Ingredients
Basting Sauce (‘moppin’)
Yield: 2½ cups
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup red ale
- 1 tsp garlic powder
- 1 tsp red chile powder
- 1tsp paprika
- 1 tsp Louisiana hot sauce
- 1 Tbsp Worcestershire sauce
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1/4 cup butter
- 1/4 cup peanut oil
- 1/2 cup yellow onion, minced
- 6 cloves garlic, fresh, minced
- 1/2 cup chicken stock
- 1 1/2 cups ketchup
- 1/2 tsp Louisiana hot sauce
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1 cup Jeremiah Red Ale
- 1/4 cup water
- 2 tsp lemon juice-2 tsp
- 1 Tbsp liquid smoke
- 1 Bay leaf
- 2 tsp dry mustard
- 1/8 tsp Thyme
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 3 1/2 gallons water
- 1/4 cup salt
- 1 cup yellow onion, chopped
- 2 bay leaves
- 2 cups Jeremiah Red Ale
- 2 Tbsp black peppercorns
- 2 Tbsp liquid smoke
Directions
- Mix ingredients together in a 1½ quart saucepan.
- Heat over medium-high heat until butter melts (approximately 180°F) stirring often.
- In a heavy 2 quart saucepan over medium heat, melt butter and oil. Add onion and sauté until it is slightly caramelized, approximately 5 minutes.
- Add garlic and sauté another minute. Add all remaining ingredients, stir well. Raise heat to high, bring to a boil and stir constantly for 5 minutes.
- Reduce heat to low and simmer for 1 hour, partially covered, stirring occasionally.
- Note: Sauce can be used immediately or if preparing ahead of time, cool sauce completely, under refrigeration. Prior to using, reheat sauce to a minimum of 180 degrees. Sauce may be refrigerated for up to one week.
- In a large stock pot, combine all ingredients except ribs and bring to a boil for 5 minutes. Add ribs to pot and return to a boil, immediately turn off heat and allow ribs to ‘soak’ for 10 minutes.
- Remove ribs from liquid and allow them to cool at room temperature for 15 minutes. Baste ribs with basting (‘moppin’) sauce, both sides. Place in a storage container, cover and place in refrigerator for 12 to 24 hours.
- Prepare a BBQ hardwood is best, but gas or charcoal work just as well. Heat should be medium, 350-400°F and grates at least 4”- 6” from heat source. Place ribs bone side down.
- Begin basting (‘moppin’) ribs on each side, from end to end, evenly turning every 6-8 minutes. Baste for approximately 1 to 1 ½ hours until tender to the touch.
- Baste the ribs with the BBQ (‘soppin’) sauce for 15 minutes turning and basting often until glazed and lightly charred. Serve with extra BBQ sauce.
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