Recipe by Bone Man
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!
Top Review by yamakarasu
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!
- 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)
Directions See How It's Made
- 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.