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my rib sauce recipe

post #1 of 2
Thread Starter 

OK, I'll throw this recipe out for comments, 'cause that's how you learn. Thanks in advanced for your comments.


I like vinegar sauces with black and/or red pepper and came up with this as my work in progress.


1 cup white vinegar

1 1/2 cup water

1 TBSP Hungarian sweet paprika. I like Penzey's or Purcell Mtn Farms.

3/4 tsp penzey's Vietnamese cinnamon

1 1/2 TBSP raw cane sugar

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp fine ground black pepper

4 allspice berries, whole

3 cloves

1/4 tsp kosher salt


I likw a lot of heat, but I haven't added any to this recipe yet because I like to come up with recipes all can enjoy and then use them as a base for my recipe - a few habaneros and some salemme pepper would go well with the allspice and cinnamon. (Google Salemme Pepper Co.)


I age it for at least a few weeks in the fridge because it's better that way. The spices need time. I should crack the allspice.


I have to scale the recipe up to a gallon.


I also want to try some apple cider vinegar that a local farmer makes. I've got a 1/2 gallon of it. It prolly won't need cut like the store stuff 'cause it's way different. Its raw and has a real earthy taste. I mean like he must use a wooden barrel and didn't washed the apples -I have to ask him in the spring when I see him again.



post #2 of 2

1/4 teaspoon of garlic, onion and salt is not enough IMHO. Pepper is light as well.

This seems like it is going to be a very thin rib sauce.

I would substitute apple cider vinegar for the distilled vinegar.

Cinnamon, allspice and cloves together will over power any other flavors. Personally, I would lose the cloves and one of the others, probably the allspice.

Use tomato sauce or ketchup in place of the water for more flavor and bulk.


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