I have some boneless pork ribs I’m thinking about cooking later this week. I haven’t done boneless ribs in ages and I usually just use barbecue sauce. I’m thinking about trying something different but I’m stuck for an idea. Off the top of my head, here’s what I know I have in the kitchen: ketchup, mustard (Dijon, spicy, and yellow), soy sauce, A1, Worcestershire, raspberry, grape, and apricot jams, crushed and granulated garlic, onion powder, paprika, vinegar, and brown sugar. I know there’s other stuff, but I’m too lazy to get up and look right now 
. Any ideas?
Personally, I’d just go with a standard BBQ sauce. No need to get all fancy an’ shite.
But after having tried South Carolina-style mustard-based BBQ sauce about a decade and a half ago, I’ve been wanting to attempt making it at home. I found this recipe.
Simple Cantonese-style char siu sauce:
1⁄3 cup hoisin sauce
1⁄4 cup honey
1⁄4 cup dark soy sauce
3 tablespoons dry sherry/shaoxing wine/rice wine
1 teaspoon Chinese five spice powder
You can fancy it up with garlic or oyster sauce or ginger or whatever but that’s the basic recipe.
How about teriyaki-ish? Soy sauce, garlic and some kind of sweetener. I prefer honey, but you could use brown sugar to taste.
These all sound like great ideas. Teriyaki may be good and I could use eith brown sugar or I think I have some agave for sweetness. Thanks to all!
I generally dislike agreeing with Johnny, which I’ve done lately, because of the motor cycle thing, but concerning barbecue sauce, the Carolina mustard brown sugar is good.
How about coat them similar to porkchops with some added cyan or chilli powder and some grated onion?
I’d go with the chilli powder. Cyan just makes me blue.
I’d mix up a little of everything except the jams and the A1. Because ketchup+soy+mustard+garlic +paprika(smoked)+honey is my regular grilling sauce.
How 'bout adobo sauce? As a dip, not as a marinade.
Motorcycle thing?
I might play around with that garlic, apricot jam and mustard, especially if you have some kind of hot sauce lurking around to throw in.
Sort of a hot/sweet/savory/sour glaze maybe?
Yesterday I made this sauce, for the ribs I’m making today. The only time I’ve had this kind of sauce is when it was served to me by a guy who knew what he was doing. Upon tasting the sauce I made, it seems a bit harsher than I remember. We’ll see how it is once it’s on the meat. (And we always have the red BBQ sauces for a Plan B. 
)
That sounds good, I ended up just taking your original advice and went with a barbecue sauce as I usually do, they were good. I am thinking about trying a sweet and sour sauce next time, or I saw some good ideas here that may be worth pursuing. Thanks!
I tried the mustard sauce recipe. It was nowhere near the sauce I remember from the guy who’d actually come from South Carolina and opened a restaurant in OC. It tasted good, but the overall impression was that I could have achieved the same thing by just using mustard. Since there’s no place I know of up here that makes SC-style BBQ, I’ll have to buy a commercial bottle of the sauce to remind myself how it should taste.