I made this black cherry bbq sauce that I use for my ribs. I use the 2-2-1 method and baste for the last 30 minutes or so.
Here is the recipe.
Cherry syrup diluted in one cup of water 1/4 cup syrup/3/4 cup water). I use Koji Wild Cherry syrup from Target.
1 cup ketchup
1/4 cup Worcestershire
1/4 cup A1 (or similar) steak sauce
1/2 tsp each of garlic powder, black pepper, and onion powder
Brown sugar (optional)*
Bring to a boil on medium heat
Reduce to low and simmer for 6-7 minutes
This will yield enough for approximately 2 large racks of ribs, depending on how often you baste. Personally, I like to leave an amount left over for those who like to dip or add some more sauce while they eat.
*depending now whether you or your guests prefer a sweet sauce or one that has a bit more tanginess to it; personal preference, of course.
Last edited by Daba's BBQ; July 15, 2021, 12:25 PM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I use a 1/4 cup of steak sauce. A1 is my go-to sauce, but any sauce with a good bite to it should do the trick.
As for the syrup, like brown sugar, it is kind of subjective. For me, I use about 1/4 cup syrup to 3/4 water. I then taste it and make adjustments accordingly.
John "JR"
Minnesota/ United States of America
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No joking - I made ribs using the 2-2-1 method, my rub, and this sauce. They were the absolute best, moist and fall-off-the-bone baby back ribs I ever had, be it home, restaurant or truck.
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