This is hands down the most fantastic sauce for ribs that I have ever tasted…in my entire life…ever…ever…ever.
Aaaand the best BBQ sauce for chicken, or shrimp, or flank steak, or pork…it is seriously wonderful!!!
The original recipe came from my mother’s sister Koueta. Her very close friends Jim and Gerry Gentry, opened up a
restaurant called the Fin and Feather in North Hollywood California.
Their partner was John Wayne…yep…”the” John Wayne, who enabled them financially to open up their dream…and this BBQ recipe was on the menu.
At their restaurant, they served fall off the bone tender pork ribs, with most of the fat cut off before cooking, and they
were always served with mashed potatoes and this sauce.
My Momma had never had BBQ ribs before meeting Jim and Gerry…this was back in the late 1940’s.
After getting this recipe from them, it became one of her signature dishes that she always made for special
occasions and something the whole family continues to request for her to make today.
After all these years, I am now able to share it with you.
My husband cooked these ribs on The Big Green Egg (the grill) for 3 hours at 225 degrees then took them off, wrapped them
tightly with two layers of aluminum foil, and put them in the oven for three more hours at 325 degrees.
These are the “SHE” ribs…she ribs meaning more tender and wonderful than the “manly” He ribs.
The “HE” ribs don’t require extra time in the oven to cook…they are still very tender, but not fall off the bone.
The ribs cooked both ways are fantastic…but I prefer the “she” ribs.
Normally we serve our ribs with baked potatoes and pour some of the left over sauce on top, soooo very good!
Onion. one chopped
Butter, 2 Tablespoons
Chili Sauce, 1/2 bottle
Mustard, 2 Tablespoons
Brown Sugar, 8 Tablespoons
Worcestershire, 2 Tablespoons
Soy Sauce, 2 Tablespoons
Liquid Smoke, 2 Tablespoons
Rice Wine Vinegar, 4 Tablespoons
Garlic, 3 cloves minced
Salt and fresh ground pepper to taste
In a medium pot sauté the chopped onion and butter.
Combine all of the ingredients together and simmer for about 25 minutes.
(I always keep what is left over in a baggie in the freezer…it’s great added in other recipes)
I had to wait 15 years for my momma to admit that she put orange juice concentrate in the sauce.
I don’t know if she just forgot…but more than likely she did, because a recipe was something she rarely used.
It was always a little of this and a little of that.
Well…a little of the concentrate makes a huge difference in the taste.
You can feel it when you take a bite at the back of your jaw…ooooh my it is soooo good!
I realize that you can get good BBQ in a bottle…but nothing this good!
Cook your ribs or chicken on the grill and slather half of this sauce on top
of them…and serve the remaining sauce on the table.
After the pork is grilled we put this sauce directly on the meat then wrap them up in aluminum foil and
cook them for an additional hour in the oven to become “SHE RIBS”.
The men like “HE RIBS…the ones where you have to rip the meat off the bone, with only a little
sauce on the side…but I love them tender and covered in sauce.
Depending if you are making ribs or chicken…meaty or fall off the bone…you will
definitely want to make this sauce to go on top…it is just that wonderful.
These ribs have been on the grill for hours.
Cover them with half of the sauce and wrap them up, putting them back into the oven at 350 for an additional hour.
When you take them out they will be juicy and tender and fall off the bone delicious!
After cooking them in the oven on low, open up the foil and cover them with additional sauce.
Not all of it because it’s soooo good to pour over a baked potato.
This is the final outcome…tender fall off the bone pork ribs with the most fantastic BBQ sauce ever!
Really, really, really hope you will try this one!!!