Drew's Special Rib Sauce
"When Damon's Restaurant left our area, I had to create their wonderful rib sauce. This deliciously sweet, hickory-flavored sauce is my family's all-time favorite! When I want a little heat, I add some hot sauce to recipe. Great on chicken, pork chops, meatloaf, and country ribs, cooked in the oven or on the grill. It even makes good baked beans. However, for ribs that live up to their name, try the Best Babyback Ribs in Town, Recipe #57185. This recipe came from my cookbook, "True Southern Family Favorites"."
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
1 1/2 cups
- Serves:
- 6-8
ingredients
- 1⁄4 cup molasses
- 1 cup catsup
- 6 tablespoons vinegar
- 3⁄4 cup dark brown sugar
- 4 teaspoons liquid smoke
- 1⁄4 teaspoon onion powder or 1/4 teaspoon onion powder
- 1 1⁄4 teaspoons chili powder
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon garlic powder (not garlic salt) or 1/2 teaspoon garlic granules (not garlic salt)
- 1 tablespoon cornstarch
- 1 tablespoon water
directions
- Mix cornstarch and water together to make a slurry.
- Set aside.
- Mix remaining dry ingredients together.
- Place in saucepan.
- Mix remaining wet ingredients together.
- Pour half of wet ingredients into dry ingredients, stirring to mix well.
- Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
- While mixture is gently boiling, pour in slurry while stirring.
- Return mixture to a slow boil and cook until sauce thickens a little.
- Sauce should be thick enough to cling to ribs, yet pourable.
- Cool sauce and store in air-tight glass or plastic container.
- Refrigerated it keeps indefinitely.
- Double or triple the recipe, as you'll find lots of uses for this luscious sauce.
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Reviews
-
5000 Stars! Oh. My. My. I LOVE THIS SAUSE! It really is a BBQ Sause but good enough to dip with. It's even a wonderful mistake when you (oops) spill a little and have to lick your fingers! I used a little extra of each spice and added 1-1/2 teaspoons of cayenne pepper, just because at house the hotter the better! Thank you for this recipe I will make always and forever! Again 5000 Stars! -
I made this sauce recipe recently, and I used a rack of ribs on the grill...It was really DELICIOUS... I would use just a little less liquid smoke next time, as I like a mild smoky flavor, and I might heat it up a little next time with some hot sauce...I It was really good just like this, if you like a good smoky flavor... I give it a 5! -
This is the second best barbeque sauce I've ever had (after Thelma's in Houston), but it's a very close second to Thelma's, and it blows everything else out of the water. Everyone I've served this to has gone crazy for it. -
This was a really great sauce! I left out the liquid smoke (due to unavailability and a short amount of time to work with) and added fine-chopped onions and 2 seasonings from Emeril Lagasse (tv chef) and it was incredible! On behalf of me, my family, and about 10 other friends, THANK YOU!
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This is an Excellent recipe!! I added some dry minced garlic along with the garlic powder and some fresh ground black pepper to kick it up some more. I used it on country style pork ribs. This is truly a wonderful tasting sauce just the way it is. Thanks BeachGirl.
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RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
