Shortribs and a Special Home-made BBQ Sauce

Discussion in 'Beef' started by rivet, Jul 19, 2009.

  1. rivet

    rivet Master of the Pit OTBS Member

    The other day while making Wendy's pterodactyl devilled eggs, I threw on some shortribs I found all alone in the freezer [​IMG] Put them on nekkid 'cause I wanted to try this "special" homemade BBQ sauce...

    The sauce came from a guy at work, whom I traded a jar of my Smoked Habanerso Salsa for a jar of his BBQ sauce.

    Here's where it gets interesting. The recipe is a family one, carefully handed down over generations beginning from his great-grandmother. He said his mother gave him the recipe on her deathbed (he is the youngets son) and not to his older brothers "because they would mess with it" and fiddle around with the recipe. True to his promise he has kept it original and let me tell you this stuff is GOOOD! There was a unique flavor somewhere in it I couldn't place... I was thinking maybe guava. Wendy guessed peach and Albert guessed plums or prunes. Mrs Rivet hit the nail on the head when she said "oh that's easy...raisins!" Bingo! We all knew instantly that was it. There is a unique sweetness in it that is from the raisins and no other sugars that I can tell. Here it is being put on the ribs-

    It has a rich color and is nice an thick. His sauce has been so popular in family reunions and church functions and other places, that he and his brother are starting up a company to sell it. Since he has the secret recipe (and he insists he will noway-no how let his brother have it [​IMG]) he makes it and his brother is going to handle the marketing and finding a manufacturer with some excess capacity to make it and bottle it. I think it will sell real is amazingly good. I would kick up the heat a couple of notches but the kids loved it. Here it is on the grill alongside Wendy's guacamole fatty-

    I'm going to ask him if has a couple more jars for me. This stuff was that good! I am sure we'll have a trade going cause he's already asked me a couple times for more of my salsa! I ate a leftover shortrib cold from the fridge and the sauce got even better overnight. Here they are plated and ready to munch!

    Hope you enjoyed the ribs and the strange but true story!
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    g'morning, rivet!

    those shortribs look fantastic! your buddy's sauce hits the nail right on thehead when it comes to color and presentation![​IMG]
  3. desertlites

    desertlites Master of the Pit OTBS Member

    those ribs look great-and the sauce sounds interesting-a guaks fatty? theres a twist rivet.
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    gotta love them shorties john!!! meaty lil buggers aint they. i think i prefer them over back ribs if you can get some nice ones!!! great lookin sauce too!!! you can just pm that recipie right on over... tel your friend reasearch and development!!!! lol just kidding, hope he has great luck with it. if it tastes as good as it looks it should be a winner. great job on them shorties, thks for sharing.[​IMG]
  5. billbo

    billbo Master of the Pit OTBS Member

    Those look great Rivet! Nice score on the sauce connection. Unfortunately I am the only one I know locally who makes their own sauce. Nobody to trade with[​IMG]
  6. LOOKS Great! the color it turned while crisping up was fantastic. and if it was any indication of the flavour!!! RASINS huh!! I guess I'll start tweekin a sauce to see what hidden gems are in that direction ... Thanks for the good view!!

  7. fire it up

    fire it up Smoking Guru OTBS Member

    They look really good, that was a nice looking sauce, and good story.
    Would have never guessed raisins but that is a great way to add some natural sweetness. Hell, A1 sauce has raisin paste and orange puree in it which I always found interesting.
    You could recommend to him that if he would like to sell it a good idea may be to market a regular and then a hotter one for some variation.
    Not that he would have to change the recipe, just kick it up a notch, I know-how about adding a little smoked habanero salsa to the mix, then you can get a chunk of the residuals [​IMG]
    Didn't see the Guac fattie post, I'll have to go search that one out.
  8. oneshot

    oneshot Master of the Pit SMF Premier Member

    Man those is some good lookin ribs. That sauce has a definatly radiant color and if the flavor matches, it's a winner!!![​IMG]
  9. rivet

    rivet Master of the Pit OTBS Member

    Hey all,

    Glad you liked the looks of the sauce and ribs as much as I did. Definitely a winner and I'll tell you all this: I am going to try to get a pint of sauce for each of you all and mail it to you if I can get him to fork them over. I'll tell him it is the best, free, marketing-research group he will EVER get!

    erain- you are completely correct on the shorties! Definitely my favorite rib. Meaty, thick, just enough fat and you can peel off what you don't want and the beef just goes great with anything.

    Desert and FiU- here's the link to Albert & Wendy's guacamole fattie. It was a nice surprise all the way around-

    And the rest of you all, Billbo, Tas~, Heliboy~ thanks for the nice words. If I can get the sauce you guys are on the list!
  10. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    thanks, rivet![​IMG]
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Amazing Color, if they tasted as good as they look you should get stock in his company when he starts, it is sure to be a money maker.[​IMG]

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