Recipe by The Chillichick
My own recipe for a sweet spicy sauce to simmer beef ribs, then smoke them on the pit. Lots of room for variation, even if you don't have the exact ingedients!
- 2 beef ribs (7-8 ribs each rack)
- 1⁄2 gallon apple juice (Organic fresh is best, but any apple juice or apple cider will work, *1)
- 1⁄4-1 gallon water (*1)
- 1 cup brown sugar (packed)
- 1⁄4 cup molasses (Sorghum or Black Strap is best)
- 1⁄4 cup apple cider vinegar
- 2 tablespoons Braggs liquid aminos (*2)
- 5 -8 garlic cloves (smashed or chopped doesn't really matter)
- 1 tablespoon black pepper
- 4 dried guajillo chilies, de-stemmed, de-seeded, torn up in pieces (*3)
- 1⁄2 tablespoon cayenne powder
- 2 tablespoons allspice (optional if you don't have any, but really this is the "secret" ingredient., *4)
- 1 tablespoon chili powder
Directions See How It's Made
- Add everything to pot big enough to completely immerse your ribs. Pot should be big enough to completely submerge your ribs. I cut my racks down to 2-3 rib pieces. Not in singles or they dry out to much.
- Simmer, covered on low for 45-60 minutes. DO NOT BOIL!
- Transfer to barrel pit or smoker, and smoke for 1-2 hours.
- Use a brush or mop to baste a couple of times while on the barbecue.
- *1- In general the ratio for liquid is 2 to 1 apple cider. I have added beer, wine, a cup of leftover coffee, orange juice, etc. Just be sure your ribs are completely covered.
- *2- You can use Worcestershire sauce, Soy sauce, or some other equivalent. All of these are salty which is why I do not add any other salt, it dries out the meat. It is betterr to add the salt while you are eating!
- *3- You could use any mild/medium dried chili, or if you don't have any just use more Chili power, Cayenne powder or Chipotle powder.
- *4- Allspice really gives this that something special, but if you don't have any try a little cloves, cinnamon or nutmeg. (But NOT a whole tablespoon of these spice.).
- I have only ever smoked these using mesquite, or charcoal with some pecan or peach. I don't know how oak or hickory will affect the flavors.