Page 45 - Amazing Ribs - Book
P. 45
Sauce
When used properly, sauce must work in tandem with the meat, seasonings, and smoke flavors. It must remain subtle so as not to overwhelm the other components, and there should not be so much that it is gummy and goopy. It should also only be added in the last few minutes of the cooking process because the sugar content can easily burn when exposed to too much heat.
The typical BBQ sauce, called Kansas City Style, has a deep to- mato base that has been enhanced with sweeteners to coun- terbalance the salty and savory. Beyond the sweetness you will likely also encounter zippy pepper, zing from chile peppers, an acidic bite from vinegar, and perhaps more herbs and spices
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