This is different from our sauce. It has WAY more tang, way more kick. Stand alone, some of you will say you hate it, some will say it’s the best sauce you’ve ever had.
Regardless, on your ribs, combined with our amazing Rib Rub, it’s the perfect Rib Baste to make your next rack of ribs stand out in a crowd and send your taste buds dancing.
Award Winning Rib Basting Sauce
- 1 c Ketchup
- 2/3 c White Sugar
- 1/4 c White Vinegar
- 1/4 c Red Wine Vinegar
- 1/8 c Molasses
- 1 tbsp. Lemon Juice
- 1 tbsp. Dijon Mustard
- 1 tbsp. Worcestershire Sauce
- 1 tsp. Black Pepper
- 1 tsp. Salt
- 1 tsp. Paprika
- 1 tsp. Garlic
- Mix all ingredients together in a pot.
- Bring to a boil, then let sit until back to room temperature.
- Store in fridge for several months.
How to Use the Rib Basting Sauce
Only use this sauce when finishing your ribs with low, indirect heat. This sauce contains ketchup, white sugar and molasses so the sugar content is significant. If you use this sauce over high heat then the sugars will scorch.
I like to use this sauce when the ribs have just about 30 minutes left to finish cooking. I will paint the ribs with a thin coat of the sauce, let it set in the smoker for 15-20 minutes, and then hit it with the sauce one more time before the ribs come off the pit.
Some people call this a baste, other folks call it a mop sauce…I just call it extraordinarily delicious.
This sauce has a lot of acidity (two types of vinegar plus lemon juice) which also makes it great for balancing out the rich fattiness of pork. This makes this sauce excellent for the fattier St Louis style spare ribs as well as other bbq staples such as a smoked pork butt. This makes a great dipping sauce for pulled pork and also works as a finishing baste for smoked pork chops.