As mentioned in the rib rub recipe, my preference is for a sauce to be added after grilling the ribs rather than during the grilling process. Unfortunately, we found that many of the commercially available sauces tasted nowhere near as good if they were used in this manner; it was almost as if they were designed to be cooked.
Undaunted, I set out on an odyssey to come up with a rib sauce to compliment my dry ribs (which, if you force me to tell you, are kind of salty – but I would never admit that to the sodium police my wife). Since they are salty savoury, I needed something a little sweet, with a little heat.
After some trial and error (the same joke still holds people; can it really be considered an “error” if the man gets grilled meat at the end?) I came up with the following concoction that we all (except for my son, the family fusspot who will lick his own toes but will not try my sauce) love.
As with all my recipes, feel free to adjust to suit your tastes. The base of two parts ketchup to one part brown sugar makes a sweet base, and the mustard will cut that sweetness, as well the seasonings. Note that we use white pepper as it adds a warm heat as opposed to the sharp heat from black pepper.
Sweet Rib Sauce
- 1 cup ketchup
- 0.5 cup brown sugar
- 1 tablespoon mustard
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon white pepper
- Combine all ingredients and mix with a whisk, paying special attention to ensure that there are no clumps of brown sugar or seasoning.
Our favourite side dish to accompany our BBQ ribs with Sweet Rib Sauce is our crazy and amazing Cornbread.
This post was written by my hubby! He says he is “A husband, a father, and an engineer. In that order.”