Burnt Tongue BBQ Sauce
"This bbq sauce has a nice sweet flavor combined with a spicy kick. If you fix your ribs the way I have suggested, I guarantee you will have the most tender, delectable ribs you've ever eaten. These ribs are a huge hit at parties and family gatherings, I have yet to find someone that didn't fall head over heals for them! 1 quart will coat 4-6 lbs. of pork spareribs"
- Ready In:
- 27hrs
- Ingredients:
- 14
- Yields:
-
1 quart
ingredients
- 2 cups ketchup
- 2 cups distilled white vinegar
- 1 cup dark corn syrup
- 1⁄4 cup molasses
- 1 tablespoon red bell pepper, finely chopped
- 4 teaspoons sugar
- 2 teaspoons liquid smoke
- 1 teaspoon salt
- 1 1⁄2 teaspoons crushed red pepper flakes
- 1 1⁄2 teaspoons hot pepper sauce (Tabasco sauce)
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
directions
- Combine all ingredients in a large saucepan.
- Using a wire whisk, mix ingredients until smooth.
- Bring bbq sauce to a boil over high heat, then reduce the heat and simmer the sauce to desired thickness (I simmer mine for about an hour).
- Remove sauce from heat when thickened and pour into a one quart jar.
- This recipe will generously coat 4 lbs of ribs, with sauce left over for dipping.
- For bbq pork spareribs, cut ribs in 3-6 rib sections.
- Coat rib sections generously with bbq sauce and wrap in tinfoil.
- If you have time, I suggest you marinate these ribs in the refrigerator for 24-36 hours.
- Preheat oven to 300 degrees.
- Cook ribs wrapped in foil for 2-3 hours at 300 degrees, ribs are ready when the meat has shrunk and about 1/2 inch of the bone is sticking out.
- Remove ribs from tinfoil and coat generously with bbq sauce.
- Bbq ribs for 2-3 minutes per side, or until sauce starts to char a little (if you like your sauce burnt more just bbq longer).
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Reviews
-
Made this sauce today for some baby backs that I slow cooked all day using the side smoker box on the grill. My-O-My. This sauce put them over the top. I found myself with no red pepper in the fridge, and got creative by dicing up a fresh peach for that chunky effect. Also didn't have the full amount of white vinegar so I combined some white, cider, rice, and balsamic vinegars to bring it up to measure. I loved the mingling of flavors, but will go for more heat next time with a bit of chipotle as well. Keep in mind that I like SPICY so please try the written recipe first before turning up the heat. Can't imagine anyone being dissapointed with this marvelous sauce. -
This is the best sauce for pork period. The ribs are fantastic cooked this way, but it's the sauce that really makes it. At first a slightly sharp vinegar taste that mellows into a sweet taste and then the heat kicks in! It's not really all that hot but oh so good. My wife said it's the best BBQ sauce she's ever had and I agree. -
These are superb! If you're looking for the PERFECT knock-em-dead recipe for your big bbq this summer, this is it! It's HOT, so have plenty of cold drinks waiting. Yum! -
I make something REALLY similar.... but I hate Tabasco, so I use a habanero based hot sauce... and I skip the liquid smoke, as my meats are actually cooked in a smoker, so there is no reason to add liquid smoke. -
I am already planning to make a double batch of this. I have yet to find a sauce anywhere near this warm on the store shelves. This is not for children or your grandma!
RECIPE SUBMITTED BY
The Crazy Chef
Elko, Nevada
I live in the bustling little city of Elko, Nevada. I am a single father of a wonderful son. Both of my parents originate from farming communities in Nebraska. My mother started teaching me to cook about the time I could wield a spatula (fivish or so), and I have had a passion for it ever since. I vividly remember waking up and cooking breakfast for the family (consisting of bacon, eggs over easy, steak (medium rare), pancakes, and toast) when I was in kindergarten. I have always dreamed of attending a cullinary academy and becoming a master chef, unfortunately the opportunity to fulfill my dream has never presented itself (until I found Recipezaar. :o)).
My recipes. ?I would never post a recipe that wasn't already tried and true, so if you see my name on a recipe it's guaranteed to be a good one. I have an extensive recipe collection that I plan to share with everyone at Recipezaar, however I might hold back a few of my best ;o). I pretty much only cook with cast iron, and carbon steel cookware. I have tried many different types of cookware but have never found anything that would compare to a well seasoned piece of Griswold, Wagner Ware, or Matfer Bourgeat.
