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.

All such good advice above, but i think it's time to experiment. (it can be fun) Creating your own 'home brew' bbq sauce. I make a big batch and freeze. In pints labeled 1,2,and 3. Our system and we know what it means... And a good time to seasonally make bbq sauce with such good produce. We stem off and quarter a dozen big ripe tomatoes...no fuss needed seeding or skins removed. An big onion quartered and a head of garlic cloves. A few peppers sweet and spicy...roast in the oven on a parchment lined sheet pan for an hour at 350. Turn off the oven and let them cool down and get ready to grind. Sit in the oven for an hour or cool on the stove top. (can be roasted on your grill on thick foil lined with parchment) Blend in cuisinart or blender a 1/4 of your roasted and dump in a sauce pan and add some vinegar, 1/4 cup. Just simmer for 30 min. Thats #1. pour off into a container. Then grind another batch with more spice, maybe a dry rub spice mix...no need to get fussy about buying specific ingredients...use what you have on hand and no need to wash out your cuisinart or blender...just make a different flavored batch.... For our #3 bbq i add more spice and fresh herbs. Cilantro, chives, basil etc. More heat like smoked chipotle. When we hit the freezer in November, we know exactly what we are heating up and can add a half a guinness or more vinegar or some rhubarb or maple syrup...but the base 'savory' sauce is consistently the same. Had amazing soup dumplings in China town last night but the sauces on the bbq duck and all the meats at the table were sweet and thick like gummy bear sauce. Not a fan of sweet and thick. I still have a few baby pints of rhubarb bbq sauce i made in the early spring and need to make another big batch for the winter season....

Hi Midnight: Do your stores carry Morningstar Farms? They have both chicken and steak strips. I've only tried the chicken, and they're wonderful. Check in the frozen section. If not, this site carries many meat substitutes. I have ordered from them, and was very pleased. I haven't tried any of the substitutes, so I can't speak to their taste. Hope this helps! Here is a link that might be useful: Veganstore.com

Her recipe. It's a cooking, not canning recipe. A little more complicated than the one I throw together and I don't make 1 1/2 quarts at a time, but I don't know what it would hurt to freeze what's leftover - it might slightly affect taste, it wouldn't be a safety thing. If you were terribly disappointed you'd just know not to do it again. But I freeze spaghetti sauce all the time and no one complains. There are I think 7 or 8 quart bags of lasagna sauce with meat in my freezer right now from a cooking frenzy my SIL had last month, and her small freezer was full. I'm babysitting sauce until she wants it ;0) 1/2 cup vegetable oil 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1 cup (10 ounces) tomato paste 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup (8 ounces) hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.