Truly Amazing BBQ sauce! I've always known about wrapping meat in foil and putting in the oven for two hours so it comes out juicy and tender. I've baked brisket overnight at 275 degrees and it turns out "melt in your mouth" tender and juicy.
I was concerned about what seemed to me HOT-HOUSE flavor while simmering the sauce (almost took my breath away) which I made before preparing the ribs. For that reason, I didn't put any red pepper on the ribs before placing in the oven. I wish I had - after the ribs were done they weren't as hot as I expected, but did have zing to them. They carmelized wonderfully. Once we finish off the ribs I'm grilling chicken and using this BBQ sauce, making enough to keep in the freezer for future use. NOTE: I did leave out the whiskey as I couldn't justify buying it for the small amt needed for this recipe. I just LOVE allrecipes.com!
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Truly Amazing BBQ sauce! I've always known about wrapping meat in foil and putting in the oven...