This is strictly my opinion, for whatever it's worth.
You mentioned "slathering" in sauce and that they were "ooey gooey". I believe ribs (wet pork ribs, that is) should be messy to eat, but not covered with wet sauce. I feel that a very, very thin layer brushed on a half hour or so before taking off the heat is best. This allows the sauce to "set" to more of a firm glaze that will still stain your fingers and shirt but won't feel or look wet. When using a common bottled sauce like Sweet Baby Ray's, I often dilute the sauce so that it can be brushed thinner and more evenly. Then if you want more sauce flavors you can apply multiple coats while still achieve the right consistency. It will almost become a part of the bark if done correctly (as I define correctly).
As for homemade or store sauces, I'm in the store bought camp. There are teams as well as professionally trained chefs who have spent years perfecting their sauce recipes. I can hardly expect, with no culinary training whatsoever, to improve on some of the award winning products out there. Your perfect sauce is already on the market, it's just a matter of finding it. Even if it's not available locally it can be ordered online. Start with
www.amazingribs.com list of top sauces and move on from there.
But, hey, that's the beauty of BBQ! Make your ribs how you love 'em most. If simmering pots of sauce is your thing, knock yourself out! BBQ for yourself, not for somebody a thousand miles away that will never taste your Q. Just have fun at it is the main thing.
Topic: To Sauce Or Not To Sauce (Read 4101 times)
