I have to hand it to my mom…her BBQ sauce recipe is a total winner. Everyone loves it…and I mean everyone that’s tried it. We use it only on baby back ribs, but that’s pourely out of habit. It’d be great on a burger, too. It’s a pretty dark, rich, strongly flavored sauce, so I think it would overpower chicken, or fish, but pork or beef of any kind would do just fine.
A funny story about this BBQ sauce… My dad is a HUGE fan of this stuff. He will quite literally dip just about anything into it just to be able to eat it. A fork, a spoon, a finger, a cracker…whatever might be handy as a scooping vehicle for the sauce. We usually take about 3-4 hours to cook up really good ribs, so you can imagine the number of dips that can occur in that time! And I think he literally every time says it would be good even on Cheerios, his fave breakfast cereal.
Let me ive you the recipe for the sauce first, then we’ll talk aout when to baste it onto the ribs or whatever.
Whit’s Mom’s utterly Delicious BBQ Sauce
(makes approximately 3 cups)
2 cups of ketchup
1/4 cup soy sauce
1/4 cup A-1 Steak sauce
1/8+ cup Worcestershire sauce
2-3 Tbsp red wine vinegar
3 Tbsp full bodied red wine, such as Cabernet, Zinfandel or Syrah
2 Tsp Kitchen Bouquet seasoning sauce
1 tsp garlic powder
1 Tbsp Tobasco sauce or to taste
1/4 cup dried minced onion
Mix all ingredients very well in a bowl or 4-cup Pyrex measuring cup. Allow to sit at least one hour at room temperature before using to allow the onions to rehydrate in the sauce (the sauce will thicken because of this as well).
When you’re cooking the ribs, you’ll want to baste them only in the last 10-20 minutes of cooking. There is enough sugar in the sauce ingredients that it will burn if you do it too soon. If you are cooking your ribs over a higher temperature, baste during the last 10 minutes. If on low, indirect heat or in a smoker, baste the last 20 miutes of the cooking. Baste each side twice, evenly spaced through that 10 or 20 minutes.
Trust me, this sauce is truly finger lickin’ good…