Originally Posted by El Ropo
Thy this one, you could add some butter at the end to thicken it up, or just simmer it a bit longer till it reaches desired thickness. Some folks run it through the blender for a minute or two when done to smooth it out a bit.
It's really good on pulled pork, I'm sure it'd be nice on ribs too. I add a bit of bourbon and apple juice when I make it.
This is roxy's
did a review in his monster sauce review thread-