Sauce - Bbq mop sauce for ribs recipes
Author: Paul Raether
Made with apple cider vinegar, hot sauce, and red pepper flakes, this sauce is the key to locking in sweet and spicy flavors. Homemade BBQ sauce for ribs is great to put on your pork ribs but also burgers and fries.
Carolina Mop Sauce
This BBQ mop sauce will keep your pork ribs tender and flavorful, even after hours on your charcoal smoker. Made with apple cider vinegar, hot sauce, and red pepper flakes, this sauce is the key to locking in sweet and spicy flavors.
Provided by: Ben
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American,BBQ
Number of ingredients: 7
Provided by: Ben
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American,BBQ
Number of ingredients: 7
Ingredients:
- 2 cups apple cider vinegar
- 1 tsp hot sauce
- 2 tbsp brown sugar
- 2 tsp red pepper flakes
- 2 tbsp kosher salt
- 2 tsp ground black pepper
- ¼ cup apple juice ((optional))
How to cook:
- Pour all the ingredients into a jar with a tight-fitting lid; shake well
- Refrigerate for at least 24 hours to allow the flavors to meld.
Tags:
Best BBQ Sauce for Ribs Recipe
Find out what is the best BBQ sauce for ribs. We have 13 excellent choices and also a homemade recipe. Very easy and delicious.
Provided by: TheChef
Total time: 10 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 8
Provided by: TheChef
Total time: 10 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- Brown Sugar
- Ketchup
- Worcestershire sauce
- Apple Cider Vinegar
- Honey
- Lemon Juice
- Hot Sauce
- Seasonings ((Here you may include salt, black pepper, and garlic))
How to cook:
- Step 1: Mix all the ingredients
- You may opt to mix all your ingredients in a bowl. However, you can put them in the plan from where you will be cooking them.
- Step 2: Cook the mix
- Allow all the ingredients to cook in a saucepan when the heat is medium. Cook until the sauce produces bubbles. Then reduce the heat and leave it to simmer for a few minutes.
- You want all the flavors to absorb well into the sauce. Also, ensure that you cook the sauce until it becomes thick.
- Step 3: Remove and serve
- Once you are okay with the thickness, remove the sauce from heat. You may leave it to cool for a few minutes before serving. If you have a lot left, place it in the fridge.
Mop-Sauced Baby Back Ribs
Baby backs are the darlings of high-end barbecue restaurants.
Provided by: From Smoke Signals columnist Jim Shahin
Yields: 2 servings
Number of ingredients: 12
Provided by: From Smoke Signals columnist Jim Shahin
Yields: 2 servings
Number of ingredients: 12
Ingredients:
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons light brown sugar
- 1 tablespoon sweet paprika
- 1 tablespoon ancho chile powder
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper, or more to taste
- 1 rack (about 2 1/2 pounds) baby back ribs
- 1/2 cup apple cider vinegar
- 2 tablespoons prepared mustard (such as French's or a Dijon-style)
- Freshly squeezed juice of 1/2 or 1 lemon (2 tablespoons)
- 1/2 teaspoon Worcestershire sauce
Nutrition:
- Calories: 890 calories
- Fat: 68 g
- Carbohydrate: 11 g
- Cholesterol: 270 mg
- Fiber: 2 g
- Protein: 56 g
- Saturated Fat: 25 g
- Serving Size: 1 Serving
- Sodium: 3250 mg
- Sugar: 6 g
- 1 For the ribs: Whisk together the salt, black pepper, brown sugar, paprika, ancho chili powder, garlic powder and cayenne pepper in a small bowl
- 2 Taste, and adjust the seasoning as needed
- 3 For the mop sauce: Combine the cider vinegar, mustard, lemon juice and Worceshire sauce in a separate bowl, whisking until smooth
- 4 Place the ribs on a rimmed baking sheet, meat side down
- 5 There is a thin membrane on the bone side
- 6 Some say it prevents flavor from penetrating the meat and is papery to chew on
- 7 But pulling it off can be a little tricky, and a lot of ribs are served with the membrane still on
- 8 The choice is yours
- 9 If you opt to remove it, slide a small knife beneath the membrane to cut it enough so that you can grab it with your hands and pull it off
- 10 The best place to insert the knife is in the midsection, so that you can tear off first one side, then the other
- 11 Coat both sides of the ribs with the rub, working it into the meat
- 12 Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours
- 13 Prepare the grill
- 14 If using a smoker, start a charcoal fire in the firebox
- 15 If using a charcoal grill, prepare the grill for indirect grilling: Light the charcoal in a chimney starter and let the briquettes burn until the flames subside and a light layer of ash covers the briquettes (about 20 to 25 minutes)
- 16 Dump the lighted coals into 2 mounds (or, preferably, into 2 half-moon-shaped briquette baskets) on opposite sides of the grill
- 17 Place a drip pan between the piles of coals
- 18 To cook in the smoker: Once the coals turn ashen, fully open the chimney and add 2 split logs or 6 hardwood chunks
- 19 Let them burn for about 10 minutes or until they start to flame for a couple of minutes; close the firebox door
- 20 When the logs or hardwood chunks start smoldering and smoking, set the ribs on the grate, bone side down, in the cooking chamber, as far from the fire as possible
- 21 Shut the chamber door and close the chimney one-half to three-quarters of the way; adjust to maintain the temperature inside the smoker between 225 and 250 degrees
- 22 Add two logs or 6 hardwood chunks as needed after roughly 2 hours
- 23 If the fire gets too hot (300 degrees or higher), close the chimney completely until the temperature falls to between 225 and 250 degrees
- 24 If the fire falls below 225 degrees, add another log or two, and make sure they catch fire before you close the firebox
- 25 To cook in the grill: When the grill is set up as directed above and the coals are ashen, scatter a cup of the soaked wood chips on the coals, place the grill rack in position and cover the grill
- 26 Place the ribs on the grill rack above the drip pan, bone side down
- 27 Maintain the temperature inside the grill between 225 and 250 degrees
- 28 Add charcoal and chips as needed, about a cup after the first 2 hours
- 29 To cook in a gas grill: Place the wood chips in a smoker box or a foil packet with fork holes puncturing the top to let smoke escape
- 30 Preheat the grill to high
- 31 When smoke appears, reduce the heat to medium
- 32 Place the ribs, bone side down, on the far side of grill, away from the fire
- 33 Close the lid
- 34 After 1 1/2 hours, baste the meat side with the mop sauce and close the lid
- 35 An hour later, baste again, then turn the ribs over; baste the bone side and close the lid
- 36 After 30 minutes, turn the ribs over; they should now be bone side down
- 37 Baste the meat side and close the lid
- 38 After 1 hour, baste the meat side, then close the lid
- 39 Cook the ribs, covered and undisturbed, for 10 minutes
- 40 Total grill time is at least 4 hours
- 41 Using tongs, pull the ribs from the grill and set on a cutting board to rest for about 10 minutes
- 42 Use a sharp knife to cut between the bones
- 43 Serve hot, either as is or dipped in your favorite sauce
Homemade BBQ Sauce For Ribs
This is a super easy sauce recipe. Homemade BBQ sauce for ribs is great to put on your pork ribs but also burgers and fries. A tasty condiment that you can store in the fridge or freezer.
Provided by: Fast Food Bistro
Total time: 17 minutes
Cook time: 15 minutes
Prep time: 2 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Provided by: Fast Food Bistro
Total time: 17 minutes
Cook time: 15 minutes
Prep time: 2 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- ½ tablespoons olive oil
- ¼ onion finely chopped
- ¼ teaspoon Worcestershire sauce
- 1 clove of garlic finely chopped
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder hot
- 1 tablespoon of brown sugar
- 1 tablespoon of syrup
- 1 tablespoon soy sauce
- 300 ml sofrito
- ¾ tablespoon mustard
- ½ tablespoon apple vinegar
Nutrition:
- Calories: 202 calories
- Carbohydrate: 11 grams carbohydrates
- Cholesterol: 0 milligrams cholesterol
- Fat: 14 grams fat
- Fiber: 1 grams fiber
- Protein: 9 grams protein
- Saturated Fat: 0 grams saturated fat
- Serving Size: 1 serving
- Sodium: 1011 milligrams sodium
- Sugar: 5 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 2 grams unsaturated fat
- Finely chop the onion and garlic
- Heat the olive oil in a cast iron skillet. Add the chopped onion and garlic.
- Reduce the heat to medium and continuously stir the onion and garlic through the pan
- Add the soy sauce and apple vinegar and rapidly stir it through the onion mix
- Immediately add the sofrito tomato sauce and stir
- Now it is time to add the chili powder, syrup, Worcestershire sauce
- Finally, add the brown sugar and mustard. Stir to dissolve. Let it simmer on low heat for 10 minutes while you stir occasionallyTake of the heat and let it cool before storing in a glass jar
