A lot of people like to either pressure-cook or par-boil them to eliminate most of the fat
that takes too much flavor OUT of the ribs. The sauce should be a condiment, not the major flavor !
I much prefer my own sauce, actually, it's a real good rub recipe mixed with Coca-Cola, sweet, but tangy. (yes, it has cayenne in it....a lot)
When I use store-bought, I prefer "Mumbo" which is made in Chicago, but now has decent distribution in the Midwest.....used to be, it was only in some small areas OF Chi, and I wasn't real crazy about driving into the South Side to get it:alex:so when I went in, I'd buy 2-3 cases at a time. It didn't come from a good'hood !!
Auntie likes "Sweet Baby Rays", so that's what I used last night, it's really not a bad sauce, just needs a bit more "bite" to it. A good mild sauce really.
I much prefer my own sauce, actually, it's a real good rub recipe mixed with Coca-Cola, sweet, but tangy. (yes, it has cayenne in it....a lot)
When I use store-bought, I prefer "Mumbo" which is made in Chicago, but now has decent distribution in the Midwest.....used to be, it was only in some small areas OF Chi, and I wasn't real crazy about driving into the South Side to get it:alex:so when I went in, I'd buy 2-3 cases at a time. It didn't come from a good'hood !!
Auntie likes "Sweet Baby Rays", so that's what I used last night, it's really not a bad sauce, just needs a bit more "bite" to it. A good mild sauce really.