BBQ Sauce

"I got this recipe from my friend Jeff years ago-this is the original recipe for the fantastic sauce on the ribs at the Famous Montgomery Inn Resaurant, Cincinnati OH., Jeff used to use 1/2 of the chili powder and add 2 t. red pepper, for his own personal taste."
 
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photo by jenbuehler photo by jenbuehler
photo by jenbuehler
Ready In:
1hr 30mins
Ingredients:
9
Serves:
20
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ingredients

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directions

  • Combine in saucepan, bring to a boil.
  • Simmer for 1 hour-Strain.

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Reviews

  1. I live in Cincinnati currently and I buy the bottled montgomery inn sauce regularly for shredded bbq chicken sandwiches. I was making the chicken last night and didn't realize until last minute I was out of my favorite sauce! Luckily I found this recipe for the copycat which saved the day. My husband said it was the best BBQ chicken I'd ever made and I will keep this recipe, it was great and I believe the original poster when he says this is the actual recipe. I didn't have the terragon vinegar, so instead I used 1 c. apple cider vinegar with 1 tsp dry terragon.
     
  2. I grew up 2 miles from Montgomery Inn and have been eating their ribs for over 30 years. This recipe is very very close. Now in Minn., I am very glad to have it. Do not forget to heat it before using.
     
  3. This BBQ sauce is totally awesome on ribs! I kept brushing it on during grilling and the ribs rocked! Thank you!
     
  4. This works but if you add 1/2 cup molasses and 1 tsp Tamarind Soup Base Mix you have the Taste. The soup base is found at Asian food stores
     
  5. We moved about a year ago and depleted our stock of Montgomery Inn BBQ sauce. My Mom brings me bottles every now and then, and I had about 1/4 cup left when I found this recipe. I compared the taste to the sauce that remained in my bottle, and this recipe is so close to the real thing that I couldn't tell the difference. The sauce is easy to make and well worth the effort. Once you try this sauce, you'll never want any other.
     
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Tweaks

  1. In a side by side taste test of Montgomery Inn's Barbecue Sauce and this recipe-it's close but I wouldn't call it a "dead ringer." Here are some changes that were made using this recipe and adding some missing ingredients listed on the back of the barbecue sauce bottle. After 2 batches and a lot of tasting, it's impossible to tell the difference between the original Montgomery Inn's Barbecue Sauce and homemade:<br/><br/>Instead of regular Chili Powder, use Smoked Chili Powder<br/><br/>Add about 2 1/2 teaspoons of Tamarind (ethnic section in grocery store) to this recipe. In addition to the unique flavor that was missing, it gives it the exact color<br/><br/>Instead of Tarragon Vinegar, use white Vinegar and fresh chopped Tarragon<br/><br/>Mix 4 level tablespoons of Corn Starch with 1/2 cold water until smooth. After cooking time, strain the barbecue sauce twice so it is completely chunk free. Put it back on the heat and bring it to a boil then whisk in the Corn Starch water mixture, just to thicken it a little and give it the same consistency.<br/><br/>Since this is such a large batch, I canned the remainder. Making more for Holiday Gifts, it's a great sauce and after these additions from the ingredients listed on the bottle and slight changes, there is no difference!
     

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