Ingredients for bbq sauce:
1/4 cup Jack Daniel's Tennessee Whiskey
1/4 cup low sodium soy sauce
½ cup ketchup
½ cup pineapple juice
1 teaspoon ginger powder
1/8 teaspoon Chipotle Chili Pepper Powder
(Chipotle add’s a smoked flavor and is spicy hot.)
4 tablespoon honey
2 tablespoon Plum sauce. Subsitutes; 2 tablespoon duck sauce or 1-1/2 tablespoon Juice of 1 wedge of fresh Lime
1 cup brown sugar (brown sugar contains molasses.)
Pinch of garlic powder
Water to thin as needed
1/4 cup Jack Daniel's Tennessee Whiskey
1/4 cup low sodium soy sauce
½ cup ketchup
½ cup pineapple juice
1 teaspoon ginger powder
1/8 teaspoon Chipotle Chili Pepper Powder
(Chipotle add’s a smoked flavor and is spicy hot.)
4 tablespoon honey
2 tablespoon Plum sauce. Subsitutes; 2 tablespoon duck sauce or 1-1/2 tablespoon Juice of 1 wedge of fresh Lime
1 cup brown sugar (brown sugar contains molasses.)
Pinch of garlic powder
Water to thin as needed
Method:
Combine all ingredients in a saucepan. Simmer and stir until well blended, about 10 minutes. Let finished sauce cool until just warm before pouring into a well washed GLASS JAR; closed tightly with a lid. Refrigerate overnight to age. Next day stir and brush some sauce over ribs/meats/poulty after they are nearly cooked (sauce will blacken and burn if you add it too soon.) Use the rest of the sauce to serve each person a dip-on-the-side.
Combine all ingredients in a saucepan. Simmer and stir until well blended, about 10 minutes. Let finished sauce cool until just warm before pouring into a well washed GLASS JAR; closed tightly with a lid. Refrigerate overnight to age. Next day stir and brush some sauce over ribs/meats/poulty after they are nearly cooked (sauce will blacken and burn if you add it too soon.) Use the rest of the sauce to serve each person a dip-on-the-side.
Cooking Ribs:
Tightly wrap each slab of ribs in tin foil, add 2 tablespoon vinegar with 1/3 cup water before wrapping and creasing the tinfoil so steam does not escape. Grill at 350-F-375-F for 40-60 minutes and longer until cooked tender. Poke through tin foil with a fork to see if meat is very tender between the bones.
After ribs are cooked, open the tin foil very wide so all of the rib slab is exposed to your oven broiler OR remove them from tin foil to finish them on your barbecue grill. Brush top of exposed ribs well with sauce including tips of bones, keep a vigilant watch to avoid sauce from burning overly black, ribs should get a dark rich red glazed color and some blackening around the edges is normal, carefully turn the slab of ribs over, baste and glaze that side the same as the first then remove them from oven to cool a little before serving.
After ribs are cooked, open the tin foil very wide so all of the rib slab is exposed to your oven broiler OR remove them from tin foil to finish them on your barbecue grill. Brush top of exposed ribs well with sauce including tips of bones, keep a vigilant watch to avoid sauce from burning overly black, ribs should get a dark rich red glazed color and some blackening around the edges is normal, carefully turn the slab of ribs over, baste and glaze that side the same as the first then remove them from oven to cool a little before serving.
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