Chef Gilligan's pork spareribs with secret BBQ sauce recipe



3 pounds pork spareribs cut into two rib pieces
Salt and black pepper
1 quart of the secret barbecue sauce


Salt and pepper the ribs
Place the ribs in a roasting pan with inside of ribs down
Place the ribs in a 300 degree F oven until browned (about 1 hour)
Drain fat from pan
Spoon about 1 cup of the sauce over the ribs to coat them with a thin layer
Turn the ribs over and coat with more sauce
Bake 45 minutes
Turn and coat the ribs with the remaining sauce
Bake until tender (about 40-60 minutes more)


Salt and pepper the ribs
Brown the ribs in a skillet over medium low heat
Pour enough sauce in the crock pot to cover the bottom
Put one layer of ribs in the cooker and pour a thin layer of sauce over the ribs
Put one more layer of ribs in the cooker and pour a thin layer over those
Continue layering until all the ribs are in the cooker
Pour remaining sauce over the ribs
Cook on high heat for one hour
Turn heat down to low and cook about 6 hours or until very tender
(Spareribs are sometimes boiled and it does speed up the cooking time)

Place the ribs in a large stock pot and cover with boiling water
Bring to a boil, reduce heat and simmer for 30-45 minutes or until the ribs are tender
Drain and place ribs in a shallow or low roasting pan
Pour my secret barbecue sauce over the ribs, cover and refrigerate for 2 hours
Drain excess sauce into a bowl (do not leave excess sauce on the ribs or they may burn while grilling
Grill ribs for 30 minutes, basting with the sauce frequently the last 15 minutes of cooking


Whatever you wish to grill or barbecue, this sauce recipe is what you need to please your palate.

The restaurant recipe was developed by me and one of my chefs a number of years ago and has been a favorite restaurant recipe ever since. I even have restaurant guests who request to buy it in bulk for use at home.
Now they, and you, can make this secret restaurant recipe at home.

Makes one quart.

1/2 cup finely chopped onion
1 tablespoon butter
3 cups of tomato puree
2 tablespoons Lea and Perrins Worcestershire sauce
2 tablespoons A-1 Sauce
2 tablespoons Heinz 57 Sauce
1 tablespoon yellow mustard
1/2 cup brown sugar
2 1/2 tablespoons honey
2 1/4 teaspoons liquid smoke
2 1/4 teaspoons red wine vinegar
Cayenne to taste (optional – start with 1 teaspoon)
Salt and Pepper to taste


Heat a large sauté pan or sauce pan over low heat
Add butter and onions and cook until the onions are soft
Add all other ingredients, turn heat up to medium-low and bring to a boil
Turn heat down to low and simmer sauce for 20 minutes, until flavors blend
Remove from heat, taste and correct seasoning
Store in refrigerator uncovered until cool and then cover or use immediately
To thin sauce, use any of the following: water, beef or chicken stock, white or cider vinegar, apple juice, wine or beer.

To thicken sauce, mix 1/4 cup cold water or other liquid (above) with 2 tablespoons cornstarch and add to sauce a little at a time until you have achieved the correct consistency.