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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: swibirun
We just used this recipe just for the sauce. The sauce was just about perfect, a tad on the hot side (before resting 2 to 6 weeks, we'll see) so I added several tablespoons of honey. I used it on trimmed St. Louis Style spare ribs that I seasoned with Memphis Hogaholics rub. Then I smoked the ribs using the 3-2-1 method (3 hours naked - 2 hours wrapped in foil - 1 hour naked and basted w/ this sauce) at 250°F. Wife and sons said they were the best I've made....and I've made a lot! Works well with baby backs or spare ribs
For the Dry Rub:
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon cayenne
For the Sauce:
6 tablespoons salt
6 tablespoons black pepper
6 teaspoons chili powder
4 cups ketchup
4 cups white vinegar
4 cups water
1 large yellow onion — diced
½ cup sorghum molasses
Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-½ hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.
For the Ribs:
Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230°F for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by ½ with water. Serve ribs with warm undiluted sauce on the side.