B's Favorite BBQ Sauce

A few years ago, B. asked me to make ribs for dinner. Having never made ribs before, I was in a bit of a quandary. How do you do this exactly? I started looking for a sauce recipe, not being one to think to buy a bottle of sauce, and made up the rest as I went along.. B. nearly cried when he tried these (with joy). If you just want to make the sauce it doesn't take long at all, but if you're planning on making ribs too, count on being home all day.

1/2 c. maple syrup (the real kind, naturally is better, but the fake works just fine too)

1/2 c. ketchup

1/4 c. orange juice

1 Tbsp. dried minced onion

1 Tbsp white vinegar

1 Tbsp. steak sauce

 1 tsp. grated orange peel

1 tsp. prepared mustard

1/2 tsp. Worcestershire sauce

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. hot pepper sauce

3 whole cloves

In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer uncovered for 15 minutes or until the flavors are blended. Remove from heat, discard cloves, and cool.

That's the sauce, and it makes 1-1/3 cups. 

Now, if you want to make ribs, read on:

For just us, a rack is fine, if they are a good price, I buy 2, so B. can have the leftovers in his lunches. If I am doing 2 racks, I triple or quadruple the sauce. For one rack, I double it.

Preheat oven to about 325 F.

Line 2 cookie sheets with foil ( ABSOLUTELY NECESSARY!!!!!! I destroyed 2 baking sheets not lining them.). Lay a rack of ribs on each sheet. Spread about 2/3-3/4 of a cup of sauce on each rack.  Cover with foil, and place in oven. When doing 2 racks, I switch shelves and baste with sauce and/or drippings every 30 minutes. If  just one rack, baste every 30 minutes.

I bake them roughly 2-1/2- 3 hours, depending on how thick they are. I have found that if you can twist one of the bones (easily), they are done. I like to finish them on the grill for about 15-20 minutes, you're really just going for the grill flavor. Slather on sauce as you see fit.

Serve with lots of napkins.

French Dressing

Homemade dressings are (usually) SO much better than store bought. B. really likes French, I think its okay. Until I tried this one. It is delicious, and makes a vat of dressing.

1/2 a medium onion, quartered

2 Tbsp. lemon juice

3/4 c. ketchup

3/4 c. vegetable oil

1/2 c. vinegar (I use cider vinegar)

1/2 c. sugar

1/2-3/4 tsp. salt

In a food processor or blender, puree onion and lemon juice until smooth. Add remaining ingredients and blend until smooth. Store in refrigerator, shake well before using.

Yield: 2-1/2 cups.

Smoked Sausage Skillet

Really good, and really easy. Also, a great way to get cabbage down non-cabbage lovers.

1 lb. fully cooked kielbasa OR Polish sausage, sliced

3 c. shredded cabbage

1 celery rib, finely chopped

1 Tbsp. oil

2 Tbsp. Dijon mustard ( I used a grainy deli- mustard, because that's what I like)

1/2 tsp garlic salt

1/4 tsp. rubbed sage

2 c. cooked noodles

In a large skillet, saute the sausage, cabbage, and celery in oil for 5 minutes. add the mustard, garlic salt, and sage. Cook and stir over medium heat for 4-6 minutes or until vegetables are tender. Stir in noodles and heat through.

Serves 4 generously.