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Please Fave the original Here

That hot sauce would work well for the ribs from !

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So, growing up, the family (Mom's) rib marinade/sauce recipe was very simple: generic meat marinade mixed with Lea & Perrins' Steak Sauce. Yes, for a while in the 80's and 90's, L&P put out a steak sauce based on their famous Worcester Sauce. I haven't seen L&P Steak Sauce in my area in a decade or so, provided it still exists.

So, for the Potluck WTFBBQ Challenge, I gave my best shot at reverse-engineering that steak sauce/marinade. I regret not taking a photo while the cook. And it's been a while since the last time I grilled ribs and the grill erupted in an inferno just before I was ready to pull these. They got a bit charred but were still good and it was pretty close to what I remember growing-up. Had the extended family over and they agreed it was pretty close.

For 5 lbs of pork ribs (one very large rack or two "St. Loius Style" racks):

1 can (15oz) of crushed tomatoes (Puree would be preferred, but I didn't have any)
6 tablespoons (3/8 cup) of Lea & Perrins Worcester Sauce
4 tablespoons molasses
1 tablespoon vinegar
1 tablespoon honey
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 to 1 teaspoon salt

Combined the above in a blender or food processor and blend well. Cut ribs into serving-size pieces. Place in ziplock-type bag. Pour marinade in. Seal and let sit in refrigerator overnight. As you grill, baste ribs with sauce, every time you flip them until ribs are nearly done. Flip at least twice more without basting. Enjoy.