In a special week-long series called "Ribs 5 Ways in 5 Days," "Today" goes in search of the best-tasting ribs from around the country. Day three takes viewers to Kansas City, Mo., where Ollie Gates and his son and daughter, George and Arzelia, of Gates BBQ, share their barbecue sauce-making tips. Here's the recipe:
Barbecue SauceOllie Gates
Makes about 3 quarts
In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder and chili powder. Set aside.
In a large bowl, combine catsup, vinegar, liquid smoke and lemon juice. Add dry ingredients and mix until very well blended. Serve warm or at room temperature.
Sauce may be stored in an airtight container in refrigerator for 2-3 weeks or in freezer up to 6 months.
912313226935sugar1cup1 cup sugarsalt0.25cup1/4 cup saltcelery seed2tablespoon2 tablespoons celery seedcumin2tablespoon2 tablespoons ground cuminred pepper2tablespoon2 tablespoons ground red peppergarlic powder2tablespoon2 tablespoons garlic powderchili powder2tablespoon2 tablespoon chili powdercatsup2quart2 quarts catsupapple vinegar2cup2 cups apple vinegarliquid smoke1.5teaspoon1 1/2 teaspoons liquid smokelemon juice1teaspoon1 teaspoon lemon juice
Recipe courtesy of Gates BBQ. You can find more recipes at their Web site: www.gatesbbq.com.