You gotta kill me if I ask for it? If not, let's see it & Thanks
Here you go. This is a killer sauce. My son uses it almost exclusively at the end of his rib smokes if he's not trying out something from Sweet Baby Ray or Pepper Palace. (By the way, Sweet Baby Ray's has a Sweet Chili Sauce that is awesome for mass produced store sauces).
One batch recipe makes maybe 1/2 qt or so. I double it and fill up a quart jar with a little left over.
1C Ketchup
1/4C Molasses
1/2C Cider Vinegar
1 1/2C Brown Sugar
1T Kosher Salt
1tsp Garlic Powder
1tsp Dry Mustard
2T Chili Powder
2tsp Black Pepper
1tsp Onion Powder
1/2tsp Ground Nutmeg
1 T Worch. Sauce
This is my base recipe. you can tweak from here to personal preferences. I'm partial to a vinegar sauce but love this one, so I use a heavy 1/2C just to thin it a hair. If you like a more red sauce, kill or reduce the molasses. I have saved molasses till end, poured up one jar, added half the molasses to remaining and had both. this will be a dark sauce as is. Nutmeg optional, however it does amazing things to pork, so I have started adding it to rib and butt rubs. you may not want it in your sauce, though it is quite surprising. This is also a great sauce to kick up with a few TBSP of your favorite whiskey, bourbon, scotch or guinness. I played around and keep going back to this as my base recipe and I don't tweak it too much at all.
And if you travel through NE GA on I-85 to SC near Toccoa and Hartwell, go into Hartwell, find Quality Food, and get a jar of Johnny's Pride sauce, regular or hot or both. worth the side trip. not heavily marketed. it's local to the area, and comes in a mason jar. My recipe was a quest to get as close to his as possible. Hence leaving out the molasses in mine if you choose. Best store bought sauce. Wish I had his recipe. John Boy and Billy's Grillin Sauce is second best store bought.
And by the way, my 16 year old son can destroy people on Rib smokes. But, he won't let me enter him in the fall festival competition. but if you want to get a taste of what he does....
-Rub prepared ribs with mustard for spice glue
-Season with all-season. (I just bought B&B season-all for first time at academy. my fav so far)
-Apply rub of choice (he varies. spicy apple rub, Memphis rub, etc. but the best and his favorite is Plough Boy's Yardbird Rub carried also at academy. I was experimenting with various home mix recipes from online and tweaking. I quit when I bought this save for a really good Memphis rub recipe I found. Thought it was Meatheads but I don't remember adding ginger. must be someone elses but it wasn't too many spices).
-Smoke with pecan, or a blend of pecan and apple or cherry. But, pecan only for ribs is excellent.
-When meat starts pulling from end of bone (Appr 1-1 1/2 hours depending on number of racks), remove. Layout foil or butcher paper. Add a line of brown sugar, squeeze butter, and honey. Lay rack on top meat side down. Apply same to bone side and wrap up. Put back on for another 30-45 minutes. remove and unwrap. Baste lightly with above sauce and return to smoker another 10-15 minutes. Take a bite and b**** slap the person closest to you. cooks time may vary but make sure you get them to the fall off the bone stage. now, I'm not normally one who likes sauced ribs. regardless of rub flavor, I prefer memphis style dry ribs. I feel the same about steaks and such. If it needs sauce it ain't cooked right. But, I make exception when he smokes the ribs. My wife fired me after his first smoke. He's that good at it. His beef ribs are done the same though he usually seasons differently. They might be even better than the pork. And it's not the same ole same ole each time. he varies his rubs. Might get spicy apple, might get more traditional, might get butterscotch rub. A true hidden gem from The Pepper Palace as well as their Key Lime sauce.
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