Dan smoked some ribs yesterday, and they were DELICIOUS! I can’t really take credit for anything but helpful comments such as “So what if that’s what the recipe says? We don’t need to do it that way” and “Um, no, we’re not using store bought barbecue sauce. We’re making our own.”
Sorry, we don’t have pictures of the finished products because they just didn’t last long enough to take any. I’ve eaten a LOT of ribs in my life, and those were absolutely the best ribs I’ve ever had. I’m not even kidding.
Here’s the link to the recipe he used: http://virtualweberbullet.com/rib1.html, except that we omitted the MSG because MSG scares us, and we did not remove the membranes because they make us feel like cavemen, and we like that feeling.
Here’s the recipe for the barbecue sauce. I’m not totally uncompromising, so we did use regular store bought ketchup (rather than figuring out how to make that from scratch too). We did make a few adjustments, so I’ll write what we did below, but here is the original recipe: http://www.epicurious.com/recipes/food/views/Bourbon-Barbecue-Sauce-103642 (from Bon Appétit, July 2000).
Bourbon Barbecue Sauce
2 cups ketchup
1/2 cup dark unsulphured molasses
1/3 cup bourbon
1/4 cup Dijon mustard
1 tablespoon habanero sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup honey
- Combine all ingredients in heavy large saucepan.
- Bring to boil over medium heat, stirring occasionally.
- Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 30 minutes or so.
- Can be made 1 week ahead. Cover; chill.