The Best Dang Rib Sauce, Period

This sauce began as a dare to top an ex-boyfriend's father's locally famous sauce. Something magical happens when it hits the grill! Don't forget to add to the ribs in the last 5 to 10 minutes of cooking, or else the high sugar content will scorch. Don't let the strong smell of vinegar scare you while cooking; the flavor of the sauce after cooking does not reflect the scent that fills the kitchen while cooking.

• Preparation Time: 10 mins
• Cooking Time: 41 mins
• Total Time: 51 mins
• Calories: 104 Calories

Ingredients

• ⅓ cup packed brown sugar
• 2 tablespoons olive oil
• ¾ teaspoon garlic powder
• salt and pepper to taste
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 (6 ounce) can tomato paste
• 1 teaspoon honey
• ¼ cup Marsala wine
• ½ cup apple cider vinegar
• ½ teaspoon liquid smoke flavoring
• ½ onion, finely chopped
• ½ teaspoon crushed red pepper flakes, or to taste
• 3 tablespoons dark molasses
• ½ fresh poblano pepper, seeded and finely chopped

Recipe Instructions

Step 1

Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.

Step 2

Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.

Step 3

Store refrigerated.