BBQ Sauce – Momma’s

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, through this blog, I can finally share it.


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

Ketchup, 24 ounces

Dry 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

Orange juice concentrate, frozen, 1 Tablespoon

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)


All the ingredients


One onion chopped


Start off by melting 2 Tablespoons of butter in a skillet


Dice one entire onion


Two Tablespoons are starting to melt


Saute the onion and garlic and butter


One 1/2 Bottle of Chili Sauce, one bottle of ketchup.


2 Tablespoons of Mustard


2 Tablespoons of Worcestershire


2 Tablespoons of Soy Sauce


4 Tablespoons seasoned rice vinegar


2 Tablespoons of Liquid Smoke


One Tablespoon of frozen orange juice concentrate.


Easy…yet seriously the best I have ever tasted in my life.

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…or she was just keeping it a secret.  More than likely she just forgot, because this was only made on special occasions, and it was always a little of this and a little of that because she didn’t use a recipe.

I have to admit…a little of the concentrate makes a huge difference in the taste.  You know that feeling you get in your jaw right in front of your ear when you taste something tangy and great…this does exactly that.

You can feel it when you take a bite at the back of your jaw…ooooh my it is soooo good!  And I realize that you can get good BBQ in a bottle, which is perfectly fine…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!!!


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  1. This sounds good but I want to slow cook a brisket in the crock pot then put in oven until bark gets a lil charred and then cook with some sauce on it for maybe 45 mins a leave rest of sauce for dipping

    • That sounds amazing! I’ve used this sauce on so many things…like baked potatoes, chicken, any meat…it’s really a great sauce to pour over or as you said to use as a dipping sauce. Enjoy!

  2. This sounds great, but I noticed in your written directions, the ketchup (what size bottle) wasn’t listed. In your directions either the pics, the brown sugar was left out & I was wondering what the very last ingredient in the pics was? It states a rounded tablespoon but doesn’t tell of what.
    Thank you for sharing this! I loved the background story!

    • Thank you so much for your input. I must not have had my coffee before I posted the BBQ sauce since I missed so many things. I really appreciate you letting me know. My momma would just dump a bottle of ketchup in, so really do it to your own taste but the size was 24 ounces. And the Tablespoon at the end was her secret…that she didn’t tell me for years of frozen orange juice concentrate. Really hope you like it as much as we do!

    • I’m really sorry you’re having trouble with the format. When I’m on a blog I take a picture of the ingredients with my phone for shopping, and then since my phone is always with me, I just skim through the pictures if I’m not sure what steps to do.