What Makes Sauce Goddess’s BBQ Sauce Special?
The Sauce Goddess (Jennifer) is a woman owned company that started 25 years ago. She started the company with a secret family recipe passed down from her father Keith. The company started with one recipe and has grown over the last 25 years and offers a variety of spice rubs, sauces, dips, and spreads.
Sauce Goddess products are certified gluten free; they do not contain any MSG or GMOs. No junk ingredients or flavorings are used in Sauce Goddess products. Nothing but real food. The rubs and dry dip mixes are even Kosher.
For my previous blogs I used Sauce Goddess’s Moroccan spice rub on chicken, veggies and even added to a chermoula. I created a sweet and spicy rib wing using the Jamaican rub and Red Devil Habanero Sauce. The Carolina Sweet Gold Sauce brings the flavor of North Carolina’s mustard sauce to elevate your cooking.
It is the newest sauce from Sauce Goddess and it is great on pork, chicken, burgers, and can even be used as a dipping sauce. Made with real brown sugar, no corn syrup, the sauce is free of additives and flavoring just like their other products. This sauce is sweet Carolina goodness.
How I Used Carolina Sweet Gold Sauce on Ribs & Wings
I could not decide on whether to try the Carolina Sweet Gold Barbecue Sauce on wings and ribs, so I did both. Ideal for a March Madness meal!
To prepare the ribs I removed the membrane from the back of the ribs. I lightly rubbed the ribs with yellow mustard as a binder to help the rub stick. Next, I generously seasoned the ribs with my homemade barbecue rub (unfortunately, I was all out of the Sauce Goddess Sweet Heat spice rub).
The ribs smoked at 250 degrees for one and half hours. I basted the ribs with the Caroline Sweet Gold sauce and wrapped the ribs in aluminum foil, and they went for another forty-five minutes. Then, I opened the foil and turned up the smoker to 375 degrees to caramelize the sauce on the ribs. Finally, I loosely wrapped the ribs in the foil and let them rest while the wings cooked.
The wings were seasoned with the same homemade barbecue rub and left to air-dry in the refrigerator for a few hours. I used a basic barbecue rub so it would not compete with the sauce. I set-up my Big Green Egg XL (BGE) for indirect grilling and heated it to four hundred degrees. Then, I placed the wings in the BGE XL and the wings smoke-roasted for 25 minutes and then I sprayed them with a combination of apple cider vinegar and Carolina Sweet Gold sauce.
The wings went for fifteen more minutes, and I painted the wings with sauce. Once the wings were glazed and sticky, I removed the wings from the BGE XL and added the sauce at the end, so the sauce does not burn on the wings.
Sweet, Tangy, and Smoky: How the Sauce Performs
Finally, it was time to eat. The sauce became one with the ribs by wrapping them in the foil. The final blast of heat created a sticky and glazed exterior. The ribs were smoky and tender but did not fall off the bone. I prefer my ribs to have some bite. The ribs were tangy and sweet due to the mustard and brown sugar in the sauce.
The sauce was balanced and not overly sweet. The sauce on the wings did not disappoint either. I enjoyed the contrast of texture in the wings created by the sauce. The wings were caramelized and sticky on the exterior and the juicy and tender inside. The sauce complemented the homemade spice rub on the ribs and wings.
I am looking forward to using this sauce on pulled pork, rotisserie chicken, as the sauce on my next barbecue pizza, and dipping pretzel sticks right in the sauce. I imagine this sauce would work well with brisket, meatloaf, tossed with grilled Brussel sprouts or grilled veggies.
The possibilities are endless. Thanks to the Sauce Goddess for sending me their newest and most delicious sauce.
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