Rib sauce

All about rib sauces on the web!

Ingredients:

-1 bottle ketchup

-2 cans tomato sauce

-1 medium onion

-1 cup brown sugar

-4 tablespoons molasses

-5 cups water

-2 lb. pork ribs

Chop up onion and saute until tender. Add the other ingredients and stir in. Cook for 15 minutes. Pour over spare ribs put in oven on 350 for 45 minutes to an hour.

How to prepare ribs:

Boil in water for 15 minutes then place in pan and put brown sugar on ribs (1 cup cook) until dry. Add sauce over ribs and bake for 45 minutes.

Ingredients:

-4 to 5 lbs. beef short ribs

-Salt and pepper to taste

Season short ribs with salt and pepper and bake at 350 degrees until nicely browned, about 30 minutes. Pour
off any accumulated fat in pan. Cool ribs. Set aside.

BARBECUE SAUCE:

-1/2 c. tomato puree

-1/2 c. cider vinegar

-1/4 c. dry sherry wine

-1/2 tsp. Worcestershire sauce

-1 tsp. dry mustard

-1 tsp. BBQ spice

-1 clove garlic, finely chopped

-1 c. catsup

-1 tbsp. soy sauce

-1/4 c. salad oil

-1 tsp. liquid smoke

-1 tsp. salt

-1/2 tsp. white pepper

-1/4 c. sugar

-1 1/2 tsp. cornstarch

-3 tbsp. water

Combine all ingredients except cornstarch and water in a saucepan and bring to a boil. Dissolve cornstarch in water and stir into sauce. Cook and stir until mixture boils and is thickened. Cook 2 minutes. Makes about 3 cups. Dip cooled ribs into barbecue sauce and place in a baking dish. Bake at 325 degrees for 1 hour or until ribs are tender.

Makes 4 servings.

Ingredients:

-Baby back ribs (1 slab per person)

-1/4 cup red wine vinegar or lemon juice

-1 stick butter, melted

-1 clove garlic, crushed

-1 onion, grated

Remove skin from back of ribs. Cut a small slit between each rib. Mix vinegar, butter, onion and garlic together and use mixture to season ribs on both sides. Place ribs on a preheated grill and close the cover. Turn ribs every 20 minutes and baste with Barbecue sauce until tender.

SPECIAL BARBECUE SAUCE:

-1/2 stick butter, melted

-1 green pepper, chopped

-1 onion, chopped

-3-4 cloves garlic, pressed

-1/2 cup celery (with leaves), chopped

-1 (16 oz.) can crushed tomatoes

-1 (12 oz.) can thick tomato paste

-1/2 can water, from tomato paste can

-1 tbsp. Worcestershire sauce

-1 tsp. salt

-2 tbsp. red wine vinegar

-2 tbsp. prepared yellow mustard

-4 dashes Tabasco sauce

-8 peppercorns

-1/4 tsp. ground cumin

-8 coriander seeds

-1/4 tsp. oregano

-2 tbsp. molasses

-4 tbsp. brown sugar

-1 bay leaf

-1/4 tsp. celery seed

Melt butter in medium saucepan. Sauté onion, garlic, celery and green pepper until tender. Add remaining ingredients and simmer 1/2 hour, stirring occasionally. Cool and put through a small sieve colander. Keeps in the refrigerator 6 to 8 weeks.

This recipe may be used on ribs, chicken, or beef in either wood-fired/charcoal pits or gas grill barbecues.