©1958
AuthorDartagnan"one of the oldest Bar Nothing Ranch recipes there is."
1 cup pure maple syrupdon't be using no miss budderworthless
¾ cup ketchup
⅔ cup Blues Hog "Champions Blend" BBQ Sauce
⅓ cup chili sauce
½ cup Steen's Pure Cane Syrup
½ cup HP Sauce
1 tbsp sweet paprika
2 tsp Madagascar Black Peppercorns, ground extra fine
2 tsp Coleman's Dried Hot Mustard
1
Whisk until blended well.
2
Heat over low heat until just simmering. Whisk well, reduce heat to very low, whisking every few minutes for 30 minutes. Remove to cool container until completely cooled.
3
Baste or mop ribs often last 45 min of cooking.
4
If you have to bake them, last few minutes, LIGHTLY broil to crust up.
CategoryBar Nothing Ranch, Pork, Recipes, Sauces
Ingredients
1 cup pure maple syrupdon't be using no miss budderworthless
¾ cup ketchup
⅔ cup Blues Hog "Champions Blend" BBQ Sauce
⅓ cup chili sauce
½ cup Steen's Pure Cane Syrup
½ cup HP Sauce
1 tbsp sweet paprika
2 tsp Madagascar Black Peppercorns, ground extra fine
2 tsp Coleman's Dried Hot Mustard
Directions
1
Whisk until blended well.
2
Heat over low heat until just simmering. Whisk well, reduce heat to very low, whisking every few minutes for 30 minutes. Remove to cool container until completely cooled.
3
Baste or mop ribs often last 45 min of cooking.
4
If you have to bake them, last few minutes, LIGHTLY broil to crust up.