This flavorful barbeque sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec that has people lining up on the street any given night of the week. Try this -- you'll luv it! Don't' skip the lemon juice or cinnamon. Simmer the left over sauce until sugar is completely dissolved and serve as extra sauce for those who like their ribs dripping with flavor.

Recipe Summary

prep:
10 mins
additional:
30 mins
total:
40 mins
Servings:
8
Yield:
3 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.

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Nutrition Facts

163 calories; protein 0.4g; carbohydrates 42.3g; fat 0.1g; sodium 436.4mg. Full Nutrition
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Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/11/2008
A 3 1/2 star recipe as is. This recipe does NOT state what type of applesauce to use. Do NOT use sweetened! After reading reviews I used unsweetened applesauce cut back on the sugar by 1 cup and it was still too sweet (and I like sweet)! I added an additional 1/4 cup of ketchup and a few dashes of crushed red pepper flakes to tone the sweet down. I used this on ribs wrapped in foil and basted the last 1 hour every 15 minutes. Be careful because the sugar burns easily and it was hard to remove from the foil. Read More
(21)

Most helpful critical review

Rating: 2 stars
09/21/2008
Made this again with the ribs and this time we felt they were a little too sweet. After reading the reviews about how sweat it was I cut back the brown sugar to 1 1/2 cups. Mixed everything together in bowl. Cut up ribs into two's boiled baby back ribs (3 racks) for about 30 mins. Tossed sauce with the ribs in a roasting pan. Cooked for 1 hour with the lid on at 350 degrees. Took lid off and cooked for another 45 mins. at 325 degrees until carmelized. These were the best ribs I think I have ever had. We all can't wait to have them again. I only use pork baby back ribs because they are leaner. Can't wait to try the sauce on chicken also!! Thanks Wendy for a great sauce!! Update Sept.20/08-Made this again haven't for a long time and now we find it way too sweet. I have been using Presidents Choice Smokin Stampede Chipotole for the last year and it's the best. I even cut the brown sugar in half again sooo sweet sorry not for us. Michele Cambridge Ontario Thanks Wendy Read More
(15)
118 Ratings
  • 5 star values: 78
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
08/10/2008
A 3 1/2 star recipe as is. This recipe does NOT state what type of applesauce to use. Do NOT use sweetened! After reading reviews I used unsweetened applesauce cut back on the sugar by 1 cup and it was still too sweet (and I like sweet)! I added an additional 1/4 cup of ketchup and a few dashes of crushed red pepper flakes to tone the sweet down. I used this on ribs wrapped in foil and basted the last 1 hour every 15 minutes. Be careful because the sugar burns easily and it was hard to remove from the foil. Read More
(21)
Rating: 5 stars
08/29/2002
I lived in Montreal for 5 years and because a friend had given me this recipe I never had to go to the restaurant! As I had misplaced this recipe I was sure glad to find it here! This is also terrific for chicken! Finger lickin' good for sure!!!!!!!!!!!! Read More
(19)
Rating: 2 stars
09/21/2008
Made this again with the ribs and this time we felt they were a little too sweet. After reading the reviews about how sweat it was I cut back the brown sugar to 1 1/2 cups. Mixed everything together in bowl. Cut up ribs into two's boiled baby back ribs (3 racks) for about 30 mins. Tossed sauce with the ribs in a roasting pan. Cooked for 1 hour with the lid on at 350 degrees. Took lid off and cooked for another 45 mins. at 325 degrees until carmelized. These were the best ribs I think I have ever had. We all can't wait to have them again. I only use pork baby back ribs because they are leaner. Can't wait to try the sauce on chicken also!! Thanks Wendy for a great sauce!! Update Sept.20/08-Made this again haven't for a long time and now we find it way too sweet. I have been using Presidents Choice Smokin Stampede Chipotole for the last year and it's the best. I even cut the brown sugar in half again sooo sweet sorry not for us. Michele Cambridge Ontario Thanks Wendy Read More
(15)
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Rating: 5 stars
02/01/2004
Oh my God this is good! This recipe deserves 10 stars. It is the best! I made it for a party and everyone asked for the recipe. I've made it since then and my husband and I LOVE it!!! It's so easy and doesn't require a lot of time to marinate. It's wonderful on ribs and chicken. To simplify eating the ribs I cut the rack into individual ribs before marinating and then bake in the oven. It's easier than trying to cut them apart when they are covered in sauce and hot. I also recommend basting with this sauce during cooking. At least twice an hour. This sauce is delicious. Read More
(13)
Rating: 5 stars
07/20/2004
I made a few changes to this based on some of the past reviews. I made this using only about 4 tbsps of brown sugar. I used vinegar instead of lemon juice. I served this with italian sausage and brocolli stir fry with a side of white rice. My family loved this. I will be making this again. Read More
(10)
Rating: 5 stars
05/27/2003
This bbque sauce was really really good... I added a few dashes of louisiana hot sauce and some red pepper flakes to add some zip... I will definitely make it again! Read More
(10)
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Rating: 5 stars
03/07/2007
YUM! If you like a sweet vs a more tangy BBQ sauce this it the one! I needed something super easy with a homemade twist so I threw 5 chicken breasts in the crock pot covered with this sauce and cooked for 4 hrs on high and it came out perfect! My picky 3 yr old and hubby LOVED it! No left overs between the three of us. I'm going to mix a huge batch of this up and seal it in mason jars for use with other crockpot/grill recipes. My family will not eat bottled sauce again! Read More
(8)
Rating: 5 stars
12/26/2003
This recipe is GREAT! Exactly like the Bar-B-Barn in Montreal. I will try this with chicken next time too! Read More
(7)
Rating: 5 stars
01/10/2004
This sauce is awsome It kicks on most restauraunt ribs. Instead of marinating try cooking on low turning often and basting every time you turn. Read More
(7)
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