Smoked Ribs with Sweet Carolina BBQ Sauce
Just go ahead and get an extra package of napkins because you are going to need them. There is no lady-like, polite way to eat ribs. If you try you’re going to just end up with a rib in your lap and a nice big stain on your pants. And napkins are way cheaper than a new pair of pants. Truth. I love ribs. Ribs are serious business here in the South. Once you’ve decided on the actual rib itself (pork please) there’s the choice of whether you rub them down, get saucy or both. The sauce is in another category all to itself. There is tomato based, mustard based and vinegar based – which much to my North Carolinian friends dismay I strongly dislike as in I’ll take a pass dislike. What can I say I am a mustard based girl.
When Musselman’s asked me to create a recipe using their apple butter, pork popped into my mind. Then ribs. You see where this is going right? Sweet mustard Carolina BBQ sauce slathered stick to your ribs good ribs. We started out with a rack of pork ribs that we smoked low and slow so you get that falling off the bone tender and delicious meat. Then we slathered it with our sauce. You might lick your fingers. It’s okay if you do.
Because you can never have too many delicious recipes for grilling and picnic season pop over to visit my friend’s blogs for more Apple Butter Bliss:
Disclaimer: This post is sponsored by Musselman’s. I was compensated for my time. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 1/4 cup canola oil
- 2 cups chopped Vidalia onions
- 4 cloves garlic - minced
- 2 cups ketchup
- 2/3 cup water
- 1 cup Musselman's apple butter
- 2/3 cup dijon mustard
- 2/3 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1/4 cup Dixie Crystals dark brown sugar
- 1 rack cooked pork ribs
What To Do:
- In a large saucepan heat oil over medium-high heat. Add onions and cook until softened. Add garlic and cook for additional minute.
- Add ketchup and water, bring to a boil then reduce to a simmer. Add the remaining ingredients and continue cooking on low heat until thickened. Stirring as necessary.
- Season with salt and pepper, transfer to blender and pulse until smooth. Set aside and allow to cool to room temperature.
- Slather sauce onto cooked ribs. Store remaining sauce in airtight container in refrigerator.