Recipe by GYPSIE8
"This flavorful barbeque sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec that has people lining up on the street any given night of the week. Try this -- you'll luv it! Don't' skip the lemon juice or cinnamon. Simmer the left over sauce until sugar is completely dissolved and serve as extra sauce for those who like their ribs dripping with flavor."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
I lived in Montreal for 5 years and because a friend had given me this recipe, I never had to go to the restaurant! As I had misplaced this recipe I was sure glad to find it here! This is also terrific for chicken! Finger lickin' good for sure!!!!!!!!!!!!
Made this again with the ribs and this time we felt they were a little too sweet. After reading the reviews about how sweat it was I cut back the brown sugar to 1 1/2 cups. Mixed everything together in bowl. Cut up ribs into two's, boiled baby back ribs (3 racks) for about 30 mins. Tossed sauce with the ribs in a roasting pan. Cooked for 1 hour with the lid on at 350 degrees. Took lid off and cooked for another 45 mins. at 325 degrees until carmelized. These were the best ribs I think I have ever had. We all can't wait to have them again. I only use pork baby back ribs because they are leaner. Can't wait to try the sauce on chicken also!! Thanks Wendy for a great sauce!! Update Sept.20/08-Made this again, haven't for a long time and now we find it way too sweet. I have been using Presidents Choice Smokin Stampede Chipotole for the last year and it's the best. I even cut the brown sugar in half again, sooo sweet, sorry not for us.
Michele, Cambridge, Ontario
A 3 1/2 star recipe as is. This recipe does NOT state what type of applesauce to use. Do NOT use sweetened! After reading reviews, I used *unsweetened* applesauce, cut back on the sugar by 1 cup and it was *still too sweet* (and I like sweet)! I added an additional 1/4 cup of ketchup and a few dashes of crushed red pepper flakes to tone the sweet down. I used this on ribs wrapped in foil and basted the last 1 hour every 15 minutes. Be careful because the sugar burns easily and it was hard to remove from the foil.
Oh, my, God, this is good! This recipe deserves 10 stars. It is the best! I made it for a party, and everyone asked for the recipe. I've made it since then and my husband and I LOVE it!!! It's so easy, and doesn't require a lot of time to marinate. It's wonderful on ribs and chicken. To simplify eating the ribs, I cut the rack into individual ribs before marinating and then bake in the oven. It's easier than trying to cut them apart when they are covered in sauce and hot. I also recommend basting with this sauce during cooking. At least twice an hour. This sauce is delicious.
I made a few changes to this based on some of the past reviews. I made this using only about 4 tbsps of brown sugar. I used vinegar instead of lemon juice. I served this with italian sausage and brocolli stir fry with a side of white rice. My family loved this. I will be making this again.
This bbque sauce was really, really good... I added a few dashes of louisiana hot sauce and some red pepper flakes to add some zip... I will definitely make it again!
YUM! If you like a sweet vs a more tangy BBQ sauce, this it the one! I needed something super easy with a homemade twist, so I threw 5 chicken breasts in the crock pot, covered with this sauce and cooked for 4 hrs on high and it came out perfect! My picky 3 yr old and hubby LOVED it! No left overs between the three of us. I'm going to mix a huge batch of this up and seal it in mason jars for use with other crockpot/grill recipes. My family will not eat bottled sauce again!
Love this sauce. Cut back to 1 cup of brown sugar as recommended by other users. My niece gets this sauce all over her face from trying to get all the sauce off the bone! I boil the ribs for 1 1/2 hours, sauce the ribs, then throw them into the oven, I baste after 5 mins on one side, throw 'em back in, turn them over, baste on the other side and then throw them back in for another 5 mins.
* Percent Daily Values are based on a 2,000 calorie diet.
Canadian Barn BBQ Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: < 1
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
The secret’s out! Here’s the recipe for our classic barbeque sauce—revealed!
Kentucky bourbon leads a saucy cast of tangy, spicy, and sweet ingredients.
See how to make thick, spicy, blue-ribbon BBQ sauce.