hillsdown
Well-known member
I thought I would share a rib sauce recipe it is easy and delicious.
>3 cans tomato sauce (crushed tomatoes make it thicker)
>one large hand full of splenda brown sugar (use 2 hand fulls of real brown sugar) more if you like it sweeter
>one diced large red onion
>a few shakes of worcestershire sauce
>a few shakes of liquid smoke
>a few shakes of low sodium soy sauce
>a couple shakes of chipotle tabasco sauce
>one tablespoon of minced garlic
>a good sprinkle of fresh ground black pepper.
Mix all ingredients well in a pot and bring to a boil while stirring, simmer on low until onions are tender.
Put baby back ribs (10lbs or so) in a roaster and pour sauce liberally over all to smother them.
Bake in oven on convection at 300-325 for 4-5 hours or until the meat falls off the bone.
Easy and delicious anyone can make it is great for backyard parties to serve a real hit.
Sorry I don't have exact measurements, as this is how I cook.. ;-)
We served this and tenderloin steak for our anniversary and everyone loved the ribs, the sauce is fabulous on them.
Thank you to ILH, as I took your recipe and changed it just a smidge.
>3 cans tomato sauce (crushed tomatoes make it thicker)
>one large hand full of splenda brown sugar (use 2 hand fulls of real brown sugar) more if you like it sweeter
>one diced large red onion
>a few shakes of worcestershire sauce
>a few shakes of liquid smoke
>a few shakes of low sodium soy sauce
>a couple shakes of chipotle tabasco sauce
>one tablespoon of minced garlic
>a good sprinkle of fresh ground black pepper.
Mix all ingredients well in a pot and bring to a boil while stirring, simmer on low until onions are tender.
Put baby back ribs (10lbs or so) in a roaster and pour sauce liberally over all to smother them.
Bake in oven on convection at 300-325 for 4-5 hours or until the meat falls off the bone.
Easy and delicious anyone can make it is great for backyard parties to serve a real hit.
Sorry I don't have exact measurements, as this is how I cook.. ;-)
We served this and tenderloin steak for our anniversary and everyone loved the ribs, the sauce is fabulous on them.
Thank you to ILH, as I took your recipe and changed it just a smidge.
