Chicago-style rib tip sauce tends to be a little thin and kind of funky -- in a good way. It isn't hot, but it has a little sting. It practically dissolves into the meat and makes for a beautiful mess.
The sauce can be refrigerated in a sealed container for up to 1 week.
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Ingredients
measuring cupServings: 1 cup
Directions
Step 1
Combine the ketchup, pineapple juice, the sugars, vinegar, hot sauce, chili powder, powdered mustard, Worcestershire sauce, salt, pepper, garlic powder and ground celery seed in a small saucepan over medium-low heat. Cook, stirring occasionally, for 30 minutes, adjusting the heat so the mixture is barely bubbling at the edges. Let the sauce cool to room temperature. Serve at room temperature, or cover and refrigerate for up to a week.
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Nutritional Facts
Per tablespoon
Calories
30
Carbohydrates
7 g
Sodium
190 mg
Sugar
7 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants,” by Ardie Davis and Paul Kirk (Andrews McMeel, 2009).
Tested by Jeff Donald.
Published October 9, 2012
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