Help Bar B Q rib recipe!

Mr Wolverine

Mr Wolverine

CGN Regular
Location
Manitoba. Canada
Looking for a good home made rib sauce recipe!! When I eat ribs if I don,t have to roll my sleeves up and get plastered in sauce some thing is wrong. Not looking for sauce out of a bottle, some one out there must know what I am looking for. I need to Bar-B- Q ribs Friday and I am looking for a knock out sauce! Will post results here.
 
I stole this off the net, most likely from Meathead. It needs to be caramelized on the ribs to be delicious. Just as a straight dipping sauce it isn't spectacular.

BBQ sauce
The sauce : Will do 3lbs( I usually double the reciepe and save it).
1 cup heinz ketchup
3/4 cup of white vinegar ( if using a kectup other then heinz may need to increase vinegar).
1/2 cup molasses
3/4 cup of honey
1/2 tsp table salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp tabasco sauce

Add some liquid smoke for a different flavor. #If making hickory cut back to 1/3-1/2 cup instead of 3/4 cup vinegar and 3 tsp or more liquid smoke.

Combine ingredients for sauce in a good sized sauce pan and bring to a boil stirring as needed, reduce heat and simmer ocassionly stirring for 1/2 hr.
 
Do you want spicy? Sweet? Tangy (acidic)? Smoky?

Here's my basic recipes, which is more on the spicy/smoky side. You can adjust the ratios to change the balance more toward spicy, sweet or tangy. To make it more sticky for ribs, you can substitute honey (preferably a dark honey, like that from avocado, rather than the light, clover honey you buy at most grocery stores) instead of the brown sugar in the BBQ sauce recipe (not in the rub). As with all cooking -- taste, taste, taste, and adjust as necessary.

BBQ Rub
~~~~~
4 tbsp firmly packed brown sugar
2 tbsp sweet paprika
2 tbsp smoked paprika
3 tbsp black pepper
3 tbsp coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp ground cumin (preferably, start with whole seeds, toast them and then grind in a mortar & pestle)
1 tsp cayenne pepper

Mix all ingredients together. Use as a dry rub on meats. Used as a base for BBQ Sauce, below.

BBQ Sauce
~~~~~~~
2 cups ketchup
3 tbsp cider vinegar
4 tbsp Worcestershire sauce
5 tbsp firmly packed brown sugar
2 tbsp molasses
2 tbsp prepared mustard
1 tbsp Tabasco sauce
1.5 tbsp BBQ Rub (above) (adjust to taste)
3 tsp liquid smoke
1 tsp black pepper

Combine all ingredients in a non-reactive saucepan. Bring slowly to a boil on medium-high heat. Reduce heat to simmer until dark, thick and deeply flavoured.
 
I've got an easy killer BBQ shaved beef on a bun. Just fed 40 and got rave reviews. Even kids love it. Better than hot dogs.
Hard to beat a good rib though.
 
I actually prefer to make a DYNAMITE dry rub, apply heavily, grill low & slow with smoke, and then lightly apply whatever generic sauce you want (just for some stickyness basically.)

The dry rub is the keystone IMO. That, and removing all the membrane from the ribs prior to cooking.
 
Alter3d's rub is ideal, however I would personally add cinnimon and nutmeg to it as well,( hell , pumpkin pie season if you don't have them separated would work to). Cinnimon,cumin and nutmeg I find compliment each other and pork very well, that with the brown sugar will form a very nice crust on your rib.

For the sauce, I would combine all ingredients into a pot or deep ish pan to, well become BBQ sauce. Since I have never had the chance to obtain liquid smoke I have found that if I BBQ my veggies ( onion, jalapeño pepper, garlic) and use a blender to combine them all together, I get a pretty good result. Let combine BBQ sauce sit in a fridge for 24 hours, and it's good to go.
 
I know you're just looking for a sauce, but I feel compelled to share this simple, crowd-pleasing recipe I use on pork ribs:

Cut full rack of ribs into smaller pieces (4-5 bones each piece)
Place smaller pieces into a large tinfoil container (similar to those that you can get at the grocery store for a turkey)
Fill the tinfoil container with pineapple juice until the ribs are just covered (usually around 1-1.5L of juice)
Cover the container with tinfoil and place it on the BBQ for 3-4 hours at around 350F
Remove the ribs from the container and finish/caramelize them with BBQ sauce on the grill

If you did it right the meat should almost fall off the bone when eating :)
 
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I usually just wing it.

Once made a sauce with about 6 bottles of Dad's Root Beer reduced down by more than half - probably closer to 3/4, to concentrate the flavour/sweetness. Ketchup, salt, pepper, lemon juice, garlic powder, chili powder, Tabasco, liquid smoke, Lea and Perrins (can't spell or say worchestershire... worcestershire... whatever... Lea and Perrins).

Let it sit overnight at least, so it will taste like a sauce, not like a collection of ingredients.

So basically - start off with a base flavour you like, then build a sauce around it. Adjust amounts and seasoning as necessary.

Edit: Had to add - recipes are for bakers and dessert makers.
 
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I boil my ribs first till they just start to fall off the ribs

I make a puree of fruit
peaches /aprocot (jam)
marmalade jam
splash of plum jam
honey
brown sugar
Spices
reduce in a pot till its as thick as jam (when cool)

throw ribs on bbq brush on sauce with fork/brush flip
more sauce on other side
EAT
Never any left overs
Not good if watching sugar intake
add maybe a squirt of katchup
 
Some things are hard to share... I developed this sauce with a classmate back in culinary school.

BBQ Sauce ver. 1.1
D. Turner
2 tbsp- 1 oz evoo
1 med onion, 8 oz diced
3 cloves garlic, fine brunoise
Deglaze with
1/2 cup-4 oz bourbon
Add
1 cup- 8 oz chipolte in adobo
Add
1/3 cup-2 3/4 oz cup cherry juice (thickened with xanthan gum & carob bean gum
Add
1/2 oz-2 tbsp ancho chile powder
1/4 oz-1 tbsp paprika
1/4 oz-1 tbsp prepared mustard
1/2 oz-1 tbsp red wine vinegar
1/2 oz-1 tbsp worcestershire sauce
1 oz-2 tbsp brown sugar
3/4 oz- 1 tbsp honey
3/4 oz-1 tbsp molasses
Sea salt
Fresh cracked black pepper

Cook, season,& strain through fine chinois, chill & bottle

Enjoy - Djt - Chef -cuisine
Xanthan gum/ carob bean thickening can be substituted with a roux.
Roux- equal part fat & flour - heat fat of choice( butter, evoo etc) add equal part flour and cook, stir constantly - it will form a paste that can be set aside and used as needed.
Note. Roux will not keep its thickening power if frozen & reheated
If your going to freeze extra sauce use waxy maize for thickening
"Fine brunoise " means very fine dice
 
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This one is a favourite of mine. It also always turns out better if you are sipping Jack Daniels while BBQ'ing those ribs. Jack Daniels Single Barrel is a good choice although any good bourbon will work
•Jack Daniels, about 1/2 to 3/4 cup, or to taste
•1/2 cup chopped onion
• 4 cloves garlic, finely chopped
• 2 cups ketchup
• 1/3 cup vinegar
•3 tablespoons
•Worcestershire sauce
•1/2 cup brown sugar, firmly packed
•3/4 cup molasses
• 1/2 teaspoon pepper
•1/2 tablespoon salt
•1/4 cup tomato paste
• 1 teaspoon Liquid Smoke
•1/2 teaspoon Tabasco sauce, or to taste

Preparation:

Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.
 
Dennis79 said:
Anybody else find it strange how many Gun Nutz can make BBQ sauce??? lol
Click to expand...

Once you kill it you need to know how to cook it.
My recipe is pretty much the same as a couple above but the most important ingredient is a few ounces of a nice Bourbon, both in the sauce and in a glass.
 
Tried and true!

4 pounds pork back ribs
2 cup brown sugar
1/2 cup ketchup
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup Rum
1 cup chile sauce
4 cloves garlic, crushed
2 teaspoon dry mustard
ground black pepper


Directions
- Preheat oven to 300 degrees F.
- Remove the rib membrane and cut ribs into serving size portions (6-8" long), wrap in double thickness of foil, and bake for 2 1/2 hours.
- Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
- In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
- Preheat grill for medium heat. Position grate four inches above heat source.
- Brush grill grate with oil. Place ribs on grill, and cook for 20-25 minutes, basting with marinade.
 
Never made the quite the same twice .... but always prep day before. And slow smoke 3hrs.+ on the broil king top rack indirect heat around 300 degrees.. place a cookie sheet under ribs to catch drippings keep it topped up with water.
 
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