Cook1 hr 20 mins
I always loved to come home and smell this in the oven!! You can use ribs, chops or anything really and it's simply mouth watering! The first time I made this I had everything except the tomato paste so I boiled down some V-8, cut back on the amount of water and simmered the whole yummy mess til I got what I was looking for. My mother (now known as Grandma 'Drea) swears this is not an original recipe but that credit is due to Sunset Magazine for first using it as a BBQed beef sandwich/sloppy joe recipe. Either way I now give to you all my favorite recipe of all time...
- 1 1⁄2 lbs pork ribs or 1 1⁄2 lbs pork chops
- 1 stalk celery (chopped)
- 1⁄2 small onion (chopped)
- 1 teaspoon garlic (minced)
- 1⁄4 cup ketchup
- 1 (8 ounce) can tomato paste (with enough water to make a thick sauce)
- 1⁄4 cup vinegar
- 1⁄3 cup brown sugar (loose not packed)
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon liquid smoke (I used a hickory flavored pwdr)
- Pre-Heat the oven to 350`.
- Brown your meat in a deep skillet then set in a baking dish (I use our the bottom of our broiling pan).
- Saute celery and onion in the same deep skillet you just browned the meat add a little bit of whatever you have laying around (ie: olive/vegetable oil, butter/margarine, etc) if needed.
- Add everything else. bring to a simmer for 3-5 mins or until sauce has reached the consistency of a bottled BBQ sauce.
- Pour over the meat.
- Bake in a preheated oven @ 350` for 20-30 mins uncovered then foil and continue baking for 1 hour.
I made this with ribs. This has the BEST sauce!! Kinda "bar-b-que-y", kinda sweet- DH & DD finally decided it was "awesome sauce". Wonderful! And my ribs did NOT dry out (which I hate!!). I will make this over and over!! Definitely will be served to guests!! Thanks so much- made for Spring PAC,2011.