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1 hrs 30 mins
This is easy to make -- the most discriminating barbecue fans rave about this sauce ! This is an adaptation from Jeff Smith (The Frugal Gourmet). This sauce terrific with baby back ribs--I typically serve this sauce with slowly smoked baby back ribs -- then dip each rib in this warmed sauce just before serving. True to the southern tradition of barbecue, this sauce is not meant to be added during grilling---but, hey, you're the chef! You can apply this to your grilled meat during the last 15 minutes of cooking. I make a large batch (can easily be doubled) because it freezes well. Cut the chili flakes in half (or omit) if you have a low tolerance for spicy food. July 10, 2009: A reviewer has stated I plagiarized this recipe; as you can see above, I have ALWAYS attributed the recipe to Jeff Smith, also known as The Frugal Gourmet; I further stated this version to be an adaptation---the reviewer correctly indicates that the mustard & beef stock are the only things changed. The reviewer correctly states this recipe doesn't make one quart. Next time I make it, I'll correct the estimated yield. As a writer and know plenty about what plagiarism is (and isn't). Apparently, the reviewer doesn't. Got my hackles up on this one!!
Units: US | Metric
Serving Size: 1 (1474 g)
Servings Per Recipe: 1
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