This was really really good. So good in fact that I've been finding things to put it on. Smashed Potatoes? Check. Dip some bread in it? Check. Go to the store and buy a steak to broil to use up the last bit of this sauce? You betcha.
I was looking for something different to make for this months Weekend Cookbook Challenge. This months theme is "Get Your Grill On" and is being hosted by Sara at I Like To Cook. The recipe had me at it's name "Oink Ointment". Come on, how could I not make something with a name like that?
The recipe comes from the Burning Desires cookbook. It states that it works great with pork shoulder or ribs from the grill. I've found it goes good on pretty much anything...like a spoon into my mouth.
This is not your standard red barbecue sauce. In fact it looks a little strange and pale when you put it on the ribs but don't let that fool you, it has an awesome taste. It's also considered a "dipping" sauce which means you can use it over the ribs once they are on your plate. We used prepackaged vacuum packed pork ribs from Costco. We brined them for a couple of hours then we removed the membrane from the backside (go here for directions as it's something we've learned really helps) and then grilled them. We started basting about 2/3rds of the way through (about two hours of cooking). We repeatedly basted with sauce about four times before the ribs were done. Please note when I say 'we' I mean Mr. L...I made the sauce but he was in charge of the actual cooking of the ribs. He is the grill king. Hooah.
Yes, it asks for Dr. Pepper. You will not taste the Dr. Pepper so don't pass on this recipe just because you don't like the flavor. Buy a can of the soda. If you have to buy a 2-liter bottle like I did, use the cup of soda and give the rest of the bottle to someone who likes Dr. Pepper. I have a feeling the Dr. Pepper is really what makes this sauce sing.
You will have to plan ahead to use this sauce as it needs to sit for 24 hours before using and you will need to open the Dr. Pepper and let it get flat before you even start the sauce.
1 cup Dijon Mustard
1 tablespoon Colman's mustard powder
1 tablespoon Hungarian sweet paprika
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup flat Dr. Pepper
1/2 cup ketchup
1/2 cup frozen apple juice concentrate, thawed
1/3 cup cider vinegar
1 tablespoon packed light brown sugar
1 teaspoon freshly ground black pepper
In a medium nonreactive saucepan, whisk together the mustard, mustard powder, paprika, onion powder, and garlic powder. Whisk in the Dr. Pepper, ketchup, apple juice concentrate, vinegar, brown sugar, and pepper. Set over medium heat and bring to a simmer.
Cook, stirring often, for 5 minutes.
Remove from heat and cool to room temperature. Transfer to a storage container and let stand in a cool place or the refrigerator for 24 hours before using. Unused ointment can be refrigerated for up to 2 weeks. Makes about 3 1/2 cups.
Note: I used Grey Poupon mustard, Pride of Szeged Hungarian sweet paprika and Minute Maid frozen apple juice.
Note: Not sure how "flat" the Dr. Pepper was, I poured it in a bowl and set it on the counter for two hours.
Note: We heated the sauce up in the microwave a bit before we poured it over the finished ribs.
I loved this sauce and will definitely make it again.