Classic Barbecue Ribs
Southern Living, January 2007
Orange juice and lemon juice in barbecue sauce?? Yeah, that’s weird. All the other ingredients make sense, but the juices? If you say so! We had some really nice pork ribs that were on sale at the grocery so I thought we’d try this one. It was delicious!! The juice tenderized the meat, I’m guessing, and doesn’t really affect the flavor of the sauce all that much. It’s a little sweeter than most barbecue sauces, but it was good.
When they were cooking, the sauce looked like it congealed a little, but once you stir it, it looks fine. It could use a little quick cooking tapioca to thicken the sauce a little bit, but that’s really up to you.
Measuring cups and spoons