Page 99 - Amazing Ribs - Book

lemon juice, hot sauce, and steak sauce); multiple sources of heat (American chili powder, black pepper, mustard, ginger, and hot sauce); it gets layers of flavor from all the above as well as ketchup, Worcestershire, garlic, and salt. Because these sauces are thick and tomato-y, they sit on top of the meat, not penetrating very far. For this reason you don’t want to use too much. Just one or two layers, max. Let the meat shine through. Don’t drown it in sauce.
That’s the idea behind this recipe. It’s not the popular store- bought brand “KC Masterpiece,” but it is a KC Classic. Try this recipe and you’ll never use the bottled stuff again. Or click here for your choice of the classic American regional barbecue sauce recipes.
Makes. 6 cups.
Takes. 45 minutes even if you take a phone call
Ingredients
2 tablespoons American chili powder 1 teaspoon ground black pepper
2 teaspoons Morton’s kosher salt
2 cups ketchup
1/2 cup yellow ballpark-style mustard 1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 to 3/4 cup honey
1 teaspoon hot sauce
1 cup dark brown sugar
3 tablespoons vegetable oil 1 medium onion
4 medium cloves of garlic
99