Friday, July 23, 2010

BBQ Sauce & Ribs in a smoker....

So my beloved husband loves his meat, as do, I know for sure, many of my readers. And so, here is one for him and his carnivorous friends to drool over! Though I did not try the ribs, Ryan exclaimed them more or less the 'best he's had'- short of a business trip down to Memphis a few years back. Thanks to our friend Eric, for using his smoker to make them even better.

BBQ Sauce:
1 cup ketchup
1 cup water
4 tablespoons molasses
4 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons Dijon or spicy brown mustard
2 tablespoons light/dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon hot pepper sauce (such as Tabasco®)
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper


Whisk the ketchup, water, molasses, Worcestershire sauce, apple cider vinegar, mustard, brown sugar, salt, hot pepper sauce, garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Allow to cool and use, or better yet, pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.

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