Homemade Version of Gates Rub & BBQ Sauce and recipes that use them . . .

    Ollie Gates appeared on Martha Stewart (“From Martha’s Kitchen”) several years ago and shared recipes for his seasoning (dry rub) and BBQ sauce. We, of course, tried it and have been fans ever since.

     His sauce is typically Midwestern – sweet, spicy, tangy and tomato based. Gates Bar-B-Q is world famous and has been around since 1946 (the first store was located at 19th and Vine in Kansas City, Missouri).

Gates Rib Seasoning (dry rub)   Yield: about 2 cups

1 cup granulated sugar

1/2 cup salt

2 tablespoons paprika

2 tablespoons crushed red pepper flakes

1 tablespoon ground cumin

1 tablespoon ground celery seed

1. In a medium bowl, combine sugar, salt, paprika, red pepper, cumin, and celery seed.

2. Store in an airtight jar at room temperature for up to 3 months.

Gates BBQ Sauce      Yield: about 3 quarts

Although it can be used right after it’s made, the flavors do meld if allowed to set for a day or two. Simple to prepare – no all day simmering or fuss. I usually cut the recipe in half.

1 cup granulated sugar

1/4 cup salt

2 tablespoons celery seed

2 tablespoons ground cumin

2 tablespoons ground red pepper

2 tablespoons garlic powder

1 tablespoon chili powder

2 quarts ketchup

2 cups apple cider vinegar

1 1/2 teaspoons liquid smoke

1 teaspoon lemon juice (we prefer fresh squeezed)

1. In a small bowl, combine sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside.

2. In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients and mix until very well blended. Serve warm or at room temperature.

3. Sauce may be stored in an airtight container in refrigerator for up to 3 weeks or in freezer for up to 6 months.

Note: This is a thick sauce and can be thinned with a little water, if desired.

Here are two recipes that Ollie also shared on Martha’s show . . .

Gates Ribs w/ BBQ Sauce     18 to 20 servings

6 slabs of 2 1/2 to 3 pound pork spare ribs with skirt

2 cups Gates Rib Seasoning

Gates BBQ Sauce

1. Prepare and preheat grill. Use hickory chips and wood blocks to flavor the smoke. Indirect heat is recommended, so if using a standard charcoal grill, arrange coals to 1 side. Grill is ready when temperature reaches 230 - 250°.

2. Trim ribs and blot with paper towels; then sprinkle rib seasoning on both sides. Marinate for 15 minutes.

3. Arrange slabs on grill rack, starting close to the fire so that the ribs cook fast in the beginning and then move the meat away from the fire so that they continue to cook slowly. Continue cooking the slabs for 1 hour for the first pound and 30 minutes more for each additional pound, approximately 2 hours. Ribs are done when you can gently pull them apart with gloved hands.

4. In a saucepan, heat barbecue sauce. Transfer ribs to a cutting board, and cool slightly. Cut between individual ribs and serve with barbecue sauce.

Gates BBQ Baked Beans     18 to 20 servings

2 (55-ounce) cans baked beans

1/2 cup firmly packed dark brown sugar

1/2 cup molasses

3 tablespoons Gates Rib Seasoning

3/4 cup Gates BBQ Sauce

1 teaspoon liquid smoke

1. In a cast iron pot, combine beans, brown sugar, molasses, Rib Seasoning, Barbecue Sauce, and liquid smoke.

2. Cook on the grill, stirring occasionally, until a hardened "crust" forms on top of beans, about 20 minutes.

For other recipes that use Ollie’s BBQ sauce, go to Gates Bar-B-Q website.