My wife and I are having St. Louis style ribs for the Fourth. I'll rub them down tomorrow afternoon. Typical rub. No surprises.
The one twist will be a the BBQ sauce. I ran across it in the book "Smoke and Spice". Page 173 if anyone cares to see it. Anyway, it's a bit different.
Here's the recipe:
1/4 cup butter
1/4 cup canola or corn oil
2 medium onions minced
1/4 cup bourbon (this is what makes it different. Makers Mark for me. Wife wasn't all too pleased. I think she wanted me to use Old Crow, but hey! I gotta drink what's left over!)
2/3 cup ketchup
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup pure maple syrup (we're using Mrs. Butterworth's)
1/3 cup dark unsulphured molasses
2 TBS Worcestershire sauce
1/2 TSP fresh ground black pepper
1/2 TSP salt
"While the slabs (3) are smoking, prepare the sauce so that it is ready to apply to the ribs 45 minutes before the meat is done.
In a large saucepan, melt the butter with the oil over medium heat. Add the onionis and saute for about five minutes, or until they begin to turn golden. Add the remaining sauce ingredients, reduce the heat to low, and cook until the mixture thckens, approx 40 minutes, stirring frequently.
Overall it was very tasty. Its sweetness contrasted well with the heat of the rub.
The one negative was its initial thinness. Even after cooking for 40 minutes it was quite thin. Perhaps it was supposed to be that way or the sauce pan had insufficient surface area. My wife said that wouldn't make a difference though.
Anyway we thickened it with a little corn starch. That did the trick.
I'd do it again, but I'd use a sauce pan with greater surface area and keep the corn starch around just in case.
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