# Sauce for boneless pork ribs **URL:** \ **Category:** Cafe Society\ **Created:** [July 11, 2017, 3:48pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005 "2017-07-11T15:48:49Z")\ **Posts on this page:** 15\ **Page:** 1
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [July 11, 2017, 3:48pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/1 "2017-07-11T15:48:49Z")
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? ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 11, 2017, 4:14pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/2 "2017-07-11T16:14:12Z")
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](http://www.food.com/recipe/south-carolina-mustard-bbq-sauce-311369). ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [July 11, 2017, 4:26pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/3 "2017-07-11T16:26:22Z")
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. ---
**Author:** ![cher3](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@cher3](https://boards.straightdope.com/u/cher3)\ **Post date:** [July 11, 2017, 4:31pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/4 "2017-07-11T16:31:24Z")
How about teriyaki-ish? Soy sauce, garlic and some kind of sweetener. I prefer honey, but you could use brown sugar to taste. ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [July 11, 2017, 4:49pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/5 "2017-07-11T16:49:12Z")
> [@cher3](#): > > 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! ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [July 13, 2017, 2:22am UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/6 "2017-07-13T02:22:29Z")
> [@Johnny\_L.A](#): > > 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](http://www.food.com/recipe/south-carolina-mustard-bbq-sauce-311369). 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. ---
**Author:** ![Weisshund](https://avatars.discourse-cdn.com/v4/letter/w/ba8739/32.png) [@Weisshund](https://boards.straightdope.com/u/Weisshund)\ **Post date:** [July 13, 2017, 3:04am UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/7 "2017-07-13T03:04:50Z")
How about coat them similar to porkchops with some added cyan or chilli powder and some grated onion? ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [July 13, 2017, 3:44am UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/8 "2017-07-13T03:44:32Z")
> [@Weisshund](#): > > 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. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [July 13, 2017, 6:24am UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/9 "2017-07-13T06:24:14Z")
> [@Patx2](#): > > 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? 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. ---
**Author:** ![Marci\_Al](https://avatars.discourse-cdn.com/v4/letter/m/e47c2d/32.png) [@Marci\_Al](https://boards.straightdope.com/u/Marci_Al)\ **Post date:** [July 13, 2017, 7:03am UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/10 "2017-07-13T07:03:02Z")
How 'bout adobo sauce? As a dip, not as a marinade. ---
**Author:** ![Son\_of\_a\_Rich](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/son_of_a_rich/32/5439_2.png) [@Son\_of\_a\_Rich](https://boards.straightdope.com/u/Son_of_a_Rich)\ **Post date:** [July 15, 2017, 2:45pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/11 "2017-07-15T14:45:59Z")
> [@carnivorousplant](#): > > 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. Motorcycle thing? ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [July 15, 2017, 7:29pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/12 "2017-07-15T19:29:22Z")
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? ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 16, 2017, 2:28pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/13 "2017-07-16T14:28:17Z")
> [@Johnny\_L.A](#): > > 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](http://www.food.com/recipe/south-carolina-mustard-bbq-sauce-311369). 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. 😉 ) ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [July 16, 2017, 5:51pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/14 "2017-07-16T17:51:41Z")
> [@Johnny\_L.A](#): > > 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! ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 17, 2017, 2:05pm UTC](https://boards.straightdope.com/t/sauce-for-boneless-pork-ribs/791005/15 "2017-07-17T14:05:15Z")
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.