Recipe by The Crazy Chef
This bbq sauce has a nice sweet flavor combined with a spicy kick. If you fix your ribs the way I have suggested, I guarantee you will have the most tender, delectable ribs you've ever eaten. These ribs are a huge hit at parties and family gatherings, I have yet to find someone that didn't fall head over heals for them! 1 quart will coat 4-6 lbs. of pork spareribs
Top Review by karma
Made this sauce today for some baby backs that I slow cooked all day using the side smoker box on the grill. My-O-My. This sauce put them over the top. I found myself with no red pepper in the fridge, and got creative by dicing up a fresh peach for that chunky effect. Also didn't have the full amount of white vinegar so I combined some white, cider, rice, and balsamic vinegars to bring it up to measure. I loved the mingling of flavors, but will go for more heat next time with a bit of chipotle as well. Keep in mind that I like SPICY so please try the written recipe first before turning up the heat. Can't imagine anyone being dissapointed with this marvelous sauce.
- 2 cups ketchup
- 2 cups distilled white vinegar
- 1 cup dark corn syrup
- 1⁄4 cup molasses
- 1 tablespoon red bell pepper, finely chopped
- 4 teaspoons sugar
- 2 teaspoons liquid smoke
- 1 teaspoon salt
- 1 1⁄2 teaspoons crushed red pepper flakes
- 1 1⁄2 teaspoons hot pepper sauce (Tabasco sauce)
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
Directions See How It's Made
- Combine all ingredients in a large saucepan.
- Using a wire whisk, mix ingredients until smooth.
- Bring bbq sauce to a boil over high heat, then reduce the heat and simmer the sauce to desired thickness (I simmer mine for about an hour).
- Remove sauce from heat when thickened and pour into a one quart jar.
- This recipe will generously coat 4 lbs of ribs, with sauce left over for dipping.
- For bbq pork spareribs, cut ribs in 3-6 rib sections.
- Coat rib sections generously with bbq sauce and wrap in tinfoil.
- If you have time, I suggest you marinate these ribs in the refrigerator for 24-36 hours.
- Preheat oven to 300 degrees.
- Cook ribs wrapped in foil for 2-3 hours at 300 degrees, ribs are ready when the meat has shrunk and about 1/2 inch of the bone is sticking out.
- Remove ribs from tinfoil and coat generously with bbq sauce.
- Bbq ribs for 2-3 minutes per side, or until sauce starts to char a little (if you like your sauce burnt more just bbq longer).