Drew's Special Rib Sauce

When Damon's Restaurant left our area, I had to create their wonderful rib sauce. This deliciously sweet, hickory-flavored sauce is my family's all-time favorite! When I want a little heat, I add some hot sauce to recipe. Great on chicken, pork chops, meatloaf, and country ribs, cooked in the oven or on the grill. It even makes good baked beans. However, for ribs that live up to their name, try the Best Babyback Ribs in Town, Recipe #57185. This recipe came from my cookbook, "True Southern Family Favorites".

• Ready In: 30 mins
• Serves: 6-8
• Yields: 1 1/2 cups

Ingredients

• 1⁄4 cup molasses
• 1  cup catsup
• 6  tablespoons vinegar
• 3⁄4 cup dark brown sugar
• 4  teaspoons liquid smoke
• 1⁄4 teaspoon onion powder or 1⁄4 teaspoon onion powder
• 1 1⁄4 teaspoons chili powder
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon garlic powder (not garlic salt) or 1⁄2 teaspoon garlic granules (not garlic salt)
• 1  tablespoon cornstarch
• 1  tablespoon water

Directions

1. Mix cornstarch and water together to make a slurry.
2. Set aside.
3. Mix remaining dry ingredients together.
4. Place in saucepan.
5. Mix remaining wet ingredients together.
6. Pour half of wet ingredients into dry ingredients, stirring to mix well.
7. Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
8. While mixture is gently boiling, pour in slurry while stirring.
9. Return mixture to a slow boil and cook until sauce thickens a little.
10. Sauce should be thick enough to cling to ribs, yet pourable.
11. Cool sauce and store in air-tight glass or plastic container.
12. Refrigerated it keeps indefinitely.
13. Double or triple the recipe, as you'll find lots of uses for this luscious sauce.