Rix Bar-B-Que Sauce for Ribs
(Makes Approx. 1/2 gallon)
(Adjust measurements proportionately if you need to increase
or decrease the quantity of sauce)
Butter or Margarine
for sautéing veggies
4 cups Medium White Onion (Chopped)
1 large Green Bell Pepper (stripped and finely
chopped)
1 Celery Stalk finely chopped (8" Long)
3 Tbsp Mrs. Dash Seasoning Blend or any mixed
herb seasoning of your choice
3 Tbsp Dark Brown Sugar
4 Tbsp fresh Lemon juice or 12 teaspoons of Real
Lemon concentrate - 100% Lemon Juice
3 cups Tomato Sauce
1 cup of 96
Proof Bourbon
2 cups German Beer (preferably dark but not necessary)
8 oz Red Wine (Table Wine but not an expensive
one as you’re just cooking with it, not drinking it)
Salt and pepper (to taste)
1 cup Louisiana Hot Sauce (add more or less to taste for heat tolerance)
1 cup Steak Sauce (A-1 works well but you can
use your choice if you prefer Heinz or some other brand)
(Yield: close to ½ gallon)
Sauté onions, green pepper, and
celery in butter (or margarine) in large skillet for 5 minutes (onion should be
somewhat translucent). Add red cooking
wine and continue sautéing for another 3 minutes. Add tomato sauce, hot sauce and steak sauce
and simmer for roughly 15 minutes. Stir
frequently. Add brown sugar, lemon juice
and herb seasoning and simmer an additional 5 minutes. Pepper liberally and salt to your taste. Continue simmering for another 3 minutes or
so. Add beer and the 1 cup of bourbon. After adding beer and bourbon, stir
continuously for 2 minutes. Turn off
fire and let the sauce sit for ½ hour.
The next step is up to you… I put my sauce through a blender to puree it
because I don’t like it chunky as all the pieces of onion, celery and bell
pepper fall off when on the bar-b-que.
However, some people like it chunky so feel free to make that decision
on your own.
