EASY BARBECUE SAUCE RECIPE
Basic homemade BBQ sauce recipe for Pork Ribs.
Tips on making the best Bar B Q Sauce
and cooking barbecue spareribs.
Scroll down to see how to create your own
special barbecue sauce. 

Sauce Starter:
2 cups ketchup
1-1/2 cups Brown Sugar
1/3 cup Vinegar 
1 teaspoon Worcestershire Sauce 
1 teaspoon salt 

TIPS:
Never apply the sauce until the last few minutes of grilling or oven broiling as sauce will blacken and burn quickly. When using  gas or charcoals keep meat with sauce on it away from direct flame. If baking the Ribs in an oven, you can apply the sauce sooner otherwise make sure Pork Ribs are thoroughly cooked before applying sauce. It is best to make your sauce a day or two before using it so the ingredients can blend together. Keep it tightly covered it in the refrigerator, stir it well before using. To store sauce, funnel it into empty ketchup bottles or empty glass jars with a lid. Never stick the basting brush that has touched raw meat into the main batch of sauce as you will want to save any leftover sauce for another time. Store it in an air tight container and under refrigeration for up to several weeks or freeze it for a long period. 

Cooking The Ribs:
Tightly wrap each slab of ribs in tin foil, add 2 tablespoons vinegar with 1/3 cup water before wrapping and creasing the tinfoil so steam does not escape. Bake up to 3 individually wrapped slabs in an oven at 350 F/180 C for about two hours or until cooked tender. Poke through tin foil with a fork to see if meat is  tender between the bones. 
After ribs are cooked, open the tin foil very wide so all of the rib slab is exposed to your oven broiler OR remove them from tin foil to finish them on your outdoor barbecue grill. If using an electric oven broiler (which is a good method,) brush dab top of exposed ribs well with the sauce including bones, keep a vigilant watch to avoid sauce from burning overly black, ribs should get a dark rich red glazed color and some blackening around the edges is normal, carefully turn the slab of ribs over, baste and glaze that side the same as the first then remove them from oven to cool a little before serving. If you do not serve them right away, re-warm them in your oven at 
180-F but not higher then 200-F until very warm throughout, you just want to heat them but not cook them further. When reheating cooked, refrigerator cold ribs, the outside of the ribs will get dryer, crispier and tastier each time they are reheated.

Optional Sauce Ingredients: 
Now create your own special secret sauce, add only small amounts so you do not overpower the predominant flavor of the basic sauce. Use a sauce pan and gently heat, stir and blend all the ingredients together, sample taste sauce as you make it. Write down your recipe and the amount of each ingredient that you add so that when you come up with a blue ribbon winner you can make the sauce taste the same every time.

Starting with the Basics;
2 cups ketchup 
1-1/2 cups brown sugar 
1/3 cup vinegar 
1  teaspoon Worcestershire sauce 
1 teaspoon salt 

Add any or some of the following:
1/2 can of Beer
1 tablespoon Whiskey but not more
All Vinegars except white Distilled Vinegar
Anchovy Paste
Anise Spice
Apple Juice
Bay Leaves
Celery Salt
Chili Powder
Chinese Five Spice
Coconut Milk
Corn Starch, for thickening
Corn Syrup
Cumin Powder
Marjoram 
Dijon Mustard or Mustard Powder
Enchilada Sauce
Garlic Cloves or Garlic Powder
Ginger
Hoisin Sauce (Peking Sauce)
Honey
Hot Peppers, minced
Hot Sauce from a Bottle or White Pepper, Cayenne or Black Pepper
Instant Coffee Powder
Juices, small amount of either Apple, Orange, Pineapple, Lemon or Lime 
Liquid smoke
Maple Syrup 
Molasses
Onion Powder or Dry Minced Onions
Orange Juice or Orange Peel Rind or Orange Marmalade
Oyster Sauce
Paprika
Peanut Butter
Raisins, boiled then made into a paste
Salsa
Small amount of 7 Up Cola or Pepsi Cola (1-2 tablespoons)
Soy sauce
Tomato Juice
Tomato Sauce

Keep experimenting until you come up with a winner. Have you ever heard of or used WD40? WD-40 stands for Water Displacement and it took 40 tries to perfect it. It was invented by a staff of three at Rocket Chemical Company (San Diego, California) in 1953. Not that this
WD-40 story has anything to do with food, it's just a reminder that "practice makes perfect."


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