Perfect Spicy BBQ Sauce

Spare ribs are probably hands-down one of the most sought after and judged barbecue proteins. Watch any BBQ competition and it’s the ribs that the competitors are most proud of and the one thing that got them into BBQ in the first place. Dry rub, sauced, full or half rack, your pick it is one of the best pork meals… in my opinion at least.

The perfect cook offers tender meat that when holding the ribs they bend slightly over your hand, but don’t break and the bones haven’t pulled away from the meat. Next cook test is the bite. The meat should come cleanly away from the bone but the remaining meat stays intact.

Our favorite way to prepare is a dry rub of two black peppers (coarse and table ground), kosher salt, and Hungarian smoked paprika. After the ribs are trimmed we rub with yellow mustard and evenly sprinkle the dry rub. They are then cooked for 3 hours, wrapped for 2 hours in foil, and sauced with our special BBQ sauce for 1 hour.

Whatcha Need

• 2 tablespoons bacon fat

• 1 medium sweet onion, roughly chopped

• 5 garlic cloves, peeled and roughly chopped

• 1/2 cup brown sugar blend

• 1 cup apple cider vinegar

• 1 bottle Suzie’s organic ketchup

• 1 teaspoon smoked paprika

• 1 teaspoon smoky chili powder

• 1 teaspoon mustard powder

• 1 teaspoon kosher salt

• 1 teaspoon dried oregano

• 1 teaspoon ground black pepper

• 10 dashes Worcestershire sauce

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How It’s Made

1. In a saucepan over medium heat, add bacon fat and melt.

2. Add the onion and cook until soft and translucent. About 8 to 10 minutes. Stir in garlic and cook until onion is browned and garlic is crisp, about 4 minutes.

3. Add in brown sugar and stir until the sugar melts and starts to build a caramel glaze about 3 minutes.

4. Stir in apple cider vinegar, ketchup, paprika, chili powder, mustard powder, kosher salt, dried oregano, and black pepper. Bring to a simmer and cook for 5 minutes or until sauce thickens slightly.

5. Add in Worcestershire and simmer for 3 minutes.

6. Transfer hot mixture VERY CAREFULLY to a blender. Blend on high until smooth and color changes about 3 minutes.

7. Transfer to a heat resistant glass jar and allow to cool to room temperature.

8. Stores in refrigerator for up to one month.