jamie Beecham Recipe

By jamie Beecham jamie4cakes

Stove Top

As I have said so many times I loved to eat my daddys food and he taught me what I know about cooking out doors. He was famous around here for his baby back ribs and bar b que chicken. He used a basic recipe but changed it for Pork. This sauce is not a sweet sauce it is kick your butt hot and tangy. He also would cook his pork steaks on the grill and this would be his sauce for them too. He marinated his pork first for several hours before grilling to get the meat to tenderize. If you try this recipe be prepared for a tongue tangy hot kick. lol


2 Tbsp
coarse crushed red pepper
1/4 c
worcestershire sauce
4 c
apple cider vinegar
1 c
meat tenderizer
36 oz bottle of cheap ketchup
18fl oz. bottle of worchestershire sauce
2 Tbsp
coarse crushed red pepper
1 tsp
1 large
sweet onion
3 Tbsp
yellow mustard
2 Tbsp
lemon juice
1/4 c
texas pete hot sauce
2 clove
fresh garlic diced
about a cup of water in the ketchup bottle
1 stick
butter, cold
4 Tbsp
brown sugar, firmly packed
2 Tbsp
celery seed
11/2 c
apple cider vinegar

Directions Step-By-Step

Ribs: wash off the blood and slice as you would want to serve them. Set aside
In a large bowl pour in the vinegar, water and worcestershire sauce and mix well.
Take the ribs and rub with meat tenderizer. Place them in the bowl. Dump in the coarse crushed red pepper and with your hands mix the ribs and pepper all around in the vinegar. Wrap with foil and place in the refrigerator for about 5 to 6 hours. Bring back out about an hour before cooking to allow meat to come to room temp.
I grill on a cast iron char coal grill so I use about 10 lbs. of coal. Place the ribs on the grill when coals have began to turn a little white close the lid and allow to cook slowly and turn on both sides until done. When done take the sauce and dip the ribs down in it and place back on grill and let heat on both sides a few minutes to lock in the flavor.
Sauce: In a large stock pot put the butter in and turn on medium heat. Let the butter melt. Chop and dice the onion, then put in the butter with the pressed garlic. Let onions slowly become tender. Add in the pepper, salt, brown sugar, mustard, celery seed,vinegar and lemon juice. Let this slowly cook for about 20 minutes with the lid on the pot. But go and stir often. Now add in the texas pete and worchestershire sauce and stir for a bout 3 minutes while heat is still on.
Now add in the ketchup and stir to mix in. Add about a cup of water to the bottle and shake well to gather up all the ketchup that is left behind. Pour into the pot then keep stirring while it comes to a gentle roll. Cook another 15 minutes.
The taste test: Daddy always took a slice of bread and dipped a corner down in the sauce to taste the flavor and see if it met his approval. When it taste tart and hot he knew it was ready for his ribs.

About this Recipe

Course/Dish: Pork, Ribs
Hashtags: #outdoors, #barbques

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jamie Beecham jamie4cakes
Mar 7, 2013
Thank you Diane
Diane Hopson Smith DeeDee2011
Mar 6, 2013
Awesome BBQ Sauce!
steven sellards sausagesteve
Dec 12, 2012
thnks Jamie, wow what a recipe.. I love to bbq (weather permitting)& I love hot spicy food, looks like these ribs will do it for me,maybe too hot,I better read the reviews! Looks pretty hot and tasty, thanks for sharing
Oct 14, 2012 - jamie Beecham shared this recipe with discussion group: Pork Be inspired Weekly Giveaway #2