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Memphis Hogaholics Award-Winning Ribs Wet Finishing Sauce

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5 ounces dark soy sauce
24 ounces tomato juice
5 ounces worcestershire sauce
12 ounces catsup
1 cup apple cider vinegar
1 cup brown sugar
1 lemon; juice of
1 teaspoon red pepper
1 teaspoon black pepper
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon basil

Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue. The thing about this recipe is that it will depend on your smoker or grill and the size of your ribs. Memphis barbecue is over an extremely low fire so that the meat cooks very slowly. If you cannot do this on your grill, you'll have to adjust your cooking time accordingly. This is the original recipe and the time to cook it in a smoker is approximately 6 hours. However, I cannot do this on my grill because it's a gas grill and it's too hot. This is what I do. I place the ribs on one side of the grill only, I turn the burner on the other half of the grill on low. I place a smoker box over the flame with wood chips. Using this method, I can stretch out the cooking time to about 2 hours max. But it's worth the fuss. The ribs are so moist and falling apart on the inside with a nice crust on the outside. One more piece of advice. If you have a small grill and are doing a lot of meat for a big gang, here is something I do in that situation. I cook everything in batches until nearly done, then transfer to baking pans and keep in warm oven while I start the next batch. Since the majority of cooking was done on the grill, the effect is the same. Also, seal the pans of ribs with foil when you put in the oven; grilled ribs dry out quickly in the oven. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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