Barbeque Sauce thinner?
January 3rd, 2013
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!!)
January 3rd, 2013 at 11:15 am
when in doubt. add h2o.
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January 3rd, 2013 at 12:01 pm
Just use water.
When it evaporates it will turn back into the original thickness that the sauce was to begin with.
Water only!!
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January 3rd, 2013 at 12:46 pm
Use some water flavored with barbeque shaky flavoring and cinnamon.It’s so good. And I would LOVE to have some of your Bar-b-q!So yum…
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January 3rd, 2013 at 1:06 pm
the fat from the spare ribs will thin the sauce…but ading water will work also.
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January 3rd, 2013 at 1:37 pm
Add a can of coke . Try mixing them and tassting it beefore you do . We used to make our own with ketsup , coke and a litttle seasoning.
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January 3rd, 2013 at 1:42 pm
16 to 18 hours to cook ribs ? They would be done in 5 hours for sure,no dried out ribs or sauce !!
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January 3rd, 2013 at 2:06 pm
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!!)
References :