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Red Sauce for use with Competition Bar-B-Que Ribs Jean Heyer Yield: enough for 2 racks of pork spareribs 2 cups apple cider vinegar ⅔ cup ketchup ½ cup brown sugar 1 Tbsp. fresh lemon juice 1 Tbsp. Worcestershire sauce 1 tsp. dry mustard 1 tsp. black pepper 1 tsp. kosher salt 1 tsp. cayenne Simmer all ingredients over a medium heat for 30 minutes, or until slightly thickened. Brush on ribs before grilling and baste with sauce as they grill. Serve extra sauce on side. Note: If you're interested in more of an authentic eastern North Carolina sauce, eliminate the ketchup and sugar from this recipe. Use as a dip rather than sauce. |
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