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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

John Crum's Special Easy Rib Sauce Recipe

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This recipe for John Crum's Special Easy Rib Sauce is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz. Catsup
6 oz. Open Pit
6 oz. Dark Sulfured Molasses
1 Tbps. Yellow Mustard
1 tsp. Paprika (to taste)
1 tsp. Chili Powder (to taste)
1/4 c. Vinegar
2 Good-sized cloves of Garlic (Red California; use less if white garlic)
2 med. sized white or yellow onions
A dash of soy sauce (optional)
Directions:
Directions:
Mix all ingredients in blender until consistent, with the exception of one onion, which should be diced and added just before turning offblender (so the sauce with be chunky). Sauce should then be thickened somewhat by simmering for a few minutes.

Ribs should be wrapped in foil and preheated at 330 degreesfor one hour, then basted every few minutes with suace on all sides while cooking until done.



(P.S., Pork is a sweet meat when this suace is used; with beef, chicken, etc. the vnegar can be omitted.)
Personal Notes:
Personal Notes:
All ingredients are approximate and must be adjusted to taste, however, while indredients may very the ribs and sauce must be prepared and mixed in a specific manner.

 

 

 

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