No. 5 Sauce


 
The current No. 5 I'm making for ribs adds the following to the basic recipe:

1/4 c. beef broth
2 T. backstrap molasses
2 T. honey

This is GREAT for ribs IMHO. For pulled pork, I cut back to one tbsp for both the molasses and honey.
 
I made a double batch this weekend but instead of ketchup I used a 15 oz can of organic tomato sauce. BBQ 3000 was the rub component. Sauce was thin and vinegary and went perfect with the pulled pork.
 
This time with the recipe I made it a little extra tangy with a bit more cider vinegar, and after simmering stirred in a tablespoon or two of "Vegetable Spread".

I got this stuff from the Italian store I frequent, but I've seen it in supermarkets too. Basically a blend of red peppers, eggplant and seasonings.

Finished some back ribs with this and will have it on the table. The veg spread adds to the mouthfeel - will see how it goes come dinner time.
 
Is ketchup getting thicker?
This batch needed 50% more vinegar to thin.

Dried Cherries, a favorite additive, was used in my last batch. I instead of straining them out as I usually do, I blended them in. Can't wait to try it out.
 
This batch had about 1/3 cup dried cherries (costco) added to a double batch that were blended via an oster blender after cooking.
I do like the cherry edge. Pineapple may be next.
 
Man Steve, before you know it you'll be adding mango,and papaya
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I was going to mention I substitute a local bbq sauce that I love for the ketchup. It is a lot thinner and adds a better flavor without adding that ketchuppy(?) taste


Originally posted by Steve Petrone:
This batch had about 1/3 cup dried cherries (costco) added to a double batch that were blended via an oster blender after cooking.
I do like the cherry edge. Pineapple may be next.
Click to expand...
 
Paul H, sorry I missed your post. If you like thinner...go heavy on the vinegar. For more spice...use more rub. For heat...you know what to add.
 
STeve, the family complains when I put too much vinegar in the sauce. It's hard to get that right balance but really worth it when I hit it.
 
Made this for the first time last night and wow, I loved it. Added in the meat drippings from some ribs and I think that really put this over the top. Wife didn't like it but guests did, or said they did-you can never really be sure, can you? Next time maybe I'll ease off on the vinegar and add in a little more sugar and see what she thinks. Used Famous Dave's rib rub which I want to turn my nose up at but keep coming back to. The heart wants what the heart wants and so, apparently, do my taste buds.
 
Finally got around to makeing a batch of this sauce to coat some wings I'm going to smoke this Monday.....
Made two changes....added 1/4 teaspoon apple smoked red savina for a bit of heat and 1 tablespoon butter for some silkiness...debating on adding more butter (or chile).
Anyway....GREAT recipe!!!! Good flavor & easy to make.
 
Tried this for the first time but being a Yankee I cut the vinegar to 1/3 cup since I like my sauce on the sweeter side. Ended up adding a TBSP of molasses and two Tablespoons of honey. A couple of grinds of black pepper and served it over pulled pork. It was great, I'm still going to tweak it (not sure how yet) but thanks for the starting point. It was simple and I always have all the ingredients on hand. I'm thinking of maybe a bit of tamarind concentrate next. It was a hit with the family and friends as well. Ken
 
I had to do some reading to learn a little about tamarind paste. Ken thanks for this idea...another food adventure I'll have to try.
 
Steve, I think you will enjoy experimenting with it. One of the few things I consider myself blessed living in the Detroit area is the ethnicity and the markets etc. I love Tamarind since I first tasted it in "Tamarindo" which is a Latino drink made from the fresh pods. I first experienced it on a SCUBA trip and I can also order it in the Mexicantown area of SouthWest Detroit restaurants. I purchase the concentrate for under $2 at the tiny Indian markets in my area as well. A little goes a long way and I'm not sure with the heavier vinegar what it will do for you but it definitely adds complexity to many dishes and sauces. Good luck and enjoy, now if I could just find Sour Sop I'd be all set LOL, Ken
 
After reading only a couple pages (not all 28) last night before bed, I had decided that I needed to try my attempt at No. 5 sauce. I started the sauce shortly after putting a half dozen chicken thighs on my redhead one touch. I followed the measurements as best I could. I added a little extra water as I was rinsing out the last of the ketchup out of the bottle. As I made roasted peppers yesterday, I had to add one to the sauce. I took a whole roasted red pepper, removing the skins and seeds. The pepper was puree'd in the blender, and added to the sauce. I also stirred in about a tablespoon of molasses and a couple splashes of Crystal hot sauce. I let it simmer until it was nice and thick. I used some on the chicken, and the rest filled about half of a old ketchup bottle.
 
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