I'm cooking a bunch of ribs this weekend, and I was thinking it would be great to have one or two racks painted with a spicy barbecue sauce. Any recipes out there? Or do you just add more Tabasco to the KC sauce?
I have been known to make what I think of a Buffalo Baby Backs, using the (very simple) sauce I also use on wings. Unfortunately, I don't know the measurements for sure, but it would be something like this
1/2 cup Franks Hot Sauce
2 tbsp Sriracha sauce (I use "Shark," which I highly recommend; Tabasco also good. Just needs to be truly hot)
2-3 tbsp brown sugar
2-3 tbsp balsamic vinegar
1/2 stick or more of butter (aka "Sauce Julia")
1/2 tsp salt
You could of course add add'l ingredients to this, no problem. Assuming the proportions above are anywhere near right (I am trying to visualize what the pan looks like when I throw the stuff in ... ), the the result is hot and savory, not sweet.
I like the look of Joetee's Hot and Sweet. Keeping that one for sure.
This one looks awesome too! It looks like Meathead's Buffalo sauce plus sugar and vinegar, is that about right? Intriguing, I may have to experiment on myself with this one though.
Not familiar with Meathead's Buffalo sauce. Not sure where this came from. At least partly trial and error. I've been making wings this way for many years. But it was only after I became familiar with this board (inspiring ... ) that I tried it on Baby Backs.
PBCDad I stopped using rubs. I go with salt, pepper and chipotle powder these days.
But you could increase the cayenne or chipotle powder in Meathead's rub.
I would make meatheads kc sauce and add some Chipotle peppers in adobe sauce adds a nice sorce of heat and a great smokey flavor. Your making one batch of sauce divide it up one smokey and some heat and one batch regular
svryone had their balance preferences. I love using less ketchup and starting w a little ketchup and then molasses as sweetener. Tang is usually ACV. Then heat source of your choice.
On on top of all that you can of course go nuts with any added flavors and spices etc. So as for heat if I go a little lighter in ketchup for example, the heat is gonna "come forward" a little quicker. If that makes any sense.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
When I was growing up, in Pittsburgh's Mon Valley, there was a style of BBQ sauce best characterized by Jerome's "Batman" sauce. It was savory, not very sweet, and hot enough to burn your face off. I have the recipe, but honestly it doesn't look all that great, looking back 40 years.
I'd just make KC and add pureed habanero. Be careful, wear gloves, remove them before urinating.
Sounds Yummy!!!
Methinks 'twould jus' take a wee bit more simmerin', to git th' proper consistency...
Great Idea, only I'll use an alternate HOT sauce!
"Can you say 'Ghost Peppers'? Sure you can!"
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