Grandmas Special Rib Sauce Recipes

NANA'S FALL-OFF-THE-BONE RIBS AND "BARB"-ECUE SAUCE

Steps:

• Lay out a generous amount of heavy foil on a large rimmed baking sheet. Lay one rack of ribs on the foil and rub generously with Applewood rub. You can be generous. I used 2-3 tablespoons per rack, but it is really up to you.
• Wrap the foil around the ribs so that it is completely covered.
• Repeat with the other rack of ribs.
• Let the ribs sit for 30 minutes. Or overnight. Or no time at all, if you're in a hurry.
• Preheat your oven to 250 degrees F.
• Put the ribs in the oven and roast for about 3 hours. Take the ribs out when they are fork-tender.

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

GRANDMA'S RIB AND SAUCE (PORK)

Steps:

• Preheat oven to 450F degrees.
• Place ribs on a wire rack in oven for 20 minutes.
• While ribs are cooking in the oven, combine all other ingredients in large sauce pan and bring to a boil. Cover and let simmer.
• Flip ribs and cook for additional 20 minutes.
• Turn oven temp down to 350F degrees. Pour 1/3-1/2 of sauce over ribs. Cover pork with foil and cook for an additional 2 hours.
• Check to see if you can cut with a fork. If you can then they are done!
• Serve ribs with leftover sauce. Best if served with fresh, warm, homemade dinner rolls.
• :) :) DON'T FORGET SOME NAPKINS! :) :).
• I'll post a recipe for the rolls -- check back.

DREW'S SPECIAL RIB SAUCE

Steps:

• Mix cornstarch and water together to make a slurry.
• Set aside.
• Mix remaining dry ingredients together.
• Place in saucepan.
• Mix remaining wet ingredients together.
• Pour half of wet ingredients into dry ingredients, stirring to mix well.
• Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
• While mixture is gently boiling, pour in slurry while stirring.
• Return mixture to a slow boil and cook until sauce thickens a little.
• Sauce should be thick enough to cling to ribs, yet pourable.
• Cool sauce and store in air-tight glass or plastic container.
• Refrigerated it keeps indefinitely.
• Double or triple the recipe, as you'll find lots of uses for this luscious sauce.

GRANDMA'S SUNDAY SAUCE

Steps:

• Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
• Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
• Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
• Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
• Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.

GRANDMA'S BBQ SAUCE

Steps:

• Mix ketchup, water, onion, lemon juice, brown sugar, Worcestershire sauce, paprika, salt, chili powder, and pepper together in a saucepan; bring to a boil. Boil for 5 minutes.