Simple Rib Sauce

Simple Rib Sauce

  • 1/4 cup Brown Sugar
  • 1/4 cup Ketchup
  • 1 clove minced Garlic
  • 2 tbsp. red Wine vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tbsp. Dijon mustard
  • 1/2 tsp. each salt, pepper and paprika

Blend all ingredients together. Slather sauce onto ribs 20 minutes before done. Multiply the recipe by two or four then store remainder in a glass jar by Trudeau.

Did you know?

Spare ribs are bigger, tougher and meatier than baby backs. The ribs are cut from the belly of the pig—where bacon comes from. Because they’re so meaty, it takes longer to cook the ribs to the point that the tough and fatty meat breaks down to fall-apart tender.

Baby back ribs aka back ribs are cut from the loin section—the place where pork chops come from. Back ribs are smaller, less fatty, and naturally more tender than spare ribs, which also means they take less time to cook. They’re the most popular rib, partly because they’re neat, compact and easy to eat.