My mother is a FABULOUS cook. To eat a meal at her house is to love her forever. Just ask my friends. This week she took advantage of our incredible spring weather and hosted the seasons first BBQ. She pulled out her famous chicken and rib sauce for us. I’m glad she did because I get to share with you. Trust me, this is the ONLY sauce recipe you’ll ever need!
The recipe is an old one, like your grandma used to give you, so quantities of chicken and ribs varies. If you end up with leftover sauce though, it refrigerates well up to two weeks in a air-tight container.
Dry Rub for Ribs
1/4 cup kosher salt
1 1/2 tsps black pepper
3 tbsps brown sugar
3 tbsps chili powder
This makes enough for around 9 pounds of ribs. Adjust accordingly for more or less ribs. Arrange rack of ribs overlapping slightly on rimmed baking sheet. Cover with parchment paper, then wrap tightly with tin foil. Bake in 300F for 2 1/2 to 3 hours, rotating baking sheets halfway through if doing more than one sheet. Ribs can be cooked and refrigerated up to a day ahead of time. Cut into 3 rib sections before grilling over medium-high heat on BBQ using sauce below.
Barbecue Sauce for Chicken & Ribs
3/4 cup Heinz chili sauce
1/2 cup ketchup
1/2 cup apple juice
1/4 cup brown sugar
1/2 tsp salt
Bring all ingredients to a boil on stovetop, then simmer for 5 minutes. Remove and let cool. My mother normally doubles the sauce when feeding a crowd. When doubled it is enough for 3 racks of ribs, 8 chicken drumsticks and 8 chicken thighs.
Getting Goofy
Erika
That plate is way too heavy for your Dad to hold You or Bill should be helping him.
Catherine
Looks & sounds delicious. One question: Is it very spicy? Both recipes used chili and my boy may not like the heat
Thanks.
Jodi Martin
Oh that Judy…I can attest she is the BEST cook EVER. No, I mean EVER. Most of my best recipes, dog-eared and stained with food, are your moms! Yum.
Judy Sampson
Thanks Jodi for your nice comments.anytime you and your family are here come for a meal.
Also Candace thanks for the compliments.you girls are also very,very good in the kitchen.
Candace
Hi Catherine, No it’s not spicy at all. I’m not a big fan of heat either 🙂
Karen DiRienzo (former coworker @ TD)
Candace, not sure how I stumbled on your blog, but I’m glad I did. Just tried this rib recipe and it was a huge hit with Marino and the boys. Can’t wait to try some more of your recipes. Love the pictures that accompany them too.
Candace
OMG Karen! How funny is this? You’re the first person who knew me in my “former” life who has found me in this space. I’m so glad you did. Those ribs are the best and I totally can’t take credit for them LOL. I can’t wait to hear what else you try, let me know what you think. Still at TD?
Karen DiRienzo
Still there. 31 years now….ugh!!!! I’m sure I will retire there. Oh well, it pays the bills. The boys are in post-secondary and just finished their first year. So expensive! Will let you know what other recipes we try. Both boys love to cook and the Food network is permanently on in our house. Ate our way through NYC last summer all based on different places we’ve seen on the the food network. It was a blast.
Enjoying reading your past posts. Looks like life is good for you. Nice to see.
Take care and we’ll be in touch.
LEE
Thanks for the recipe.. but when I try. I find the meat is too tender and falls apart slow cooking in the oven. AND THEN on the grill… so I now grill the meat first, AND then put it in the oven in foil, for the longer slower cooking time.. Have you tried this? And in the summer. I just grill.AND then. put everything in a foil wrapped roasting pan. with some water in the pan and let it go on low heat, until tender and to perfection………. definitly not trying to change your recipe. just my experience.. 🙂