I don't remember the exact measurements and I'm not at home now, but mine includes

        white horseradish
        fresh lemon or lime juice (I much prefer lime juice)
        a little hot sauce

        You just toss it in a pot and simmer for 20 minutes. Awesome on ribs and great on chicken, too. It's not sweet at all, it's as spicy as you want to make it, and it's certainly tangy. If anyone wants the recipe I can post it tonight.

        1. I remove the membrane from the inside, then rub with a standard pork dry rub. I use an offset smoker, indirect 250f temp. with oak. I cook em for 3 hours, foil them and cook for another 2 hours. Unfoil and slather on a glaze(posted below). Then cook 1 more hour to firm them up and give a good texture.
          When done, the meat will have pulled back 1/2-1 inch from the ends of the bones.

          Rib Glaze
          Warm the following ingredients on stove top until sugar melts and mustard breaks down.
          1 c. brown sugar
          1/4 c. Mustard
          1/4 c. apple cider vinegar

          3 Replies
          1. re: Spencer

            mmm... offset smoker with indirect heat! sounds beautiful.

            as for the minimalist approach (no sauce) - i hear ya, and i'd like to try that soon, so thanks for the suggestion.
            but guests are coming on sunday and will expect the slathery approach!

            1. re: bellywizard

              If they must have sauce, serve it on the side and let them self-slather. Since I don't sauce anymore, I no longer make my own sauce, but sometimes my guests expect sauce, so I'll offer them a blend of Cattlemen's and a raspberry-chipotle sauce whose brand I don't remember (mix 'em 50/50). I get 'em both at Costco.

              1. re: ricepad

                I can go either way with the sauce for ribs- love them both ways.
                It took me about a year to get a Texas type chipotle sauce the way I wanted it- tastes great, but it sure makes my forehead sweat :)
                I've been wanting to experiment with Rasberries, and other fruits.

          2. I recently made a simple sauce with soy sauce, marmelade, garlic, ginger, and some chili sauce to taste. Simmer it to for ten minutes (if using it to BBQ) or longer to thicken the sauce up. It tasted great. I also used the sauce with ribs in the slow-cooker.