Certainly you can make your own Maple BBQ Sauce by following this
homemade maple bbq sauce recipe, courtesy of The Prairie Homestead. But if you'd rather purchase it, then we recommend the following sauces and dressings, bar none! Because PIECES OF VERMONT owner Rick Smith loves to barbecue and has tested a LOT of sauces! The only barbecue sauces that he now uses are the barbecue sauces and dressings below.
For St. Louis Style Spareribs & Baby Back Ribs -
Generally every Labor Day, Thanksgiving, Superbowl, or 4th of July at least one of our little group of merchants is cooking BBQ ribs, and when it comes to barbecue pork baby back ribs, cooked either on the grill or in the oven, without question the Maple Barbecue Sauce above is the choice! This barbecue sauce does contain sugars as an ingredient, but it also contains a fair amount of vinegar. So whether you are cooking your ribs on the grill, in a smoker, or even in the oven on slow & low heat, this sauce is less likely to caramelize and burn. Our favorite process is in, get this, a convection oven! Yup! We par-boil the ribs the day before for 25-30 minutes, marinate overnight in barbecue sauce and chopped white or yellow onion, then place in large aluminum pan with about 3/4 inch of water in the bottm. Cover and cook at 250 degree for two hours, check and baste, then re-cover and cook for another two hours. Broil for 1 minute prior to serving to give the ribs a slightly charred taste and that's it! Delicious!
For Barbecue Chicken -
As a group, we don't eat a lot of chicken, but when we do get the craving for some good barbecue chicken we make sure we have a jar of Granny Blossom's Smokey Apple BBQ Sauce on hand, particularly for barbecue chicken sliders. There's just something about the apple flavor and chicken that works. YUM! Of course you can certainly use Granny Blossom's sauce for ribs, but we find it's best with chicken.