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Baby Back Ribs: Kephart style
Karen and I like to go to Maine, the small town of York specifically. In this sleepy beach town lives a great chef: Master Chef Kephart. He only cooks one thing: BBQ sauce. But once you have Master Chef Kepharts sauce, you'll never go back to the fake stuff out of a bottle.
We don't know where Craig learned how to make the sauce (nor do we care once we're chomping on ribs and licking our fingers) and for the last couple years, we didn't even know how he made it. But with a little detective work, a quick eye, and a pad of paper and an pencil, we finally got THE BBQ sauce recipe.
 This recipe starts with a bang: get yourself a nice cold bottle of Newcastle Brown. Woh! Stop right there! You don't drink the Newcastle... You have to pour your precious Newcastle into a nice medium size pot at medium heat. Add some onions, add garlic... and then add the smorgasbord of ingredients that Craig came up with (seriously, where did the guy get the list from? what's left in the cupboard?, who knows...) Let the ingredients simmer for about 35 or 40 minutes on medium to high heat and then break out the ribs and chicken. Slather that sauce on as you BBQ your meat. Enjoy the rush of testerone as you cook dinner over an open flame with BBQ sauce you made from scratch. Maybe now is a good time to break out a Newcastle Brown for yourself.
 PS: Bet you're wondering why the name of the sauce is "Baby Jacks". Well, see our main man Craig, when he's not mixing up a good BBQ sauce is also a dad. Baby Jack is currently not able to assist in the BBQ sauce making process, but Dad hopes to get him started as soon as he can walk. Baby Jack is pictured here preparing his little chewers for some future rib eating.
Recipes in this feature:
Baby Jacks BBQ Sauce for your Baby Backs
Our good friend Craig Kephart makes an AMAZING BBQ sauce. Thing is (like all good chefs), he doesn't write the recipe down. So the last time we were up for ribs, we wrote it down while he wasn't watching.
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