Delicious homemade anti-inflammatory barbecue sauce recipe to brighten up your holiday
- 4 cups of tomato sauce
- 1/2 cup apple cider vinegar
- 1/4 cup dry sherry
- 1/4 cup mustard
- 1/2 Tbsp mustard seed
- 1 Tbsp freshly ground pepper
- 1 Tbsp paprika
- 1 Tbsp onion powder
- 4 cloves fresh garlic
- 1 tsp cayenne
- 4 sprigs of fresh thyme
- honey to taste
- salt to taste
- 1 Tbsp molasses (optional)
- Combine all ingredients in a sauce pan, excluding the sherry.
- Adjust the amounts to personal taste and bring to a boil.
- Once boiling, add the sherry (this helps to keep the flavor).
- Simmer for at least 1 hour.
If using this sauce while grilling, use half the barbecue sauce to marinate the meat for at least 4 hours or overnight. Save the rest of the sauce to baste while cooking and for the finished meal.
Memphis and Kansas City are known for their barbecue. But, St. Louis is also known for barbecue and some St. Louis favorites in the summer are baby back ribs and pork steaks on the grill. Here is one of our favorite St. Louis recipes that we adapted to fit an anti-inflammatory lifestyle.
Tender Baby Back Ribs
- 1 rack of baby back ribs
- 1/2 cup coconut palm sugar
- 2 Tbsp paprika
- 1 Tbsp chili powder
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 Tbsp garlic powder
- Remove the skin off the back of the ribs or ask your butcher to do so before you leave the store or meat market.
- Mix all powdered ingredients in a bowl to form a rub.
- Apply the rub to the ribs and let them stay overnight in the refrigerator.
- Grill the ribs on indirect heat for about an hour or until the temperature reaches 155°F.
- Remove the ribs from the grill and drizzle barbecue sauce (recipe above) over the top of them.
- Wrap the ribs individually in aluminum foil and put in oven at 225 – 250°F for another 45 minutes, until the meat tenderizes in the oven and comes right off the bone.
- Serve hot with additional barbecue sauce for dipping!
- Prepare meat by trimming away any excess fat.
- If grilling ribs or pork steaks, cook meat slowly on low heat. The best things take time. The meat could be cooked in 1-2 hours, but it would be ideal to slow-cook it for 2-4 hours.
- Meat is done when it reaches an internal temperature of 150 degrees for pork and 165 for poultry.
#AntiInflammatoryBBQSauce #TasteofSummer #HomeMadeGoodness
If you’re interested in an anti-inflammatory lifestyle and more recipes like this one, check out The Official Anti-Inflammatory Diet Masterclass. Or email us at firstname.lastname@example.org for more information.