The Best Dang Rib Sauce, Period Recipe -
  • READY IN 51 mins

The Best Dang Rib Sauce, Period

Recipe by  

"This sauce began as a dare to top an ex-boyfriend's father's locally famous sauce. Something magical happens when it hits the grill! Don't forget to add to the ribs in the last 5 to 10 minutes of cooking, or else the high sugar content will scorch. Don't let the strong smell of vinegar scare you while cooking; the flavor of the sauce after cooking does not reflect the scent that fills the kitchen while cooking."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins
  • COOK

    41 mins

    51 mins


  1. Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.
  2. Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.
  3. Store refrigerated.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2009

Hello all! I just wanted to share that in the spirit of continuous improvement, recently discovered that the flavor is MUCH better using Yukon Jack canadian whiskey instead of the marsala. Sorry about giving myself 5 stars, but had to place a rating to leave this note! :) Also, wanted to say please do substitute where you want or need! Often I'm forced to use jalepenos because it's hard to find exotic peppers in cincinnati ohio. If you find something works better, please share! I'm constantly subbing out things in other's recipes and love to hear what works for you. Thank you for trying my recipe!! XOXO Noelle

Most Helpful Critical Review
Jun 04, 2010

While the original recipe was good (4 star), I redid the recipe with the whiskey Noellethediva stated was better, it was a definate NOT! Personally I use organic wines and foods and make most things are prepared from scratch which in its original version was rich and robust with flavor, this version did the recipe no justice. Sorry I had to give your recipe a low score this round. YUKKKKK!!!!!!!


7 Ratings

Oct 22, 2009

I used this as a guide as I had to make tons of substitutions with what I had on hand...I loved how it turned out though! I cut back on the sugar, used no honey, and as I didn't have molasses I tried adding a bit of unsweetened chocolate for the dark flavor. I used a roasted jalapeno instead of a poblano, regular cooking white wine for marsala, white and red wine vinegar instead of cider vinegar, plus a little chipotle with adobo for the smoky flavor...LOL, it was a great guide for a fun BBQ sauce! And I was happy it didn't call for Ketchup (my apologies for making so many changes...I just didn't want to go to the store!)

Feb 14, 2013

I agree that it is nice to have a bbq suce that does not require ketchup. This is a good stand alone sauce but has me wondering what I can do to satisfy whatever it is I think I'm missing.

Sep 14, 2014

This sauce is wonderful...the only modifications I made were to omit the whiskey, molasses, & liquid smoke. I also added an extra tbsp. or 2 of the honey. My son loves this sauce and would drink it if I would let him! Yummy!

Apr 15, 2010

Fantastic. Nice to not have a sauce recipe asking for Ketchup.

Aug 07, 2014

I was really looking forward to this sauce after seeing the ingredients. So many deep rich flavors, but it didn't come out as well as I was hoping. I needed something to smooth it out and make the flavors pop.


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  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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