When it comes to cooking ribs the methods vary in the world of barbeque. Some people like to slow smoke them and use the 3-2-1 method for moist tender fall off the bone ribs, (my preferred method), but others like to cook their ribs over coals, more grilling method than true barbeque. To keep the ribs moist most people use a spritz or a mop sauce.
My Dad used a mop sauce and I want to share his recipe with you. I suggest using it on ribs or any pork you cook. I never witness my Dad using this on chicken or any kind of beef and I haven’t used it in that manner either so I don’t know how it would work on those meats. Feel free to give it a try on those meats if you like and share with me how it was.
DAD’S BARBEQUE MOP SAUCE
– 2 Cups Apple Cider Vinegar
– 1/2 Cup White Vinegar
– 1/2 Cup Apple Juice
– 1/4 Cup Dark Brown Sugar (firmly packed)
– 1 Tbsp Kosher Salt
– 1/2 Tbsp Fresh Ground Black Pepper
– 1/2 Tsp Cayenne Pepper
– 1/2 Tsp Sweet Paprika
Place all ingredients in saucepan and bring to a boil. Stir and reduce heat to low and simmer for 15 minutes. I prefer to make this the day before cooking at the same time I season my ribs and allow it to cool overnight to room temperature. Baste ribs every hour during cooking.