Is it just me, or does that picture look a little like a crime scene photo? Hmm. Try to put that idea out of your mind. Or if you must look, just squint.
This soppin’ sauce recipe is one I’ve been playing around with for probably fifteen years. I’ve got it just where I want it now. It satisfies the ones who like a little bite in their sauce, but kids like it too. I think I won’t mess with it anymore.
I’m giving you the doubled recipe, because there’s no reason to drag all these ingredients out of the cupboard and make a splotchety mess on your stove for just one batch. Besides, we’ve hit barbecue season now and you’re going to want it again next week.
Shannon’s Soppin’ Sauce
- 2 cubes butter
- 2/3 cup honey
- 2/3 cup brown sugar
- 2 cups water
- 24 oz tomato paste (6 small cans)
- 1 cup ketchup
- 2/3 cup vinegar
- 2/3 cup lemon juice
- 1/2 cup Worcestershire Sauce
- 3 TBSP soy
- 1/4 cup chili powder
- 1/2 tsp (or more) cayenne pepper
- 1 heaping TBSP dry mustard
- 1 tsp garlic salt
- 1 tsp kosher salt
- 3 tsp black pepper
In a large saucepan, add the butter, honey and brown sugar.
Cook till butter melts and mixture gets bubbly.
Add the ketchup, water and tomato paste.
I’ve got a trick for getting every last bit of paste out of those little cans. I’ll post and link later. Now add your spices …
… and the rest of the liquids.
Stir and simmer for at least 45 minutes, stirring often so it doesn’t burn. Because it will most definitely burn if, say, you ignore it and go into the other room to play some silly Mindjolt game on Facebook. I don’t know this firsthand, but people do talk.
For the ribs, put an impressive amount in a pan (preferably stoneware … it really does keep meats moister), cover (again, preferably with a stoneware lid) and bake on 300 for 3-4 hours or until very tender. I made two batches because I couldn’t fit all those ribs in my one Pampered Chef 9 x 13 casserole dish which has a matching lid. The second batch went into my Grandma’s old aluminum casserole pan and I covered that with foil. At the end of four hours, the Pampered Chef ribs were noticeably moister. Just sayin’.
Drain off the fat (there will be a lot), cover with sauce, leaving some for dipping (plus you’ve made a double-batch, so there’s going to be a lot leftover after you drizzle over the ribs), and pop back into the oven, uncovered, for another half-hour.
I suggest you serve this with baked beans and potato salad, but that’s just because I spent some years in the south as a little girl and that combo is tattooed on my brain.
Yes. I do realize there’s no potato salad on this plate. That’s because I came home to find an unexpectedly empty jar of mayo, which meant my potato salad plans evaporated. But you’ve got an imagination, right? Imagine my potato salad is on the upper right of this plate … and that it is beautiful.
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