Finishing Sauce without Vinegar

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bleeth

Newbie
Original poster
Oct 27, 2013
9
10
Delray Beach, FL
Started this in Jeff's finishing sauce thread, but a valid point was made to dedicate a thread to it.

Here's what was there at this point:

Originally Posted by bleeth  

Got a bit of a problem here.
Going through some stomach issues and vinegar is a no-no.
Just started a nice butt in the smoker a bit ago and suddenly realized I shouldn't use my normal finishing sauce.
Any alternate suggestions for a base besides vinegar?

Reply by Dirtsailor 2003:

You may want to start your own thread so this doesn't hijack this one.

Vinegar gives the tang to finishing sauces so you'd want something to mimic that. Citric acid would be the best substitute. Lemon juice or orange juice. Cuban pernil pork Mojo sauce. If you wanted it to be less fruity you could mask the citrus flavor with other spices and tomato paste. Look up Cuban pernil here. Or try this base

2 cups tomato paste
½ cup lemon juice
½ cup water
1 teaspoon oregano
½ teaspoon powdered mustard
¼ teaspoon cumin
¼ teaspoon pepper
¼ teaspoon garlic powder
 
Thanks Dirtsailor. Mojo is something we use a lot of around here in South Florida. Always have a bottle or two of Badia brand in the pantry.

Your recipe sounds great too. Nice that all ingredients are already in house as we're having a gully washer day here!

The more the merrier: Other ideas?
 
You currently can't stomach Any vinegar or just the vinegar based finishing sauce? The recipe below is popular but sweet. A little bit of vinegar or lemon juice adds a nice balance. But it is still good without the acid...JJ



Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ
 
Seems to be vinegar, period. Just now lined up for those evil tests but looks like an ulcer. Got to the point recently where my body is telling me what it doesn't like.

Your sauce sounds great-Just went from stage one (smokin!) to foiled on todays project so too late for this one but for the next ribs I'll try it.

Is "T" TSP or TBLSP?

Typically I do ribs dry rub and the wife likes them with no added sauce or just a little.
 
Joe covered it. " T " is Tablespoon...
 
  • Like
Reactions: bleeth
Thanks gents.
2thumbs.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky