Wayne Boatwright > wrote in
6.120:

> On Mon 23 Jun 2008 08:19:14p, Janet Wilder told us...
>
>> Lou Decruss wrote:
>>> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder
>>> > wrote:
>>
>>>> What's all the wet red stuff?
>>>
>>> LOL.. Some people like them that way. When I do ribs I make some
>>> without sauce for me and some with it for Louise. The sauce isn't
>>> my thing but as long as she's happy so am I.
>>>
>> I live in Texas. I think it's against the law to put sauce on meat
>> before serving it.
>
> I'm not from Texas, but my sentiments exactly. Dry rub, then a wash a
> few times while cooking. If I use anything at table, it would be hot
> sauce.
>
>> Saturday was DH's birthday and I made ribs, homemade potato salad and
>> slaw. I rub them then smoke them. Next time I'll take a picture of
>> them <g>
>>
>>
>>
>
>
>
I lightly brush on the recipe below, I can only make this if I make a
double batch or the lady across the back lane gets mad if I don't give
her some.
@@@@@ Now You're Cooking! Export Format

Alan's Apple Butter Bbq Sauce

BBQ, favorites, keeper, sauces/dips, tested

1 14 oz can hunts Italian tomato sauce.
1 cup apple butter
2 tbsp molasses
1 tbsp maggi sauce
1 tbsps franks hot sauce
1 tsp mustard powder
1 tbsp+ onion powder
2 tsp lemon juice
1 package slenda
liquid smoke; to taste
1/8 tsp mace

In a small pot stir together ingredients. Bring to just boiling remove
from
heat. Adjust sweetness with apple cider Vinegar

Notes:
July 26 07
I used the juice and zest from 1 small lime instead of lemon juice.
Added 2 tbsps Apple Cider vinegar to correct sweetness...Think about not
adding splenda next time or at least taste test before you do.



modified from a BH&G recipe

Notes: Alan's modified BHG recipe


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan