I grew up with sauces similar to this. My parents love this type of sauce applied
thick on ribs, and my father prefers it cooked on, using high heat. I'm in a different
camp (so to speak). I've come to learn that there are those sauces that are great
on their own, and others that aren't worth a darn unless they're on a particular type
of meat. Nothing wrong with this; they're just different. I like the KC Masterpieces
and the Head Countries. I tend to use them on hamburgers and hotdogs (really).
I also serve them on the side with the other barbecue when we have company, as
variety is certainly the spice of life.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)