When the Culinary Arts College at Baltimore International College invited me to test one of their recipes, I knew as soon as I saw it that I would get DH to try the Barbeque Rib Sauce. There’s nothing like DH’s smoked ribs, but I’ve often wished he would do a sauce with them. It was the perfect opportunity!
Ingredients
2 quarts Barbecue Sauce of your choice (we scaled down the recipe to a cup of Honey BBQ sauce as we only had one rack)
_ cup Balsamic Vinegar (this was scaled down to 2 Tbsp, as were the rest of the ingredients)
_ cup Soy Sauce
_ cup Roasted Garlic
_ cup Brown Sugar
To Taste: Cumin, Chili Powder, Ground Rosemary
Procedure
1. Wash ribs in cold water & pat dry, cover with spice rub and allow to sit for a day (The type of spice rub was not specified, so DH used Bad Byron’s Butt Rub Seasoning)
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2. DH cooked it in his Char Broil Big Easy Infrared Smoker, Roaster, and Grill until meat reached 165F.
3. Remove , brush w/barbecue sauce and grill
The Verdict: DH was a bit frustrated at first because there are a zillion different rubs and BBQ sauces, and the recipe wasn’t specific, but he chose what sounded good, and it turned out just fine. I loved it- just like what I would want to have at a restaurant. The balsamic vinegar imparted an especially nice flavor.
This recipe was developed at a culinary arts college in Baltimore. I was compensated for the ingredients to test this recipe.
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