Those that know me know that I love my Telecaster and that I love my sauce – so please don’t ask me to choose! But when I’m not working up and down the fret board of that sunburst Tele, I am quite likely to be working up and down a rack of baby backs. Telecaster players know that ‘the twang is the thang’ and those that love my sauces know that ‘the tang is the thang’. So when you gotta put ‘er down, get those ribs on low and slow and make this No Fussin’ No Frettin’ simple sauce from scratch.
What you will need:
1 ½ tablespoons vegetable oil
¼ cup chopped onion (whatever kind of onion you like)
5-6 cloves of garlic chopped or minced (Bubba loves his garlic!)
1 cup of ketchup
½ cup brown sugar
¼ cup cider vinegar
3 tablespoons Worcestershire sauce (Depending on my mood, I like to pump up the volume with another tablespoon or so…feel free to adjust to taste here)
1 tablespoon mustard (yellow or Dijon – a Hot Dijon is a nice twist)
1 tablespoon soy sauce
1 teaspoon chilli powder
Tabasco sauce or your favourite hot pepper sauce to taste.
- Heat the vegetable oil in a medium sauce pan. Medium-high heat should do (for gas burners, you might want to go with medium – you don’t want to burn your onion and garlic mixture).
- Add the onion and garlic, stir occasionally (remember, don’t let these babies burn or even brown as it gives the sauce a burnt taste – just get ‘em nice and soft. Reduce your heat if you have to).
- Add the rest of the ingredients, and then bring it all to a boil .
- You can add Tabasco/Hot Pepper Sauce now, as you go, or at the end. (I like to add it after the main ingredients have had a chance to blend a bit, then I can really gauge the amount of Tabasco’s Bubba’s cravin’!).
- Reduce heat and let it simmer (uncovered) for 15-20 minutes (it may splatter a bit, but its worth it). Stir occasionally.
- Set aside some in a bowl for dipping, but most of this should be used up and down that rack of ribs during the last 20-30 minutes of grilling time.
Thanks for checkin’ this out!