With Father’s Day approaching and summer around the bend, it’s time to get the grill ready for some great barbecued ribs. The secret, of course, lies in the sauce. The recipe I’ve developed blends the best of East and West condiments and creates “a party in the mouth.” The sauce can be made ahead of time and stored tightly in a bottle for later use. Tip: Be sure to trim excess fat from the meat before marinating overnight. Enjoy!
- 2 cups tomato ketchup
- ¼ cup Worcestershire sauce
- 4 T honey (or substitute brown sugar)
- 1 T Sriracha sauce
- 1 tsp Tabasco sauce
- 1 T apple cider vinegar
- Mix all ingredients thoroughly in a bowl and taste your creation.
- Adjust the sauce to suit your taste preferences. For a saltier, more pungent flavor add more Worcestershire sauce. For more sourness, add more vinegar and/or Tabasco sauce. To bump up the heat and spiciness, add more Sriracha sauce. For a sweeter flavor, add more honey.
- When you’ve perfected the flavor balance, refrigerate the sauce in a capped glass bottle or jar.
- A day before you want to serve, trim the meat (pork or beef ribs)* and place it in a plastic bag. Add the sauce, then shake and mix well. Remove all air from the bag before sealing it securely with a twist tie or rubber band and placing it in the refrigerator to marinate overnight.
- While you barbecue, generously baste the meat with a brush.
- After the meat is cooked, remove from grill and baste the meat again
* This sauce also is great for barbecued chicken.