Burnt Tongue BBQ Sauce

The Crazy Chef's Note:

This bbq sauce has a nice sweet flavor combined with a spicy kick. If you fix your ribs the way I have suggested, I guarantee you will have the most tender, delectable ribs you've ever eaten. These ribs are a huge hit at parties and family gatherings, I have yet to find someone that didn't fall head over heals for them! 1 quart will coat 4-6 lbs. of pork spareribs

• Total Time: 27 hrs
• Prep Time: 24 hrs
• Cook Time: 3 hrs

Ingredients:

Yield: 1 quart

• 2 cups ketchup
• 2 cups distilled white vinegar
• 1 cup dark corn syrup
• ¼ cup molasses
• 1 tablespoon red bell pepper , finely chopped
• 4 teaspoons sugar
• 2 teaspoons liquid smoke
• 1 teaspoon salt
• 1 ½ teaspoons crushed red pepper flakes
• 1 ½ teaspoons hot pepper sauce (Tabasco sauce)
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Directions:

1. Combine all ingredients in a large saucepan.
2. Using a wire whisk, mix ingredients until smooth.
3. Bring bbq sauce to a boil over high heat, then reduce the heat and simmer the sauce to desired thickness (I simmer mine for about an hour).
4. Remove sauce from heat when thickened and pour into a one quart jar.
5. This recipe will generously coat 4 lbs of ribs, with sauce left over for dipping.
6. For bbq pork spareribs, cut ribs in 3-6 rib sections.
7. Coat rib sections generously with bbq sauce and wrap in tinfoil.
8. If you have time, I suggest you marinate these ribs in the refrigerator for 24-36 hours.
9. Preheat oven to 300 degrees.
10. Cook ribs wrapped in foil for 2-3 hours at 300 degrees, ribs are ready when the meat has shrunk and about 1/2 inch of the bone is sticking out.
11. Remove ribs from tinfoil and coat generously with bbq sauce.
12. Bbq ribs for 2-3 minutes per side, or until sauce starts to char a little (if you like your sauce burnt more just bbq longer).

Reviews

[karma]

Made this sauce today for some baby backs that I slow cooked all day using the side smoker box on the grill. My-O-My. This sauce put them over the top. I found myself with no red pepper in the fridge, and got creative by dicing up a fresh peach for that chunky effect. Also didn't have the full amount of white vinegar so I combined some white, cider, rice, and balsamic vinegars to bring it up to measure. I loved the mingling of flavors, but will go for more heat next time with a bit of chipotle as well. Keep in mind that I like SPICY so please try the written recipe first before turning up the heat. Can't imagine anyone being dissapointed with this marvelous sauce.

[Chef Suzy]

These are superb! If you're looking for the PERFECT knock-em-dead recipe for your big bbq this summer, this is it! It's HOT, so have plenty of cold drinks waiting. Yum!

[Papa Deuce]

I make something REALLY similar.... but I hate Tabasco, so I use a habanero based hot sauce... and I skip the liquid smoke, as my meats are actually cooked in a smoker, so there is no reason to add liquid smoke.