We love ribs at our house, and we especially love P’s Jack Daniels sauce. A few years back I went out and had ribs with a friend and came home to tell him how good they were, he promptly searched the internet for a recipe, certain he was going to find one as good if not better. That was when he was still wooing me… lol…. And I have to admit, this is by far the best sauce either of us has ever had, we’ve long since stopped ordering ribs anywhere because they just don’t come close to what we can make at home and we’re always disappointed.
We’d love to give credit to whoever created this sauce, unfortunately we’ve lost the origins of it.
On a nice lazy afternoon we make triple the recipe and put it in jars so that we always have it on the ready. Then usually for Saturday or Sunday dinners we make these, they’re easy… though they take a bit of time. There have been times in the last couple of years that I’ve also smoked them but this time of year it’s still a little cold to have the smoker out… you need a nice summer day to run that baby so we’ll have to wait a couple of months. For now we cook them in the oven and enjoy them any time of the year.
- 1 Onion
- ½ bulb of Garlic, minced
- ½ Cup Whiskey, Jack Daniels
- 2 Cups Ketchup
- ¼ Cup Vinegar
- 2 Tablespoons Tomato Paste
- ¼ Cup Worcestershire Sauce
- 1/3 Cup Brown Sugar
- 2 Tablespoons Liquid Smoke
- ½ Teaspoon each Salt and Pepper
In a saucepan combine diced onions, garlic and whiskey and simmer over medium heat for 5-10 minutes, until onions are soft. Add remaining ingredients and simmer for about a half hour. Puree with your immersion blender and place in jars.
This recipe can easily be doubled or tripled and canned for future use.
Preheat oven to 325 degrees and while the oven is heating up pull the membrane off the back of the ribs, we often do 4 slabs, salt and pepper and let sit, coming to room temperature before you put in the oven. Place the ribs in the oven and bake for 30 minutes, pull out and slather the sauce on the top and bottom, switch racks (for those without convection ovens) and bake for another 20 minutes…. Take them out and slather both sides with the sauce again and place in the oven (switching racks) for another 20 minutes… one last time pull the ribs out and slather with sauce and place back in the oven (switching racks again) for the last 20 minutes. Let rest for a few minutes before cutting in… enjoy!!!