So I had some ribs over at a friends place last night that were quite good. I’m not normally a sauced ribs fan… A love for dry rub ribs usually occupies to much of my heart to leave any room for sauced ribs! However, I may have to clear a small space in there for these sauced ribs.

Due to the typical Tyler style of cooking and knowing that I will always be modifying this recipe (along with every other “recipe” I try) I should put a disclaimer in here about following the portions… I payed more attention to the ingredients then I did to the measurements…. and I didn’t write it down… And we all know about the typical Acorn memory…  so modify with impudence!

Rib Sauce (all measurements seemed for a baby back size rack of ribs)

Ketchup, Tomato Paste or 1/2 ketchup and 1/2 tomato paste – 1 cup
Worcestershire Sauce – 1/2 cup? (questionable memory on this measurement… I would maybe add more but I can’t remember! no surprise there)
Soy Sauce – 1/2 cup (less sodium style Soy Sauce to make it less salty)
Honey – 1/2 cup (If you want some caramelization use sugar for it caramelizes better on the grill.. however the honey is less sweet which I prefer)
Tabasco Sauce – add to taste
Salt and Pepper – Add to taste (with the Worcestershire sauce and soy sauce you probably don’t need much salt)
Herbs – Add to taste
Onions and red peppers – Thinly sliced and diced – however much you want

A couple modifications/ ingredients I’m considering adding  when I try these
Whiskey – however much I pour in
Garlic - however many cloves I add

Cooking

I never did ask exactly how she cooked them. It looked like she cooked them in the oven for awhile and then tossed them on the grill.. Seeing as this is a sauced rib recipe I would cook them however you normally cook sauced ribs. I believe Sage boils the ribs for a while first… which I’m not a huge fan of seeing as that removes all the fun of tearing the meat of the bones (something about the meat just falling off with little to no work seems wrong to me!)