Absolutely wonderful and versitile recipe! Most BBQ sauces we buy in stores are way too sweet for my taste, and this one is just right! I made just a few tweaks: 1) Omitted the salt; 2) We like leftovers, so I doubled everything else and added one extra cup of water for cooking; 2) I simmered the ribs longer, until the meat was falling of the bone (about 2 hours). The ribs were delicious served with cornbread and a salad. A bonus: I used part of the leftovers to make pulled-pork sandwiches, and here is the recipe: put two or three cooked ribs on a plate; with two forks pull the meat off the bones and shred it apart. Put the meat on a sauce pan, add 1/4 cider vinegar, 2 tbsp of honey, and 1/4 tsp of crushed red pepper (we like it spicy, but you can adjust the ingredients as you like). Stir and heat through. Serve on a large, warm bun. This was the BEST pulled-pork sandwich I've ever had.
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Absolutely wonderful and versitile recipe! Most BBQ sauces we buy in stores are way too sweet...