David from SLC
04-27-2010, 10:39 PM
Alright, I've played around with different ingredients and alterations of certain recipes and came up with a sauce I used on my ribs today, and it turned out quite good. I think this is one worth trying. Adjust ingredients and amounts to your liking and tell me what you've done. I'd love to hear any ideas.
2 tablespoons vegetable oil
1 medium onion
1 teaspoon minced garlic
1/8 cup bourbon
1 cup ketchup
1/2 cup water
1/4 cup molasses
4 tablespoons brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon ancho chili powder
1 tablespoon Worcestershire sauce
1 tablespoon red wine vingar
1 heaping teaspoon Dijon mustard
4 tablespoons honey
The honey not only sweetens it up, but makes for a nice glaze, should you like putting sauce on your ribs during the last hour of cooking. I acutally prefer saucing up right after I'm done cooking the ribs. I don't like to risk burning the sauce, but it's good either way. The recipe started with a lot more ancho chili powder, but this stuff's got a wicked kick so I backed off considerably. It also wasn't as sweet as I liked, so I increased the brown sugar, molasses, and honey.
2 tablespoons vegetable oil
1 medium onion
1 teaspoon minced garlic
1/8 cup bourbon
1 cup ketchup
1/2 cup water
1/4 cup molasses
4 tablespoons brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon ancho chili powder
1 tablespoon Worcestershire sauce
1 tablespoon red wine vingar
1 heaping teaspoon Dijon mustard
4 tablespoons honey
The honey not only sweetens it up, but makes for a nice glaze, should you like putting sauce on your ribs during the last hour of cooking. I acutally prefer saucing up right after I'm done cooking the ribs. I don't like to risk burning the sauce, but it's good either way. The recipe started with a lot more ancho chili powder, but this stuff's got a wicked kick so I backed off considerably. It also wasn't as sweet as I liked, so I increased the brown sugar, molasses, and honey.