No matter the way that you cook ribs, you will want to have the best barbecue sauce to use during the process. Most of the top sauces are sticky and thick, allowing them to stay on the ribs. Many rib sauces are tomato based, but you can find a great deal of variations. If you use a sauce containing sugars (including tomatoes), keep in mind that it burns at any temperature over 265 degrees Fahrenheit/74 degrees Celsius. Therefore, if you want to cook at a temperature higher than this, don’t apply the sauce until the ribs have been cooked, which will prevent burning and help you avoid making blackened ribs. The following sauces are all great options for the next time you cook ribs.

Kansas City-Style Rib Sauce

Ingredients

Ingredients

Amount

Vegetable oil

2 tablespoons

Onion, coarsely chopped

1 cup

Garlic, smashed

2 cloves

Tomato sauce

1 cup

Apple cider vinegar

½ cup

Ketchup

½ cup

Dark brown sugar, packed

3 tablespoons

Molasses

3 tablespoons

Worcestershire sauce

3 tablespoons

Tomato paste

2 tablespoons

Yellow mustard

1 tablespoon

Garlic powder

1 teaspoon

Kosher salt

To taste

Liquid smoke

2 teaspoons

Time & Yield

Total Time

50 minutes

Yield

1 quart

Directions

  1. Put the vegetable oil in a medium pot on medium heat, adding the garlic and onion. Cook 6 or 7 minutes until the onion gets golden.

  2. Add a teaspoon salt, 1 cup water, and the tomato sauce, ketchup, vinegar, brown sugar, Worcestershire sauce, molasses, mustard, tomato paste and garlic powder.

  3. Boil the mixture before lowering it to medium low to simmer. Cook 15 minutes, so the onion becomes tender, and then add the liquid smoke.

  4. Strain the sauce and remove any solids. 

South Carolina Mustard Sauce

Ingredients

Ingredients

Amount

Prepared yellow mustard

2 cups

Cider vinegar

⅔ cup

Tomato paste

3 tablespoons

Hot sauce (such as chipotle Tabasco)

½ teaspoon

Sugar

¾ cup

Chicken bouillon

1 cube or 2 teaspoons granules

Rosemary leaves, dried

2 teaspoons

Celery seed

1 teaspoon

Mustard powder

3 teaspoons

Onion powder

2 teaspoons

Garlic powder

2 teaspoons

Table salt

1 teaspoon

Black pepper, freshly ground

1 teaspoon

Time & Yield

Total Time

30 minutes

Yield

3 cups

Directionos

  1. Mix your wet ingredients together.

  2. Add in the bouillon cube after crushing it.

  3. Crush the celery seed and rosemary leaves before adding them.

  4. Add your leftover dry ingredients and thoroughly mix.

  5. Let the mixture sit in the fridge for an hour. 

St. Louis Barbecue Rib Sauce

Ingredients

Ingredients

Amount

Ketchup

2 cups

Water  

½ cup

Apple cider vinegar

⅓ cup

Brown sugar

⅓ cup

Yellow mustard

2 tablespoons

Onion powder

1 tablespoon

Garlic powder

1 tablespoon

Cayenne

½ teaspoon

Time & Yield

Total Time

30 minutes

Yield

3 ½ cups

Directions

  1. Mix all of your ingredients together within a saucepan that is placed on low heat.

  2. Simmer the mixture for around 20 minutes, stirring it occasionally until the sauce will not be watery but still thin.

  3. Let it cool before putting it inside an airtight container, so you can refrigerate it. For optimal flavor, let it sit a full day. 

Chocolate Chile Sauce

Ingredients

Ingredients

Amount

White sugar

¾ cup

Rice vinegar

¾ cup

Water

½ cup

Tomato paste

½ cup

Orange juice

¼ cup

Unsweetened cocoa powder

2 tablespoons

Worcestershire sauce

1 tablespoon

Vanilla extract

½ teaspoon

Table salt

¼ teaspoon

Chipotle chile powder

⅛ teaspoon

Time & Yield

Total Time

45 minutes

Yield

2 cups

Directions

  1. Mix water and sugar in a pan, simmering until the sugar dissolves.

  2. Add the remaining ingredients and simmer for 30 minutes on low.

  3. Paint the mixture on the ribs in just one layer. You can caramelize the sugars by putting the ribs on high heat, but be sure to watch carefully to prevent burning.

  4. Add orange zest on top. 

Memphis Barbecue Rib Sauce

Ingredients

Ingredients

Amount

Apple cider vinegar

1 cup

Ketchup  

1 cup

Water

½ cup

Onion, finely chopped

¼ cup

Minced garlic

2 tablespoons

Butter

2 tablespoons

Molasses

2 tablespoons

Prepared mustard

2 tablespoons

Brown sugar

2 tablespoons

Worcestershire sauce

1 tablespoon

Paprika  

1 tablespoon

Mild chili powder

1 tablespoon

Dried oregano

2 teaspoons

Dried thyme

2 teaspoons

Salt

1 teaspoon

Black pepper

1 teaspoon

Time & Yield

Total Time

40 minutes

Yield

3 cups

Directions

  1. Put a saucepan on medium heat to melt the butter.

  2. Add the garlic and onion, sauteing until brown.

  3. Add the rest of the ingredients, with vinegar last.

  4. Reduce the heat and simmer on low heat for 20 minutes.

  5. Let it cool. You can also puree the sauce. 

Peach-Mustard Sauce

Ingredients

Ingredients

Amount

Unsalted butter

3 tablespoons

Onion, minced

2 tablespoons

Garlic, minced

2 cloves

Cider vinegar

3 tablespoons

Whole-grain mustard

½ cup

Dijon mustard

¼ cup

Peach preserves or jam

¾ cup

Bourbon

1 tablespoon

Kosher salt

½ teaspoon

Time & Yield

Total Time

18 minutes

Yield

1 ¼ cups

Directions

  1. Melt the butter on medium heat in a saucepan.

  2. Add garlic and onion, cooking for 3 minutes until translucent.

  3. Add vinegar, boiling around 4 minutes until the mixture appears similar to wet sand.

  4. Whisk in mustards and jam/preserves. Simmer and whisk for around a minute until the jam melts. Take the pan off the heat before stirring in salt and bourbon. 

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