Prep 5 mins
Cook 3 hrs
Awesome barbecue sauce. I stole it from an Air Force buddy a few years back and modified it to be a little spicier by using chili powder instead of dry mustard. Everybody tells me my ribs are the best they've ever had. I use the spiciest chili sauce I can find (Thai stuff usually works great), and a Korean chili powder called go-chu-ga-ru. Substitutes are listed in parentheses below. If you want it little milder, use more ketchup and less chili sauce. I also use this sauce to make a pretty mean beef brisket, and plan to try brushing it onto wings.
- 8 lbs pork baby back ribs
- 1 cup rum
- 2 cups Thai sweet chili sauce (Louisanna hot sauce)
- 1 cup Worcestershire sauce
- 1 cup soy sauce
- 1 cup ketchup
- 4 cups brown sugar
- 8 crushed garlic cloves
- 4 teaspoons chili powder (cayenne)
- 1 dash black pepper
- Cut the ribs into sections containing 2-3 bones each.
- Place ribs into a roasting pan and cover.
- Roast low (250-300) until meat is thouroughly cooked (about 3 hours).
- Combine ingredients for sauce in a large bowl.
- Place ribs onto broiling pan or gas grill.
- Brush sauce onto ribs and either broil or grill on high heat, rotating often.
- You want the sauce to carmelize, but not to burn.
- Keep brushing on sauce until it's all gone.
This is easy to make and VERY flavorful. Sort of Texas meets Thai. But I give it 4 stars rather than 5 because its very spicy even with the hot sauce cut in half -- at full strength it would be endurance food. ;) It makes a vast quantity. I made 1/8th the recipe to use on pulled pork sandwiches Recipe #270506 and have 3/4 cup left for something else.