Homemade tangy wonderful sauce that tastes sooooo good over meat and potatoes.

Momma gave me this recipe and I love it on ribs and on potatoes, it is perfect! Homemade is soooo much better than from a bottle!

INGREDIENTS:

Onion – One large chopped

Butter – Two Tablespoons

Chili Sauce – 1/2 bottle, 12 ounces

Ketchup – One bottle, 24 ounces

Dry Mustard – Two Tablespoons (Or regular, but dry is better)

Brown Sugar – Eight Tablespoons

Worcestershire – Two Tablespoons

Soy Sauce – Two Tablespoons

Liquid Smoke – Two Tablespoons

Rice Wine Vinegar – Four Tablespoons

Garlic – Three cloves minced

Orange juice concentrate – One Tablespoon frozen

Salt and fresh ground pepper to taste

DIRECTIONS:

In a medium pot sauté the chopped onion and butter.

(It’s really easy because basically all you do is chop an onion, along with the butter and garlic and then line up all your ingredients on the counter and put in the pan).

Combine all of the ingredients together and simmer for about 25 minutes.

(I always keep what is left over in a baggie in the freezer…it’s great added in other recipes)

This is hands down the most fantastic sauce for ribs thatI have ever tasted…in my entire life…ever…ever…ever.  The best BBQ sauce for chicken, wings, shrimp, or flank steak, or pork…it is seriously wonderful!!!

The original recipe came from my mother’s sister Koueta.  Her very close friends Jim and Gerry Gentry, opened up a restaurant called the Fin and Feather in North Hollywood California.  Their partner was John Wayne…yep…”the” John Wayne, who enabled them financially to open up their dream…and this BBQ recipe was on the menu.

At their restaurant, they served fall off the bone tender pork ribs, with most of the fat cut off before cooking, slow cooked for 8 hours and they were always served with mashed potatoes and this sauce.

My Momma had never had BBQ ribs before meeting Jim and Gerry…this was back in the late 1940’s.  After getting this recipe from them, it became one of her signature dishes that she always made for special occasions and something the whole family continues to request today.

After all these years, through this blog, I can finally share it with anyone who wants it.  A huge thank you to my momma for cooking amazing food and handing down all of her amazing recipes to us.

I also love to pour this good sauce over my baked potato and put extra on my plate so I can scoop it up with some wonderful crusty bread.

My husband cooked these ribs on The Big Green Egg (the grill) for 3 hours at 225 degrees then took them off, wrapped them tightly with two layers of aluminum foil, and put them in the oven for four more hours at 325 degrees.  These are the “SHE” ribs…she ribs meaning more tender and wonderful than the “manly” He ribs.  The “HE” ribs don’t require extra time in the oven to cook…they are still very tender, but not fall off the bone.  The ribs cooked both ways are fantastic…but I prefer the “she” ribs.  Normally we serve our ribs with baked potatoes and pour some of the left over sauce on top, soooo very good!

 

I had to wait 15 years for my momma to admit that she put orange juice concentrate in the sauce.  I don’t know if she just forgot…or she was just keeping it a secret.  More than likely she just forgot, because this was only made on special occasions, and it was always a little of this and a little of that because she didn’t use a recipe.

I have to admit…a little of the concentrate makes a huge difference in the taste.  You know that wonderful tangy feeling you get in your jaw right in front of your ear when you taste something  great…this does exactly that.

You can feel it when you take a bite at the back of your jaw…ooooh my it is soooo good!  And I realize that you can get good BBQ in a bottle, which is perfectly fine…but nothing this good!  Cook your ribs or chicken on the grill and slather half of this sauce on top of them…and serve the remaining sauce on the table.  After the pork is grilled we put this sauce directly on the meat then wrap them up in aluminum foil and

cook them for an additional hour in the oven to become “SHE RIBS”.

The men like “HE RIBS…the ones where you have to rip the meat off the bone, with only a little sauce on the side, but I love them tender and covered in sauce.  Depending if you are making ribs or chicken…meaty or fall off the bone…you will definitely want to make this sauce to go on top…it is just that wonderful.

These ribs have been on the grill for hours.  Cover them with half of the sauce and wrap them up, putting them back into the oven at 350 for an additional hour.  When you take them out they will be juicy and tender and fall off the bone delicious!

After cooking them in the oven on low, open up the foil and cover them with additional sauce.  Not all of it because it’s soooo good to pour over a baked potato.

This is the final outcome..the perfect picture of tender fall off the bone pork ribs with the most fantastic BBQ sauce ever!

Just made this sauce because my husband grilled ribs for Super Bowl Sunday 2020.  After I emptied the ketchup and chili sauce, I turned them upside down on a dinner plate.  It really got the leftover sauce out from the bottle.  All these years I was wasting lots!