Hanxter

1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic - crushed
1 tablespoon fresh gingerroot, chopped finely
1 cup brown sugar -- packed
1/4 cup soy sauce
1/2 cup chili sauce
1/2 cup peach or orange marmalade
1/4 cup Hoisin Sauce
1/4 cup Worcestershire Sauce
1 teaspoon chili powder
1 dash black pepper

combine all of the ingredients in a bowl and blend thoroughly until the brown sugar has dissolved - pur into a saucepan and bring to just a boil

chill and store in a glass jar or empty booze bottle in the refrigerator

-----Added 4/12/2008 at 07 : 07 : 59-----

Hanxter's Drunk Baby Back Ribs

this will only serve 4 so you'll have to adjust as needed

the rub...

5 tablespoons sweet paprika
1/4 cup fine kosher salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

combine all of the above in a tight sealing container and shake like hell - this will keep for 3 months or so

2 racks baby back pork ribs - about 4 pounds - cut in half and back side membrane removed

1 12 ounce bottle dark brown ale

the mop...

2 cups ketchup
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon grated ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons chopped garlic
1 teaspoon chili powder

on both sides rub the ribs liberally with the rub - place on a large sheet of aluminum foil placed in a large roasting pan - pour over with the beer and seal - marinate in the refrigerator for at least 8 hours or overnight

open the ribs from the foil and bring to room temp

preheat the oven to 325 F

line a large baking sheet with heavy aluminum foil - lay the ribs on top - tightly cover with foil - roast for 2 hours

preheat the grill

combine the mop ingredients in a blender and crank it up on high until smooth and the sugar is dissolved

move the ribs to the grill over indirect heat

baste the ribs with the mop and close the lid

baste again and turn every 15 minutes until cooked through - about 45 minutes

serve with the leftover sauce on the side

yw

btw... making your own sauce is an act of love... you'll not only love making it but your company will commit acts of passion to get the recipe off ya