What can I use as a thinner for barbeque sauce? Im going to make some "crock pot spare ribs" I want to try to cook them completely in the crockpot and will cook them for about 16-18 hours. Im worried that the BBQ sauce will become to thick while cooking. Any ideas?
Yeah! 16-18 is way too much, the meat will liquify! I cook 3-4 pounds no more than 6-8 hours. (First you should brown the ribs an drain drain the grease, after tou cook them in the crock pot I put my ribs in the oven on low coveren in sauce for almost an hour)
For a "thinner" 1/2 cup water or better yet, RED WINE! (don’t thin too much as the meat will produce a fair amount of juices while cooking!!)