At Mimi's Table

. . . lessons from an older and wiser girl

Sweet & Hot Barbecue Sauce

grannie geek sweet & hot barbecue sauceI can’t take credit for this luscious barbecue sauce.  The original recipe is at Mel’s Kitchen Cafe.  I was looking for a new recipe that was liquidy, not chunky, and I was happy to find this one.  I used it in my recipe for Father’s Day Ribs Fit for a King.  I’ve used it several times before and after Father’s Day, and just love it.  It’s a good all purpose sauce for ribs, chicken, pork chops, brisket, sausage, pulled pork – whatever grilling mood you’re in.

Prior to finding this recipe, I made Tyler Florence’s Ultimate Barbecue Chicken sauce.  It was delicious, but I grew tired of little chunks of stuff falling off the meat into the grill.  And I like my BBQ sauce hot and sweet, made with sugar and molasses.  I tweaked the original just a bit by substituting jalapeno jelly for some of the brown sugar.  Richard was happy the recipe also includes liquid smoke, which is one of his favorite sauce ingredients.

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Father’s Day Ribs Fit for a King

grannie geek father's day ribs fit for a king

Father’s Day BBQ Ribs fit for a King!

Who doesn’t love barbecued pork ribs?  I just love pork in any form.  My mother made ribs for us on several occasions, but she used an entirely different technique.  Mom cut the ribs into 2-3 rib portions, boiled the ribs until they were barely tender, cooked them for a while longer in a sauce of ketchup and vinegar, and baked them for a bit before serving.  Mom said this was her father’s favorite way to prepare ribs.  She put a “garbage bowl” in the center of the table where we would discard rib bones devoid of meat, gristle, everything.  We loved ribs.  If we’d figured out a way to eat the bones, we would have done that too with another slathering of her very simple sauce.

Through the years, I’ve experimented with a variety of porksicle cooking methods.  Regardless of the technique, I had empty plates and lots of bones.  But during a visit last summer, I decided to give the ribs a dry rub gently baked in the oven and then sauced.  The recipe was a special treat in celebration of my daughter’s family’s visit to Montana.  Brock, my son-in-law raved about them, so I knew I was onto something good.  I tried to finish the ribs on the grill, but they were so tender, falling off the bone, that I decided to bake them off in the oven.

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