Pork Ribs and Barbecue Sauce
Posted: Mon Feb 04, 2013 7:21 pmA few people asked me what I put in my barbecue sauce and what i did to make the ribs so tender. I make my own barbecue sauce because I can't stand the artificial smoke flavor of the boughten kind.
First, I cut the ribs into one or two rib pieces. Then I sprinkle with garlic and a little black pepper, cause I love garlic and believe you can never have too much of it! Put in shallow pan and cook at 275 - 300 degrees for maybe 3 hours, starting out covered with foil, but taking foil off for last hour. I don't put any barbecue sauce on these ribs until the last 20 minutes.
When I am doing these for myself, I don't put any barbecue sauce on at all because I will cool them off and freeze most of them in bags in the freezer. This way when I want ribs, I can just put a couple in the microwave and reheat, adding the sauce at the end. Less messy this way.
For the sauce, I put the following in a small sauce pan. Amounts are really "to taste" so feel free to adjust recipe to what you like--taste as you go along.
2 cups catsup (save the empty bottle to store sauce in)
1/2 cup water
1 tsp garlic powder
1/4 cup cider vinegar
juice of a lemon
2 T brown sugar
2 T worchestershire sauce
1 T soy sauce
1 tsp tabasco (or more)
I have also been known to add some Montreal seasoning if I am fixing these for my younger son who loves things hot, but I also once made them too hot for my other son's wife's family. Try tasting it and adding whatever you think you need to add!!
I heat the barbecue sauce but do not really cook it because that can make it separate. Once it is hot, I brush it on the ribs if they are almost ready to serve. I also put the remainder in the bottle and store if in the refrigerator for the next time I make ribs or when I pull out some of the frozen ones to reheat.
First, I cut the ribs into one or two rib pieces. Then I sprinkle with garlic and a little black pepper, cause I love garlic and believe you can never have too much of it! Put in shallow pan and cook at 275 - 300 degrees for maybe 3 hours, starting out covered with foil, but taking foil off for last hour. I don't put any barbecue sauce on these ribs until the last 20 minutes.
When I am doing these for myself, I don't put any barbecue sauce on at all because I will cool them off and freeze most of them in bags in the freezer. This way when I want ribs, I can just put a couple in the microwave and reheat, adding the sauce at the end. Less messy this way.
For the sauce, I put the following in a small sauce pan. Amounts are really "to taste" so feel free to adjust recipe to what you like--taste as you go along.
2 cups catsup (save the empty bottle to store sauce in)
1/2 cup water
1 tsp garlic powder
1/4 cup cider vinegar
juice of a lemon
2 T brown sugar
2 T worchestershire sauce
1 T soy sauce
1 tsp tabasco (or more)
I have also been known to add some Montreal seasoning if I am fixing these for my younger son who loves things hot, but I also once made them too hot for my other son's wife's family. Try tasting it and adding whatever you think you need to add!!
I heat the barbecue sauce but do not really cook it because that can make it separate. Once it is hot, I brush it on the ribs if they are almost ready to serve. I also put the remainder in the bottle and store if in the refrigerator for the next time I make ribs or when I pull out some of the frozen ones to reheat.
