Smoked Ribs with Sweet Carolina BBQ Sauce

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.

Smoked Ribs with Sweet Carolina BBQ Sauce

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.

Smoked Ribs with Sweet Carolina BBQ Sauce

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:

Susan’s – Mini White Chocolate and Apple Tarts
Angie’s – Apple Butter Bread Pudding
Brandi’s – Apple Butter BBQ Sauce Smothered Grilled Chicken

AND For more information visit MUSSELMANS website and then connect on FACEBOOK.

Baci!
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Disclaimer: This post is sponsored by Musselman’s. I was compensated for my time. Opinions are my own. Always have been. Always will be.

Smoked Ribs with Sweet Carolina BBQ Sauce

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
  • salt/pepper
  • 1 rack cooked pork ribs

What To Do:

  1. In a large saucepan heat oil over medium-high heat. Add onions and cook until softened. Add garlic and cook for additional minute.
  2. 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.
  3. Season with salt and pepper, transfer to blender and pulse until smooth. Set aside and allow to cool to room temperature.
  4. Slather sauce onto cooked ribs. Store remaining sauce in airtight container in refrigerator.
http://www.bellalimento.com/2013/05/31/smoked-ribs-with-sweet-carolina-bbq-sauce/

9 Comments

  1. 1

    These ribs are just to die for! Save me a few!!!

  2. 2

    I’m going to need a bajillion napkins for this — half for the ribs and half for all the drool from just looking at them. SO YUM.

  3. 3

    Would love this for dinner tonight. These ribs look amazing Paula!

  4. 4

    WOO HOO, PAULA! From your bloggin’ friend down here in South Carolina, the origin and home of mustard-based BBQ sauce, I have to say that hands-down this is one awesome recipe that you’ve shared. Our family (transplants from the Midwest) had never tasted mustard Q sauce until moving here 17 years ago. So beloved is this sauce that our daughter served mustard based BBQ at her wedding reception and everyone who tasted it for the first time were hooked at first bite!

    Ciao,
    Roz | La Bella Vita Cucina

  5. 5

    My mouth filled up… tmi? Oh well! It did! These ribs are freakin’ beautiful! That sauce is speakin’ to me!! :)

  6. 6

    Ribs disappear so fast around my boys and I know they would devour these in seconds.

  7. 7

    Smoked pork ribs. A sweet tangy sauce. You’ve done the South proud, Paula!

  8. 8
    TIffany a. /

    This is hands down the best BBQ sauce I’ve ever made and tasted… It’s sweet and thick. Pretty much goes well with any meats.

  9. 9

    Looks amazing (seriously, your photographer is killing me with sweet ribby amazingness). Question, you say ‘pork please’ when talking about rib type, is this just a personal preference, or does pork specifically work better for some reason or another? Thanks!

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