Happy Columbus Day to all my BBQ Brethren! I do not use store bought BBQ sauce on my Ribs or Chicken because I was spoiled at a very young age by an amazing sauce that my Father came up with while he was stationed in Vietnam in the 60's. Only 4 people that I know of has this recipe, and that is My Father, Sister, me and my best friend in the world. I have kept it a secret for so long only because I had aspirations of marketing it some day. Well, I have decided that it isn't going to happen and want to share it with all of you. It is a very easy sauce to make, but it has a very unique flavor and quality in that it is not a sauce that you can just pour over your cooked product and eat it, rather it is a basting/mopping sauce that has to be slowly cooked on. For those who have a spicy rub that are looking for the perfect sweet/spicy balance, this is the sauce for that. I hope some of you try this some day and provide feedback either in a post or private message. ENJOY!
2 oz Butter
1 onion (minced)
1 clove Garlic (minced)
¼ cup Soy Sauce
¾ cup Sugar (can use brown sugar if desired)
¾ cup White Vinegar
¾ cup Ketchup
½ teaspoon Tabasco
½ teaspoon Ginger
Sauté the onions and garlic in butter until soft. Add the rest of the ingredients and simmer until slightly thickened.
After your product is about 30-45 minutes shy of being done on the smoker, brush the sauce on ribs or chicken over low heat on a grill or smoker. Continue to brush or mop the sauce on until product is done and the sauce is glazed and sticky. (I brush and turn, at least a 6 times)
*** BE CAREFUL NOT TO LET THE SAUCE BURN ON THE MEAT***
Here is a picture of my Father (Sisters and Brother) with that sauce in the early 70's cooking ribs and a couple of my pictures with Chicken and Ribs.
2 oz Butter
1 onion (minced)
1 clove Garlic (minced)
¼ cup Soy Sauce
¾ cup Sugar (can use brown sugar if desired)
¾ cup White Vinegar
¾ cup Ketchup
½ teaspoon Tabasco
½ teaspoon Ginger
Sauté the onions and garlic in butter until soft. Add the rest of the ingredients and simmer until slightly thickened.
After your product is about 30-45 minutes shy of being done on the smoker, brush the sauce on ribs or chicken over low heat on a grill or smoker. Continue to brush or mop the sauce on until product is done and the sauce is glazed and sticky. (I brush and turn, at least a 6 times)
*** BE CAREFUL NOT TO LET THE SAUCE BURN ON THE MEAT***
Here is a picture of my Father (Sisters and Brother) with that sauce in the early 70's cooking ribs and a couple of my pictures with Chicken and Ribs.
