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Recipes>Bar-B-Que Ribs

bar-b-que ribs with almost dreamland sauce and white bread

My wife and I were in Tuscaloosa, Alabama, and we were looking for some place to eat dinner. There was a small card in the motel advertising a place called Dreamland Bar-B-Que that had award winning bar-b-que ribs. We set out looking for the place using the map on the card. The drawn map was useless, but in driving around I recognized a street name from the map. I followed it, and after driving through an industrial area, then a residential area, we found this little dive looking place. We went in, and had the best ribs we have ever had. I was determined to try to figure out how to make these ribs myself. After a internet search, I found the work had already been done. This sauce recipe is almost exactly like what we had in the restaurant. If you are ever in the Tuscaloosa area, I heartily recommend that you visit Dreamland!

Almost Dreamland Bar-B-Que Sauce

1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 1/2 cups cider vinegar
1/4 cup dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder

In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm.

Making The Ribs

Pork Spare ribs

There is a thin membrane on the back of the ribs. Use a knife to peel up corner, and peel off as much of the membrane as possible. Slice into sections of 3 ribs each. Bake in oven at 325 degrees for 1 ½ - 2 ½ hours. Finish on grill if desired. Slice into single ribs. Drench ribs into warm BBQ sauce, and place on plate. Pour sauce over ribs. Serve along with a plate of sliced white bread (for dipping, and wiping up sauce), and a roll of paper towels.

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