Thanks everybody for the recipes and link. I'm sure to lock onto
something now, and finally get it right. I do appreciate a dry rib, but
I just love the sweet and gooey sauce all over my face and hands when
I'm eatin ribs!
Jane

You know, I'm one of those people who does NOT like ketchup on anything, but
I'll be darned...I use is as a base for my usual BBQ sauce all the time!
Here's an approximation of what I make...

4 cups ketchup
1 cup tomato juice
1 cup vinegar
1 cup brown sugar
Worcestershire Sauce
Spices (Pepper, Cumin, Garlic...whatever you like)
I also add a little honey or molasses sometimes

Combine and simmer in a pot on the stove. Let cool and use or bottle and
refrigerate.

They key with any sauce, especially that with sugar in it, is to put it on
at or near the end! Sugar will burn so I use is only during the last 10-15
minutes of cooking.

Oh, by the way, someone mentioned earlier about a "dry rub". Simply the best
new advice I have picked up the last 10 years or so as it relates to ribs.
Gets the ribs much more flavorful and makes the "sauce" an option. Still,
I'm with you, part of the enjoyment of eating ribs is the sauce!


"Jane" > wrote in message
oups.com...
> Thanks everybody for the recipes and link. I'm sure to lock onto
> something now, and finally get it right. I do appreciate a dry rib, but
> I just love the sweet and gooey sauce all over my face and hands when
> I'm eatin ribs!
> Jane
>