This recipe started as a mop sauce for one of my first books, “Smoke in The Mountains” but changed into a thick version that’s perfect for finishing off a smoker or grilling session. And it is packed with flavor that gets deeper when the recipe is done simmering.
Traditionally, mop sauces are much thinner and used during the course of a long low, and slow smoke session. This keeps the meat, such as ribs from drying out while adding flavor.
This version is for the same low and slow cooking method but used during the end of the process. That helps from burning any of the sugars in the recipe. Here’s all you need to make this tasty sauce! Perfect for using while cooking or as a sauce for serving up!
BBQ Thick Mop Sauce – Perfect for Ribs!
Speaking of Ribs! Check out the new BBQ Dragon Combination Grilling Rack. Perfect for grilling or smoking a whole chicken or you can flip for using with pork or beef ribs. Two Racks in One!
- 1 cup tomato sauce
- 1 cup vinegar
- 1/2 cup Worcestershire sauce
- 1/2 cup water
- 1/2 stick melted butter
- 2 tablespoons regular mustard
- 1/2 small sweet onion, chopped fine
- 2-3 teaspoons salt
- 2-3 teaspoons pepper
- 1-2 teaspoons garlic powder
Combine all of the ingredients in a large saucepan, bring to a boil, reduce heat and let simmer for 10 to 15 minutes to reduce the mixture.
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR, and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.