Prep 10 mins
Cook 20 mins
A great basting sauce for ribs. Make up a batch and, in a sterilized container, it will keep in the fridge for a long time. From Cedar Grove Mansion and Restaurant in Vicksburg. Enjoy!
- 1 onion, chopped
- 1⁄2 cup molasses
- 1⁄2 cup catsup
- 2 teaspoons orange peel, finely shredded
- 1⁄3 cup orange juice
- 2 tablespoons canola oil
- 1 tablespoon vinegar
- 1 tablespoon steak sauce
- 1⁄2 teaspoon prepared mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon hot pepper sauce
- 1⁄8 teaspoon ground cloves
- 1⁄4 cup Bourbon (I use Jim Beam)
- Mix all ingredients in a non-reactive cooking pot (no aluminum) and bring to a boil.
- When the sauce comes to a boil, reduce the heat and simmer for 20 minutes.
- Pour into clean mason jars and use right away to baste either pork or beef ribs or, store in the refrigerator for later use.
This was fantastic with ribs! I'm used to regular BBQ sauces, so this was a great change! Very citrusy yet tangy, and it had a great kick from the spices. I used a bit of brown sugar instead of molasses (not much since I didn't want it very sweet), and a few shakes of Worcestershire instead of steak sauce. I skipped the orange peel and the oil as well, and it was still great. Definitely one of my new favourite sauces. Thanks!