Garam Masala Barbecue Sauce
 
 
Awesome sauce and rub for just about any meat on the grill! See the notes on how to cook the ribs. I have two suggestions on how to make them. One on the smoker and one in the oven. This sauce and rub makes quite a bit. I made three rack of ribs but could have made five racks just for comparison. Store the extra rub in an airtight container for later use. Refrigerate the extra sauce in tightly sealed mason jars.
Author:
Recipe type: BBQ
Ingredients
  • For the Rub
  • ¾ cup brown sugar
  • ½ cup salt
  • 2 tbs Garam Masala
  • 1 tbs granulated garlic
  • 2 tsp pepper
  • 1 tbs chili powder
  • 2 tsp ground coriander
  • For the Sauce
  • Olive oil
  • 1 medium onion, diced
  • 2 tbs garlic, minced
  • 3 cups katchup
  • ¼ cup apple cider vinegar
  • 2 tbs Worcestershire sauce
  • ½ cup brown sugar
  • 2 tbs Garam Masala
  • ¼ cup of the rub
  • 2 tsp pepper
  • 2 bay leaves
Instructions
  1. To make the rub, in a medium sized bowl combine and mix well the brown sugar, salt, garam masala, garlic, pepper, chili powder and coriander. Store in an airtight container until ready to use.
  2. To make the sauce, coat a large stock pot with olive oil. Add the onions and garlic and saute on medium heat for 5 minutes. Add the ketchup, Worcestershire, vinegar, brown sugar, garam masala, dry rub, pepper and bay leaves. Cover and simmer on low for one hour. With either an immersion blender or a regular blender or food processor (in small batches) process the sauce to smooth. Store in the refrigerator until ready to use.
Notes
I smoked and grilled ribs with this recipe. How I did it. I coated three racks of loin back ribs (my favorite) with the dry rub and let it sit uncovered in the refrigerator overnight. When I was ready to smoke, I pulled the ribs out of the refrigerator and brought up to room temperature. I set my Traeger to the smoke setting and smoked for three hours. I removed the ribs and set the temperature to 225 degrees and wrapped the ribs with tin foil and added about ¾ of a can of ginger ale to the tin foil and wrapped tightly. I put the ribs back on the grill and cooked the ribs for two hours. To finish the ribs, I raised the temperature to 400 degrees. I removed the ribs and liberally coated the ribs with the sauce. Cook the ribs on both sides until a nice bark is formed. I flipped and repeated this process three times. It took about 45 minutes for the nice bark to form.

Alternatively, if you don't have a smoker. Coat three racks of loin back ribs (my favorite) with the dry rub and let it sit uncovered in the refrigerator overnight. When ready to cook, set your oven to 250 degrees. In a large roasting pan, add the ribs and 2-3 cans of ginger ale. Cover tightly with tin foil and cook for 2½ hours. Heat your grill to 400 degrees. liberally coat the ribs with the sauce. Cook the ribs on both sides until a nice bark is formed. I flipped and repeated this process three times. It took about 45 minutes for the nice bark to form.

You can adjust how much meat that you want to make according to your needs. I choose 3 racks of ribs for my needs. Make more or less!
Recipe by Rocky Mountain Cooking at https://rockymountaincooking.com/2016/05/garam-masala-barbeque-sauce/