This recipe was developed specifically for this book, as a match for the Country-Style Ribs on page 198. Because country-style ribs are bulky and not uniform in appearance, a chunky sauce draws attention to the elements of the sauce and away from the clunky appearance of the ribs themselves. If impressing your guest with fancy plating is not your bag, this sauce is “good eatin’” on just about anything. Besides adding distinct flavor, the bits of apple and sweet onion will add a complementary texture to your barbecue.

　　

Ingredients

Makes 3 cups

　　2 tablespoons butter

　　1/4 cup diced sweet onion

　　3/4 cup coarsely grated peeled apple (preferably a firm, sweet-fleshed variety such as Rome beauty)

　　3 tablespoons bourbon

　　1/2 teaspoon salt

　　1/4 teaspoon cayenne pepper

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon ground cumin

　　2 cups ketchup

　　1/2 cup distilled white vinegar

　　1/2 cup cola

　　1/2 cup brown sugar

　　6 tablespoons pure maple syrup

　　1 tablespoon molasses

　　1 tablespoons Worcestershire sauce

　　2 1/2 teaspoons liquid smoke

　　

Step 1

In a small skillet, melt the butter over medium heat. Add the onion to the skillet and sauté for 4 minutes. Add the grated apple, bourbon, salt, cayenne pepper, cinnamon, and cumin and sauté for an additional 2 to 3 minutes. Remove from the heat and set aside.

　　

Step 2

In a large nonreactive saucepan, add the remaining ingredients and mix well. Simmer over medium-low heat for 5 minutes, stirring frequently. Add the apple mixture and stir well. Simmer for 2 additional minutes and remove from the heat. After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

　　

Cooking Method

Step 3

Stove

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.