Like other reviewers, I used white beans instead of the red. Taking a couple of other suggestions, I also added one fresh jalapeno, garlic and green onion plus a bit of chili powder. What a super jump-off recipe to endless variations on a theme !! Good job, and thanks for sharing !!

Reviewed On: Nov. 6, 2009

I agree with the reviewer who was upset about the "ripping" of this recipe....we all have a favorite BBQ sauce, whether homemade, bottled or a doctored version combining the two. This is exactly how we made our ribs in 4 different restaurants I worked in. The only exception was that we "par-charred" the ribs...ie we broiled them for about 3-4 minutes under the boiler or on a char grill, to get the nice smokey taste. Then the exact steps of the recipe, and a quick 1-2 minute "finish" under the broiler, after the cooking in foil process, just open the foil, leave 'em on the foil, broil....quick cleanup !! Kudos, Kheffn, I never thought of publishing this method, I thought everyone just "knew" LOL !!

Reviewed On: Oct. 21, 2009

Super mustard "que" sauce. I saw a TV chef years ago prepare a mustard based sauce, and this immediately came to mind. GREAT !!! Thanks for sharing, Buzzsaw !

Reviewed On: Aug. 23, 2009