Recipe

Truckload Rib Sauce Recipe

Add Step-by-Step Photos	Cabincrazyone / All my dishes 1 year, 7 months ago A little bit of this, a pinch of that, it takes a truckload of ingredients to make this sauce. It's based on the mutha (mother) sauce from Dinosaur BBQ An American Roadhouse. I didn't want seven cups of sauce in my fridge so I decided to divide their... More Prep:15m Cook:10m Servings:4	Cabincrazyo
	grilling or dipping sauce

Does this look good? Yeah! / Nope

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Ingredients

2 pounds pork ribs

2 Tblspns olive oil

1/4 Cup minced green bell pepper

1/4 Cup minced onion

1 clove garlic minced

4 oz water

4 oz Heinz chili sauce

2 oz Heinz ketchup

1/2 Tblspn Frank's Red Hot Original Pepper Sauce (or Tobasco)

2 Tblspns Worcestershire Sauce

1/2 Tblspn yellow mustard

1 Tblspn full flavored molasses

1/2 Tblspn lemon juice

1-1/2 Tblspns dark brown sugar

1/2 teaspn chili powder

1/2 teaspn allspice

1/8 teaspn salt

The yield is about 12 ounces, just right for two pounds of meat.

This sauce is mild. If you want it hotter, add a chili pepper, more hot sauce, or more chili powder.

Directions

Arrange ribs on bottom of large dutch oven, cutting as needed. Cover with water and boil for 20 minutes.

While that's going on, heat the oil in a 2 qt saucepan, throw in the minced onion and pepper. When the onion starts looking translucent, add the minced garlic. Saute until onions look translucent and pepper is soft.

Add the other ingredients, stir well, and simmer, just barely boiling for ten minutes.

Remove ribs to an 8 x 8 inch baking dish, cut to fit as needed.

Pour sauce over ribs, baste well.

If you're into marinating, cover with plastic wrap and refrigerate. (I usually don't marinate. I need to be convinced it makes a difference with something like a BBQ sauce, that is not subtle in flavor.)

Preheat oven to 300 degrees. Remove plastic and cover with aluminum foil. Bake for two hours. At one hour, turn the ribs, baste them, recover and back into oven. If you want to brown the exposed side, uncover for the last 15 minutes.

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Comments

mystic_river1 1 year, 7 months ago said:
Saved my friend big ol' 5 for this one! Joymarie

mbalmr 1 year, 7 months ago said:
DANG, this sounds decadent. I've never made ribs before; this will be my first "stab" at it. (I stopped eating ribs after mortuary science college.) As Adam probably once said, "oh, how I miss my rib............"

krumkake 1 year, 7 months ago said:
Thanks for doing the "tweaking" for us, CCO! This sounds fantastic, and I am READY for the summer BBQ season to begin...I think this will do great on some ribs (or chicken) on the barbie - my mouth is watering!

conner909 1 year, 7 months ago said:
This looks really good, cabin! Am bookmarking.

wynnebaer 1 year, 7 months ago said:
Oh yeah....:)

rml 1 year, 7 months ago said:
Bookmarked...I'm with Krum, bbq chicken. Can't wait to try this. Thanks for the post!

jenniferbyrdez 1 year, 7 months ago said:
Yeah baby.

pudgy47 1 year, 7 months ago said:
Printed this off!!!Ingredients are A-OK.

sparow64 1 year, 7 months ago said:
Sounds like some kickin sauce!! Saving this to try, thanks for sharing.

bakermel 1 year, 7 months ago said:
Sounds awesome! :) TY, C! :)
~Melinda

cabincrazyone 1 year, 5 months ago said:
At the risk of sounding like I'm recommending a commercial product, I'd like to recommend a commercial product. I recently found a BBQ sauce that my wife and I like very much. It's a tomato based sauce that doesn't taste of tomatoes at all. As a matter of fact neither of us is able to explain the flavor. We can't pick out a worcestershire taste, or tabasco, or A-1 flavor. It's not sweet and it's not spicy. It's different and yet not uncommon. It's Shore Lunch brand Grilling glaze, their Original BBQ. (They have other flavors, as well.) Based in Blaine, Mn, you can check it out at shorelunch.com. I found it at Menard's. I think it's at Gander Mountain, also. (No, I don't own stock.)

brianna 1 year, 1 month ago said:
Delicious. '5'

chandrima 1 year, 1 month ago said:
Yum yum!!

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