BBQ Sauce

BBQ Sauce created by jenbuehler

I got this recipe from my friend Jeff years ago-this is the original recipe for the fantastic sauce on the ribs at the Famous Montgomery Inn Resaurant, Cincinnati OH., Jeff used to use 1/2 of the chili powder and add 2 t. red pepper, for his own personal taste.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Combine in saucepan, bring to a boil.
  • Simmer for 1 hour-Strain.
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@MelinOhio
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@MelinOhio
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"I got this recipe from my friend Jeff years ago-this is the original recipe for the fantastic sauce on the ribs at the Famous Montgomery Inn Resaurant, Cincinnati OH., Jeff used to use 1/2 of the chili powder and add 2 t. red pepper, for his own personal taste."

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  1. Janet K.
    In a side by side taste test of Montgomery Inn's Barbecue Sauce and this recipe-it's close but I wouldn't call it a "dead ringer." Here are some changes that were made using this recipe and adding some missing ingredients listed on the back of the barbecue sauce bottle. After 2 batches and a lot of tasting, it's impossible to tell the difference between the original Montgomery Inn's Barbecue Sauce and homemade:<br/><br/>Instead of regular Chili Powder, use Smoked Chili Powder<br/><br/>Add about 2 1/2 teaspoons of Tamarind (ethnic section in grocery store) to this recipe. In addition to the unique flavor that was missing, it gives it the exact color<br/><br/>Instead of Tarragon Vinegar, use white Vinegar and fresh chopped Tarragon<br/><br/>Mix 4 level tablespoons of Corn Starch with 1/2 cold water until smooth. After cooking time, strain the barbecue sauce twice so it is completely chunk free. Put it back on the heat and bring it to a boil then whisk in the Corn Starch water mixture, just to thicken it a little and give it the same consistency.<br/><br/>Since this is such a large batch, I canned the remainder. Making more for Holiday Gifts, it's a great sauce and after these additions from the ingredients listed on the bottle and slight changes, there is no difference!
  2. Janet K.
    In a side by side taste test of Montgomery Inn's Barbecue Sauce and this recipe-it's close but I wouldn't call it a "dead ringer." Here are some changes that were made using this recipe and adding some missing ingredients listed on the back of the barbecue sauce bottle. After 2 batches and a lot of tasting, it's impossible to tell the difference between the original Montgomery Inn's Barbecue Sauce and homemade:<br/><br/>Instead of regular Chili Powder, use Smoked Chili Powder<br/><br/>Add about 2 1/2 teaspoons of Tamarind (ethnic section in grocery store) to this recipe. In addition to the unique flavor that was missing, it gives it the exact color<br/><br/>Instead of Tarragon Vinegar, use white Vinegar and fresh chopped Tarragon<br/><br/>Mix 4 level tablespoons of Corn Starch with 1/2 cold water until smooth. After cooking time, strain the barbecue sauce twice so it is completely chunk free. Put it back on the heat and bring it to a boil then whisk in the Corn Starch water mixture, just to thicken it a little and give it the same consistency.<br/><br/>Since this is such a large batch, I canned the remainder. Making more for Holiday Gifts, it's a great sauce and after these additions from the ingredients listed on the bottle and slight changes, there is no difference!
  3. jenbuehler
    BBQ Sauce Created by jenbuehler
  4. jenbuehler
    Absolutely spot on in flavor. After moving here frim Ohio we were lost without Montgomery Inn sauce until we discovered this recipe! Better than any Ga bbq mop sauces!! Our friends here love it!!
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