my rib sauce recipe

Discussion in 'Sauces, Rubs & Marinades' started by ralphed, Dec 28, 2014.

  1. ralphed

    ralphed Fire 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.

  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    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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