| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Rubs, Ribs, Sauce (b) -, Sauce (u) – |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Granulated garlic |
| 1 |
tb |
Onion powder |
| 2 |
tb |
Salt |
| 1 |
tb |
Cayenne |
| 1 |
tb |
Black pepper |
| 1 |
tb |
White pepper |
| 1/2 |
c |
Paprika |
| 1 |
c |
Brown sugar |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Mustard |
| 1/3 |
c |
Brown sugar |
INSTRUCTIONS
FINISHING SAUCE
This may be a little hot for some folks, so one may want to reduce the
cayenne a little...but that's the way they like'em out here. I believe the
brown sugar is a must, and when it caramelizes, it produces that rich dark
cherry-red color, plus it taste good!
After the ribs come off the pit, baste them with a quick coat of an old
Southern recipe for finishing sauce for an added deeper, richer, cherry
appearance, and flavor. Sauce should be more on the thick side, than thin.
Apply with a pastry brush 2 or 3 inches wide. Must be brushed on AS SOON as
the ribs come off the pit, not even 2 min. later...immediately. This lets
it burn in, and will give them a shinny, glazed appearance, and turns them
into an even deeper cherry-red color. I love that color.
If the color is not deep enough, add more brown sugar.
Recipe by: Danny Gaulden
Posted to bbq-digest by "Glenn Manning" <gmanning@ionet.net> on Nov 6,
1998, converted by MM_Buster v2.0l.
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