Home made:
(from some old files I keep)
Here's some basic recipes I picked up somewhere along the way. I've tried
alot of different ones, but I seem to keep coming back to these two
whenever I make ribs.
DRY RUB
~~~~~~~
2 Tbs. cup brown sugar 1 Tbs. chili powder
2 Tbs. black pepper 1 Tbs. salt
2 Tbs. paprika 1/2 tsp. red pepper
1 tsp. garlic powder
Combine the above and rub all over the ribs. Allow to stand for about 1/2
hour or so before cooking. Smoking with hickory is recommeded.
BARBECUE SAUCE
~~~~~~~~~~~~~~
2 Tbs. brown sugar 1 Tbs. paprika
1/4 tsp chili powder 1 tsp. dry mustard
1/2 tsp. salt 1/4 tsp red pepper (or to taste)
2 Tbs. Worcestershire Sauce 1/4 cup cider vinegar
1 cup tomato sauce 1/4 cup ketchup
1/4 cup water
Combine everything and simmer for 15 minutes. Refrigerate overnight, if
poosible. Serve on the side with the ribs.
Honey Mustard Sauce
This is a magnificent baste or table sauce for turkey or pork.
1/4 C Dijon mustard
1 TBS minced fresh tarragon or 1 tsp dried, crushed
1/4 C honey
2 TBS white wine vinegar
2 tsp olive oil
salt and pepper to taste
Combine mustard and tarragon in a medium, non-reactive bowl;
mix well. Gradually blend in honey. Add vinegar and oil; mix well.
Add salt and pepper to taste. Makes about 1/2 cup.
Honey Barbecue Sauce
This one is for you traditionalists out there. Marinate and then baste
beef, chicken or pork in this rich and tangy sauce.
1 TBS vegetable oil
1/2 C minced onion
1 clove garlic, minced
1 (8-oz) can tomato sauce
1/2 C honey
2 TBS cider or sherry wine vinegar
2 TBS minced fresh parsley
1 TBS Worcestershire sauce
1/4 tsp pepper
1/8 tsp ground red pepper (cayenne)
Heat oil in a medium skillet. Add onion and garlic and saute on
medium-high heat until onion is transparent. Add remaining
ingredients and simmer for 5 minutes. Remove from heat. Makes
about 1 cup.