Skip to content

Rib Sauce

September 7, 2010

Last year we made this tasty BBQ sauce from the Big Bernardin Recipe Book.  It became what we know today as our staple RIB SAUCE…it completes ribs.


  • 20 cups chopped cored peeled tomatoes or 16 cups of tomato puree
  • 2 cups chopped celery
  • 2 cups chopped onions
  • 1.5 cups chopped seeded green bell peppers (we used red bell peppers)
  • 2 jalapeno peppers, seeded and chopped
  • 1 tsp whole black peppercorns
  • 2.5 cups white vinegar
  • 1.5 cups lightly packed brown sugar
  • 2 cloves garlic, finely chopped
  • 1 tbsp dry mustard
  • 1 tbsp paprika
  • 2 tsp hot pepper sauce (we used Franks Hot Sauce)
  • 1.5 tsp salt
  1. In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers and jalapeno peppers.  Bring to a boil over high heat, stirring frequently.  Reduce heat, cover and boil gently until vegetables soften, about 30 minutes
  2. working in batches, transfer mixture to a blender or food processor fitted with a metal blade and puree until smooth
  3. Return mixture to saucepan.  Bring to a boil over medium-high heat, stirring occasionally.  Reduce heat and boil gently, stirring frequently, until mixture is reduced by half, about 45 minutes
  4. Meanwhile, tie peppercorns in a square of cheesecloth, creating a spice bag (we like to use a spiceball)
  5. Add vinegar, brown sugar, garlic, mustard, paprika, hot pepper sauce, salt and spice bag to tomato mixture.  Increase heat to medium and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 1 hour.  Discard spice bag.
  6. We then pureed the mixture again to make it smoother and returned it to the heat to thicken a little more.
  7. Meanwhile, prepare canner, jars and lids.
  8. Ladle hot sauce into hot jars, leaving 1/2″ headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot sauce.  Wipe rim. Centre lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  9. Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 35 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

Put up Total:

  • 11 x 250mL (recipe yield is 10 x 250mL) and we think our sauce is quite thick
One Comment leave one →
  1. Ivana permalink
    September 9, 2012 6:13 am

    Could celeriac be used instead of celery?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: