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.


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.


At Mimi's Tablelessons from an older and wiser girl