have taken me a few years to come up
with the perfect ratio and proportion of the ingredients.
I did a lot of "addition" and subtraction" in the process but,
all that experimentation was all worth it.
It passed the taste tests with flying colors
by friends and family specially by a son in law,
Karl, who is a grill/barbeque connoisseur.
The blending of all the ingredients is awesome and makes your
barbeque ribs lip-smacking and finger-licking good!
It is that good!
one is chili Garlic Sauce and the other is
Sambal Oeleck, (chili paste)*.
They add a lot of kick to the sauce but,
they are very concentrated and have very strong flavor.
So use them sparingly unless you like powerful chili flavor.
These are sold at any Asian store.
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup worcestershire sauce
1/2 tsp chili paste*
1 tsp onion powder
1 tsp garlic powder
1/2 tsp mustard powder
dash of allspice
1 tbsp corn syrup
2 heaping tbsp apricot or
pineapple preserves or apple jelly
for BASTING MEAT:
Mix all ingredients well in a pot and save 1/3 cup for basting meat.
for BARBEQUE SAUCE:
then cook what is left in the pot over medium heat, stirring frequently, until sauce is thick like a consistency of bottled barbeque sauce.
1) You can make the barbeque sauce days in advance, or even weeks in advance.
Place in jar with lid and keep refrigerated. If not taking 1/3 out for the basting, this recipe yields 1 pint of babeque sauce.
Can use honey in place of sugar but omit corn syrup.
Can also put some liquid smoke for a smoky flavor.