I don't use a "recipe"...but
I start with a large can (1 lb 12 oz) of tomato puree...
I dump it into a sauce pan and add one medium onion chopped fine in the cuisinart....and a cup of cider vinegar, brown sugar to taste ( I use about 1 cup) and 1/4 cup maple syrup and a rounded tablespoon of mild red ground chilis....or you could use paprika.
Sometimes I also add 2 or 3 cloves of carlic pushed through a crusher.
Simmer until very thick...if you use much less sugar, you will want to add some other liquid like chicken broth or beer or even red wine or coke.
I taste as I go and it's different every time....but always good!
Linda C

I use this recipe often when I can buy ribs here, as they're not easy to find.
It's from a favourite Canadian cookbook in which every recipe I've tried has been a winner.
You could just try the sauce without boiling ribs in water first although there is no flavour lost and they come out tender and delicious.

Ribs: 4 lbs pork ribs, back or side
1 medium onion, quartered
2 tsp salt
1/4 tsp pepper

Sauce: 1/4 cup vinegar
1 - 8 oz can tomato sauce (I use tomate frito)
1/4 cup onion, chopped
1/4 cup butter
2 TBSP Worcestershire sauce
1 1/2 tsp salt
1/2 tsp pepper
3 TBSP brown sugar
3 TBSP prepared mustard
1 clove garlic, minced
1/2 cup water

Ribs: Place ribs, onion, salt & pepper in a large pot in 3 quarts of water. Bring to a boil.
Reduce heat and simmer, covered for 1 hour and 15 minutes (or until tender.) Drain.

Sauce: Combine all ingredients in a medium saucepan. Simmer uncovered for 25 minutes.

Arrrange ribs in bottom of broiler pan without rack. Spoon half of sauce on top and broil for 5 minutes.
Turn, spoon over the rest of the sauce and broil 5 minutes longer.

Serve with a crisp green salad and baked potatoes.

Source:"I've Got to Have That Recipe" - Doell, Winsby, Pollard. 1986 Victoria, B.C.

SharonCb

I think Ann T has a non-sweet recipe for BBQ or you might do an Asian style BBQ rib... I bet Nancy's Asian Marinade would be great on grilled ribs (I might leave out the Cilantro, my guys don't care for it with pork)!

ASIAN MARINADE
Turns a grilled chicken breast into something very special. Also good with salmon.
Enough for 5lbs. of chicken breasts.
1 C vegetable oil
¼ C sesame oil
¾ C soy sauce
1/3 C minced garlic
¼ C minced fresh ginger
2/3 C minced cilantro
6 green onions, sliced thin
1 tsp black pepper
Combine and add chicken. Marinate for 2 to 24 hours in the refrigerator.
Nancy

I'm not a fan of BBQ sauces but I do love TBQ Sauce from the TBQ restaurant in Windsor, Ontario. I usually have some on hand. But when I don't I use this copycat recipe. This is a "Table Sauce" used to dip the ribs/wings/etc. in. Or you can baste the meat the last few minutes it is on the grill.

Home Cookin Chapter: Recipes From Thibeault's Table

TBQ Sauce
=========
1/2 cup Ketcup
1/2 cup prepared mustard
1/2 cup vinegar white
1 1/2 teaspoon salt
1 1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 1/2 teaspoon chile powder
1/4 cup white sugar.

.
Place all ingredients in a blender and mix. Store unrefrigerated.
Seems to last forever.

Please note:

This is the directions that I was given. Being a coward, I stored mine
in the refrigerator.

Also: I found that the chili powder flavour was overpowering so would
either leave it out next time or use only 1/2 teaspoon.

And I used less sugar than was called for, because I really do prefer
a more savory then sweet sauce..

Thanks for your recipes. Now I just need to decide which one to try. :-)
Teri

Here's the one I love from Dinosaur BBQ.

Dinosaur Mutha (BBQ) Sauce

This is the "Mutha" of all barbeque sauces. This is by Dinosaur BBQ. The directions say this makes 6-7 cups. I remember it making more like 4-5 pints. I gave some away to friends.

Ingredients

¼ cup vegetable oil
1 cup onion
½ cup minced green pepper
1 jalapeno, seeded and minced
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 oz) tomato sauce
2 cups ketchup
1 cup water
¾ cup Worcestershire sauce
½ cup cider vinegar
¼ cup lemon juice
¼ cup molasses
¼ cup cayenne pepper sauce
¼ cup spicy brown mustard
¾ cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons black pepper
½ teaspoon ground allspice
1 tablespoon liquid smoke (optional)

Pour the oil into a large saucepan and set over medium high heat. Toss in the onions, green peppers and jalapenos and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except liquid smoke. Bring to a boil, then lower the heat so sauce simmers. Simmer for 10 minutes. Swirl in the liquid smoke and let the sauce cool. Pour it into a container, cover and store in the fridge til ready to use.

Teri, I don't know if this would be too sweet for your taste, but since you asked for our favorites, this is it! This beats all, in my opinion. You can get the ribs prepped a day ahead.

Roadhouse Grill Baby Back Ribs
(Sue/Cookingrvc)

2 large racks pork baby back ribs
salt
coarse ground black pepper

Sauce
2 Tablespoons vegetable oil
1/4 Cup minced fresh onion
1 1/2 Cups Water
1/2 Cup Tomato paste
1/2 Cup Brown sugar
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey (more, lots more)
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready.

Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

I'll second the TBQ sauce and Sue's recipe. I've never made the TBQ but have bought it online and I will say it is very different from any other.

Here is another one I've made and liked.

Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Yield: 1 1/2 quarts

David

Nine racks? That's an odd number. Make it 10 and I'll be there.

IMO, it's not so much the sauce but the cooking which makes good ribs. Start them dry and try to get a browned, slightly crispy surface with a bit of char when they are done. Then add the sauce.

Impress the guests with your favorite sauce or give them a choice of three different sauces, whichever you're inclined to do. If it's a choice, make them distinctly different. One could be the typical, ketchupy, sugary, vinegary, spicy type. Another could be a vinegar, hot chile concoction. Third could be...well...I don't know, how about something with hoisin sauce, soy sauce and five spice powder?

Jim

Fast and cheatin but good....

ketchup
open pit
A-1
shot of Jim Beam

More or less equal portions of each except for the whiskey... at least some of each. No such thing as wrong just different. Bit of cayenne or drizzle of honey handy then go for it.

The only thing I want for a bbq sauce. Quanities adjust very easy. Stir up a little and give it a taste... see if that ain't whistling dixie.

: )
lyra