Every year I make Sarah Foster’s Fall-Off-the-Bone Baby Back Ribs, and they’re always a hit. But the weird thing is I always opted for bottled barbecue sauce. With so many bbq sauces out there, I reasoned, why the hell add more stress to my already stressed-out afternoon? (Can you tell I get stressed a lot when I cook?)
This year, though, I decided to put on my big boy pants and make her chipotle maple barbecue sauce from scratch–the sauce that she recommends for her ribs. It was a dump-and-stir recipe. Simple, easy, fast. The flavors were terrific—the slap of the vinegar, the smoky heat from the chipotle, and the sweetness of the brown sugar and maple syrup. Everything blended together quite well. There’s also a big wallop of tomato due to a 28-ounce can of crushed tomatoes. You can soften that, if you want, with a squirt or two of ketchup.
A few additions we made to this, which I think improved it mightily: We added a big glug of bourbon to the sauce as well as about 2 ounces bittersweet chocolate. (Personally, I think a bit more bourbon wouldn’t have hurt—and I’m not even a bourbon lover!) Then I reduced by a little more than a quarter as I prefer a thicker sauce. It was excellent. The problem: I was cavalier and took a nap while the ribs cooked, so they were far more tender than they should have been. It gave new meaning to “falling-off-the-bone tender.” Next time, I’ll make sure to be all rested before I tackle Foster’s ribs. But cut me some slack: Those fourth of July gin and tonics were calling my name all afternoon. Damn sirens. Read more »