Montgomery Inn BBQ Sauce
Montgomery Inn is a company with four restaurants, off-premise catering, mail order and retail departments around Cincinnati, Ohio. It is best known for its specialty, loin back ribs, and the barbecue sauce used in their preparation and serving. The family-owned company began on November 1, 1951, when founder Ted Gregory took over McCabe's Inn in Montgomery, Ohio. Word of the inn and its ribs spread throughout the area, so much so that a local journalist dubbed Gregory "The Ribs King," a nickname that stayed with Gregory for the rest of his life.
Montgomery Inn BBQ Sauce
Montgomery Inn is a company with four restaurants, off-premise catering, mail order and retail departments around Cincinnati, Ohio. It is best known for its specialty, loin back ribs, and the barbecue sauce used in their preparation and serving. The family-owned company began on November 1, 1951, when founder Ted Gregory took over McCabe's Inn in Montgomery, Ohio. Word of the inn and its ribs spread throughout the area, so much so that a local journalist dubbed Gregory "The Ribs King," a nickname that stayed with Gregory for the rest of his life.
Cooking Instructions
- 1
Remove the silver skin from the back of the ribs.
- 2
In a small bowl, mix together all of the ingredients for the dry rub and apply to the ribs. Sprinkle with salt.
- 3
As you can see, the recipe says it came with no instructions, but suggests to do the following.....
- 4
Place all the ingredients in a blender and process until the onion is pureed into the sauce.
- 5
Transfer to a sauce pan and simmer for 10-20 minutes.
- 6
Mix spices together and put into shaker. Squeeze the juice of one lemon on both sides of the ribs. Salt evenly and shake spice mix on both sides of the ribs. Brown both sides of the ribs on a hot grill or under your oven's broiler.
- 7
Place ribs in baking pan, add 1/8 to 1/4 inch water from the bottom. Cover with foil and bake at 325 to 350°F for 1 1/2 to 2 hours. Fifteen minutes before done, remove foil, drain water and pour the sauce over the ribs and place back in oven. Just enough to warm the sauce.
- 8
You can make your own tarragon vinegar by bringing a 1/2 cup of white vinegar to a boil, remove from heat. Add a heaping Teaspoon of dried tarragon and let steep until it reaches room temperature. Strain and use.
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