There are so many recipes for mopping sauce (or “mop” sauce) for ribs and smoked meats. Some are super-thin and tart, others are thicker and more clingy. This recipe splits the difference, with plenty of bite and enough cling to keep the meat moist during a slow, low smoking.
If you don’t have Sour Cherry Plum shrub on hand, try using Roasted Cinnamon Apple or even Ginger Bite. Or get creative and try equal parts Juniper Bay and Black Currant.
Sour Cherry Shrub Moppin' Sauce for Ribs
- 2 cups water
- 1/2 cup ketchup
- 1/4 cup Spiker's Sour Cherry Plum Shrub
- 1 tsp prepared yellow mustard
- 1/2 tsp black pepper freshly ground
- 1/4 tsp cayenne pepper
- 1/4 cup apple cider vinegar if needed to achieve desired consistency
- Mix all the ingredients together except for the apple cider vinegar. Slowly add just enough extra apple cider vinegar to create a thin glaze-like consistency. (You don't want this to be as thick as regular barbecue sauce.) Refrigerate overnight (preferable) or at least several hours to let the flavors blend.
- During the last two hours of smoking a pork butt or shoulder for pulled pork, begin to mop the meat with the glaze. Be sure the temperature of the grill is low. Otherwise, the sugars in the glaze might caramelize too much.