Southeast Tennessee Apple BBQ Sauce & Ribs

Applesauce in the BBQ mop, plus plenty of spice gives these tender ribs a unique sweet and spicy blend of flavors.

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Ingredients:

• 5-10 lbs heavy pork ribs
• Sauce:
• 1 can unsweetened apple sauce
• 1 can tomato sauce
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp Liquid Smoke
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup red wine vinegar
• 2 tbsp sugar
• Marinade:
• 1/2 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 1 package mesquite or hickory marinade
• 1 tsp Liquid Smoke
• 1 tsp soy sauce
• 1 tbsp kosher salt
• 1/2 tbsp black pepper
• 1/2 tbsp cayenne pepper
• 3 cups water

Method

Mix marinade. Place as many ribs as possible in a freezer bag and pour 1/2 of marinade in and let set no less than 2 hours--overnight is best. Make sure to turn bag a few times so marinade reaches all parts of ribs. A few hours before cooking, remove ribs from marinade and place in a foil lined roasting pan and cover making a dome of foil that covers pan. This makes the ribs tender. Pour remaining marinade over the ribs before you cook them. Leave until ready to grill in a 200-250 degree oven. While ribs are cooking mix sauce ingredients in a sauce pot and simmer slowly, after it has reached a low boil. Carefully taste (as it is hot) then adjust salt and pepper. Remove ribs, carefully opening foil away from your face. Then pour sauce in a bowl for mopping or brushing on ribs. Place ribs and sauce on tray and carry to a medium heat grill. Place ribs on grill and let cook about 30-35 minutes. Only add sauce at the end (final 10-15 minutes) as sugars from apple sauce and added sugar will cause ribs to burn if added too early.

Notes: As I have a large family to feed on rib nights I make a huge amounts of this recipe. If you need to cut this down please do so. Also, place any left over sauce in a canning jar and refrigerate for up to 2 weeks. It's a GREAT dipping sauce for chicken nuggets or for anything you want too add a BBQ flavor to.

Number of servings: 10-12 People

Submitted By: anitapack66
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