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to me, the highlight of any barbecue meal is the meat, but it is also true that the secret is in the sauce...this was pretty good stuff that we made this past weekend, and it is incredible how easy it was.
this recipe comes from my wife's grandmother. no one knows where she got it, but her family has always made it by BOILING
the ribs for a while, then putting them in a crock pot or roasting pan with the sauce. being the barbecue purist that i am, this sounded rather like blasphemy, so i decided to try it using a few barbecue methods. in my opinion, the results were definitely worth the change!
here's all that was needed for the sauce - i told you it was easy!
I will post the original recipe for comparison, but my twist on the original was to add a couple of crushed garlic cloves. i could have added more, but this worked well. i also used a little extra soy sauce and brown sugar (dark rather than light) than the recipe called for. we doubled the recipe and then i added half-again as much soy and brown sugar, so if you're just making a single recipe of this, multiply the amounts of those ingredients by 1.5. it is easier than it sounds ~
[edit] Here's the recipe![/edit]
first we sauteed the chopped onion in a little butter. the pan got a little hot and some of the onions burned a little, but no big deal. we picked out the few worst pieces and left the rest - then cleaned the scorchy shit out of the pan.
next, we added dark brown sugar - don't that look good?
then came the soy sauce and then apple cider vinegar. once again, i will post the recipe so you can have the amounts, but it will have to wait until i am home.
finally, it was time for the tomato sauce and the crushed pineapple. starting to look pretty dang good!
we brought everything to a point that is just under a boil, then reduced heat and simmered all afternoon to thicken up and let the flavours marry. good sauce takes time and something happens to tomato-based sauces as they simmer slowly - i can't explain it, but it is pure magic.
meanwhile, we tossed on some country style ribs (CSRs) that we had prepared with a simple slathering of yellow mustard and a liberal dusting of strawberry's barbecue seasoning:
from then on it was slow simmering for the sauce and slow smoking over hickory for the CSRs. later that afternoon, i had to go for a while and left #2 son mike in charge. when i got back a couple of hours later, he had the SnP running like a veteran, holding a steady temperature of 242 degrees and employing very efficient use of the royal oak lump charcoal we were using. we stirred the sauce now and then, and turned/rotated the ribs every once in a while while spritzing with plain old orange juice. before long, the ribs were almost done:
about an hour after this picture was taken, maybe a little more, the sauce was finally looking the way i wanted it to look: thick, broken-down and dark:
we brought the sauce outside
and put the ribs and sauce together in a roaster to sit and wait while we prepared the side dish, which was a nice potato salad.
i covered the pan and let the last of the heat from the smoker keep the ribs and sauce warm. when the potato salad was ready, we plated up and pigged out:
very good results and this is, in my mind, a wonderful way to do country-style ribs! fork-tender CSR were infused with the savory soy, sweet dark brown sugar and tangy pineapple. the tomato, onion, garlic and other flavours were there to enjoy, but they kept their place and let this hawaiian masterpiece sing ~
thanks for looking and please feel free to give it a try. i will post the original recipe which can be used as a base - from there, you will want to experiment a bit and go out on your own with this. the results will be worth it!
this recipe comes from my wife's grandmother. no one knows where she got it, but her family has always made it by BOILING
the ribs for a while, then putting them in a crock pot or roasting pan with the sauce. being the barbecue purist that i am, this sounded rather like blasphemy, so i decided to try it using a few barbecue methods. in my opinion, the results were definitely worth the change!here's all that was needed for the sauce - i told you it was easy!
I will post the original recipe for comparison, but my twist on the original was to add a couple of crushed garlic cloves. i could have added more, but this worked well. i also used a little extra soy sauce and brown sugar (dark rather than light) than the recipe called for. we doubled the recipe and then i added half-again as much soy and brown sugar, so if you're just making a single recipe of this, multiply the amounts of those ingredients by 1.5. it is easier than it sounds ~
[edit] Here's the recipe![/edit]
alright, folks - here's the original, basic recipe for the sauce - multiply it according to the amount of meat you use. we use CSRs but i would bet any pork would be great.
also keep in mind that for my version, i added a couple of garlic cloves and added half-again as much soy sauce and DARK brown sugar.
1 large onion, diced
3 tbsp brown sugar (recipe says light, i use dark)
1/4 cup vinegar (recipe says white, i use apple cider)
3 tbsp soy sauce
1 large (22 oz?) can of crushed pineapple
1 large (28 oz?) can of tomato sauce
saute onion in a little oil, butter, whatever - until carmelized and transluscent. remove from heat and add the rest of the ingredients. bring to a boil, then reduce to a bare simmer for at least an hour or as long as you like - it only gets better. brush sauce on pork or braise pork in the sauce, depending on how you're cooking it.
also keep in mind that for my version, i added a couple of garlic cloves and added half-again as much soy sauce and DARK brown sugar.
1 large onion, diced
3 tbsp brown sugar (recipe says light, i use dark)
1/4 cup vinegar (recipe says white, i use apple cider)
3 tbsp soy sauce
1 large (22 oz?) can of crushed pineapple
1 large (28 oz?) can of tomato sauce
saute onion in a little oil, butter, whatever - until carmelized and transluscent. remove from heat and add the rest of the ingredients. bring to a boil, then reduce to a bare simmer for at least an hour or as long as you like - it only gets better. brush sauce on pork or braise pork in the sauce, depending on how you're cooking it.
next, we added dark brown sugar - don't that look good?
then came the soy sauce and then apple cider vinegar. once again, i will post the recipe so you can have the amounts, but it will have to wait until i am home.
finally, it was time for the tomato sauce and the crushed pineapple. starting to look pretty dang good!
we brought everything to a point that is just under a boil, then reduced heat and simmered all afternoon to thicken up and let the flavours marry. good sauce takes time and something happens to tomato-based sauces as they simmer slowly - i can't explain it, but it is pure magic.
meanwhile, we tossed on some country style ribs (CSRs) that we had prepared with a simple slathering of yellow mustard and a liberal dusting of strawberry's barbecue seasoning:
from then on it was slow simmering for the sauce and slow smoking over hickory for the CSRs. later that afternoon, i had to go for a while and left #2 son mike in charge. when i got back a couple of hours later, he had the SnP running like a veteran, holding a steady temperature of 242 degrees and employing very efficient use of the royal oak lump charcoal we were using. we stirred the sauce now and then, and turned/rotated the ribs every once in a while while spritzing with plain old orange juice. before long, the ribs were almost done:
about an hour after this picture was taken, maybe a little more, the sauce was finally looking the way i wanted it to look: thick, broken-down and dark:
we brought the sauce outside
and put the ribs and sauce together in a roaster to sit and wait while we prepared the side dish, which was a nice potato salad.
i covered the pan and let the last of the heat from the smoker keep the ribs and sauce warm. when the potato salad was ready, we plated up and pigged out:
very good results and this is, in my mind, a wonderful way to do country-style ribs! fork-tender CSR were infused with the savory soy, sweet dark brown sugar and tangy pineapple. the tomato, onion, garlic and other flavours were there to enjoy, but they kept their place and let this hawaiian masterpiece sing ~
thanks for looking and please feel free to give it a try. i will post the original recipe which can be used as a base - from there, you will want to experiment a bit and go out on your own with this. the results will be worth it!
" -- 
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