Smoked Pork Sauce

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Servings: 4 Difficulty: Beginner
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A rich, sweet, and tangy barbecue sauce perfect for smoking pork ribs
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This robust smoked pork sauce combines the deep sweetness of dark brown sugar with the tangy punch of ketchup and cola. Infused with warm spices like chili powder, cinnamon, and dry mustard, it creates a complex flavor profile that clings beautifully to smoked meats. Ideal for slathering on ribs during the final stages of cooking or serving as a dipping sauce, this recipe brings authentic American BBQ flavor to your table. The sauce thickens into a glossy, gooey glaze that balances sweet, savory, and spicy notes in every bite.

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Smoked Pork Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Beginner
Servings: 4 Calories: 2098.2

Description

This robust smoked pork sauce combines the deep sweetness of dark brown sugar with the tangy punch of ketchup and cola. Infused with warm spices like chili powder, cinnamon, and dry mustard, it creates a complex flavor profile that clings beautifully to smoked meats. Ideal for slathering on ribs during the final stages of cooking or serving as a dipping sauce, this recipe brings authentic American BBQ flavor to your table. The sauce thickens into a glossy, gooey glaze that balances sweet, savory, and spicy notes in every bite.

Ingredients

Directions

  1. Place pork ribs in a large non-reactive glass or ceramic dish.
  2. Pour 2 cups of Coca-Cola or Dr Pepper over the ribs, ensuring they are well coated.
  3. Cover the dish tightly with plastic wrap and refrigerate overnight to marinate.
  4. Reserve the remaining 1 cup of soda for the sauce preparation.
  5. About 6.5 hours before serving, start a fire in your smoker or grill and heat a quantity of coals.
  6. While the smoker heats, pour the reserved 1 cup of soda into a blender or food processor.
  7. Add ketchup, brown sugar, chili powder, black pepper, dry mustard, and ground cinnamon to the blender.
  8. Blend until the sauce is smooth and well combined.
  9. Add well-soaked aromatic wood chips, such as hickory or mesquite, to the glowing coals in the smoker.
  10. Place a water pan filled with hot water in the smoker to maintain humidity.
  11. Smoke the ribs covered at 220°F (104°C) (116°C)to 240°F for approximately 3 hours.
  12. Remove ribs, turn them over, and slather generously with the prepared sauce.
  13. Return ribs to the smoker and continue cooking for another 3 hours, turning every 30 minutes and mopping with additional sauce each time.
  14. Ensure ribs reach an internal temperature of 160°F to 170°F before removing from the smoker.
  15. Transfer remaining sauce to a medium saucepan and simmer over low heat until thickened to desired consistency.
  16. Serve the thickened sauce in dipping bowls alongside the finished ribs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2098.2kcal
% Daily Value *
Total Fat 73.6g114%
Saturated Fat 24.4g122%
Cholesterol 363.2mg122%
Sodium 3889.5mg163%
Total Carbohydrate 247.1g83%
Dietary Fiber 59.2g237%
Sugars 105.7g
Protein 154.7g310%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage:

Variations:

Smoking Tips:

Safety:

Keywords: barbecue, bbq sauce, smoked ribs, pork ribs, cola sauce, brown sugar, ketchup, chili powder, dry mustard, ground cinnamon, black pepper, american cuisine, smoking meat, glaze, dipping sauce, sweet and savory, hickory smoke, mesquite, slow cooking, dinner party, summer grilling
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