SPICEY BBQ Rib Sauce

Hi folks! Its good to be back. The day job has been quite busy lately and lots of travel. Fortunately, while I was traveling I was in Baton Rouge, LA for a week. I had several opportunities to enjoy the local tastes. Lots of spices down there for sure! So I thought I would take some of that local fire and turn it into a BBQ sauce for ribs! I think it turned out great! Not too hot, not too sweet....Give it a try and let me know what you think. Hope to hear from you soon! Just Harv.

**** SPICEY BBQ Rib Sauce ****
1 - cup light brown sugar
1 - 15oz. can tomato sauce
1 - medium yellow onion (small diced)
3 - cloves garlic (crushed)
3/4 cup peach preserves
1/4 cup cider vinegar
2 tsp. chili powder
2 tsp. smoked paprika
1 tsp. dry mustard
1/2 tsp. cayenne pepper
3 tbsp. Worcestishire sauce
1/2 tsp. ground black pepper
1/2 tsp. salt
2 tbsp. veg. oil

4 lbs ribs (I used beef ribs when developing this)
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In a medium saucepot, heat the 2 tbsp. vegetable oil to medium high. Add the diced onion and crushed garlic. Saute until the onion begins to look translucent.
Once sauteed, add the tomato sauce and peach preserves. Stir the preserves well to disolve them into the sauce. While constantly stirring, add the remaining ingredients one at a time with the vinegar being the last to add.

Allow the mixture to come to a slight boil and reduce the heat to LOW. Allow to simmer for 20-30 minutes, stirring occasionaly. Take care and be safe around the sauce when it is this hot! The sugar components will make it STICK to your skin if it splashes out of the sauce pot. After simmering for 20-30 minutes, remove from heat and allow to cool.
While the sauce is cooking down and thickening, lightly flour the bottom of a deep edged baking sheet. Arrange the ribs in a single layer. Cover tightly with foil.
Bake in a preheated oven for 60-70 minutes. Remove and SLOWLY peel the foil away allowing the steam to escape. Drain away any excess juices from the pan. Brush each rib section with a generous amount of the sauce. I prefer to pour some of the sauce into a large bowl and dip each rib section to insure good coverage.
Return each marinated rib to the pan. Allow the pan of ribs to rest and marinade at room temperature for at least 30 minutes.

Once marinated, you need to "face" up the ribs. I prefer to use a preheated gas grill for this but you can also do it under the oven broiler. If you use the broiler, place the sheet pan about 4" from the heat. Broil for 4-5 minutes or until browned. If you use the grill, place the ribs on the rack and grill each side for 3-4 minutes.
Thats all there is to it. Baked beans, mac and cheese, cole slaw, or potato salad are traditional sides but if you have other suggestions, write in and let me know. Always interested in good ideas and family favorites. Eat well!!! Hope to see ya soon!! Just Harv.