CAROLINA BBQ SAUCE
A friend gave me this recipe some years ago for a vinegar-based sauce with mustard seed. You can use smoked pork neck bones in place of ham hocks if available.
Provided by go_vikes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 25.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.7 g, Sodium 207.8 mg, Sugar 22.9 g
CAROLINA BBQ SAUCE
This spicy, tangy sauce, adapted from Skylight Inn in Ayden, NC, adds zip to any BBQ dish. It's vinegar-based, according to classic Carolina tradition.
Provided by Sam Jones
Categories condiment
Time 10m
Yield 25 servings
Number Of Ingredients 7
Steps:
- In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the BBQ sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Keeps in a covered container at room temperature for several months. Makes about 2 cups.
WHITE BBQ SAUCE
A friend of my mom's from Alabama gave her this recipe. It will keep in the refrigerator for several weeks. Remember to keep any sauce you use for brushing or basting meat separate from the rest, for food safety reasons!
Provided by D. L. Mooney
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Yield 24
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!
Nutrition Facts : Calories 142.1 calories, Carbohydrate 3.3 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 685.8 mg, Sugar 2.4 g
CAROLINA BBQ SAUCE RECIPE - (4/5)
Provided by rogerb167
Number Of Ingredients 10
Steps:
- Combine all ingredients in a pot and simmer until thickened, up to 45 minutes. For something less sweet, you can use less brown sugar, or add Worcestershire sauce for a sauce that pairs well with steak.
CAROLINA BBQ SAUCE RECIPE - (4/5)
Provided by SunCoaster
Number Of Ingredients 21
Steps:
- First, a few disclaimers. Categorizing BBQ sauces is a tough job. Except for the distinction between Eastern Carolina vinegar sauces, the distinctions are not always clear cut. I've done a classification based on 1) the comments of the original source and 2) simple induction by looking at the characteristics of sauces from different localities, 3) articles on regional variation in BBQ. Although far from fool-proof, I used the following scheme: 1) North Carolina Eastern: vinegar base, no tomato 2) North Carolina Piedmont: vinegar base, with small amounts of tomato 3) North Carolina Western: strong tomato with some vinegar 4) South Carolina: mustard base, usually with some tomato 5) Charlotte: thin tomato Next, I have not included attributions, since I don't remember where most of the sauces came from. I assumed that this file would be strictly for personal use. The only exception is the first recipe, which is from a friend's father. In addition, the recipes are rather telegraphic. To save space, I included minimal cooking instructions and often abbreviate ingredient names (tom for tomato, pepper always refers to black pepper, etc.) Lastly, any additions would be appreciated. ************************************* * North Carolina: Eastern Vernon's Dad's Sauce (A real family recipe from NC) 1 gallon cider vinegar 6 oz Texas Pete 10 oz worcestershire 1 1/4 oz crushed red pepper mustard thicken (opt) 1. Age at least 1 day. Marinate items overnight and serve extra sauce with meal. * North Carolina: Eastern Style 4 c cider vinegar 1/4 c brown sugar 3 tb salt 1 tb red pepper flk 1 1/2 ts cayenne 1 ts pepper * North Carolina: Eastern Style with Chili 2 c cider vinegar 1 tb tabasco 2 tb paprika 3 tb salt 1 tb worcester 1 tb chili powder 3 tb pepper 1 c water * North Carolina: Eastern Rub & Sauce Rub: 2 ts salt 2 ts sugar 2 ts brown sugar 2 ts cumin 2 ts chili powder 2 ts pepper 1 ts cayenne pepper 1/4 cup paprika Sauce: 1 c white vinegar 1 c cider vinegar 1 tb sugar 1 rb red pepper flake 1 tt tabasco 1 tb pepper * North Carolina: Eastern Style with Sugar 1 c white vinegar 1 c cider vinegar 1 tb red pepper flake 1 tb sugar 1 t tabasco s&p * North Carolina: Eastern Style with Sugar II 2 c cider vinegar 2 tb salt 2 ts ground red pepper 1 tb red pepper flakes 2 tb brown sugar * North Carolina: Eastern Style with Sugar III 1 c cider vinegar 2 tb salt 1/2 ts red pepper 1 ts red pepper flakes 1 tb brown sugar * North Carolina: Eastern Style with Sugar and Chili 8 c cider vinegar 4 c water 4 tb worcester 4 tb chili powder 6 tb paprika 6 tb red pepper flake 12 tb pepper 6 tb salt 4 tb sugar * North Carolina: Eastern Style with Molasses 1 gall cider vinegar 1/2 c salt 2 tb red pepper 3 tb red pepper flakes 1/2 c molasses * North Carolina: Eastern Style with Butter 8 tb mustard 1 ts pepper 6 tb sugar 1 ts white pepper 1 c cider vinegar 1/2 ts soy 2 ts chili powder 2 tb butter 1. Combine all but soy & butter, heat 10 min. Add Soy and butter at end. * North Carolina: Eastern Style Thined with Butter 1/2 c vinegar 1 1/2 c 1 ts mustard 1/4+ ts cayenne 1 ts paprika 2 tb sugar 2 ts salt 1 tb worcester 1 tb tabasco 1 tb chili powder 1 tb pepper 1/2 lemon juice 1 clove garlic 8 tb butter 1. Cook all but butter 15 min. Strain. Add butter and sit 30 min. * North Carolina: Eastern Style with Butter III 2/3 c mustard 1/2 c white sugar 1/4 c brown sugar 1 c cider vinegar 2 tb chili powder 1 ts black pepper 1 ts white pepper 1/4 ts cayenne pepper 4-5 drops tabasco 1/2 ts soy sauce 2 tb butter 1. Mix all except soy, butter and mer 10 minutes. Remove from heat. Stir in soy and butter. * North Carolina: Eastern Style with Sugar and Butter IV 2 ts salt 1 tb paprika 2 tb sugar 1/2 ts cayenne 1/2 ts dry mustard 1 ts pepper 2/3 c water 1/4 c worcester 2/3 c red wine vinegar 1/2 c butter 1. Boil dry ingredients in water. Remove from heat add rest. * North Carolina: Eastern Style with Herbs 1 c cider vinegar 1/2 c water 2/3 c minced onion 1 clove garlic 1 ts pepper 1/2 ts salt 2 ts red pepper flake 1 ts sugar 1 bay leaf 2/3 ts thyme 3 tb peanut oil 3 ts dry mustard 1 ts cold water 1. Boil all but last two ingredients for five minutes. Dissolve mustard in water and add. * North Carolina: Eastern Style Sweet & Sour 2 c cider vinegar 1 c brown sugar 1 c mustard 1/2 ts cayenne pepper 1 1/2 ts pepper 1/2 t salt 1 tb worcester 1 ts tabasco sauce * North Carolina: Eastern Style Sweet & Sour II 1 gal cider vinegar 3/4 c salt 2 tb cayenne 3 tb red pepper flakes 1 c brown sugar * North Carolina: Eastern Style with Onion 2 c cider vinegar 1 tb peppercorns 1 ts celery seeds 1 ts salt 1 tb hot pepper flakes 1 grated onion 1 c water * North Carolina: Eastern Style Lemon Mop 1 c cider vinegar 1/2 c water 3 tb lemon juice 3 tb butter 1 ts cayenne 2 ts tabasco 2 tb worcester 2 tb sugar * North Carolina: Piedmont (smoked pork) 1 1/2 c vinegar 10 tb ketchup 1/2 c water 1 tb sugar 1/2 tsp cayenne pinch red pepper s&p 1. simmer: Cook, stirring, until sugar dissolves. * North Carolina: Piedmont II 1 1/2 c cider vinegar 1/2 c ketchup 1 ts salt 1/8 ts red pepper flakes 1 tb sugar 1/2 c water * North Carolina: Piedmont III 1/2 stick butter 1/4 c minced onion 1 1/4 c cider vin 1 1/4 c ketcup 3/4 tb brown sugar 1 ts worcester 1/4 ts cayenne s&p 1. Saute onion in butter. Add rest and simmer 30 min. Use on pork smoked with vinegar based mop. * North Carolina: Piedmont IV 2 tb brown sugar 1 tb dry mustard 1 tb celery salt 1 tb cayenne 1 tb black pepper 1 tb paprika 2 tb cornstarch 1/2 ts allspice 4 c tom juice 1 1/2 ts worcester 1 c white vinegar 1 tb grated onion 1. Prevent lumping: mix dry ingredients, add some liquid to make paste. Add all liquids . Cook 2 hrs. * North Carolina: Piedmont V 1/8 ts cinnamon 1/3 c cider vinegar 1/2 c ketchup 1/2 ts chili powder 1/2 ts nutmeg 1 teaspoon salt 1 ts celery seed 1 c water North Carolina: Piedmont VI 1 1/2 c brown sugar 1/2 c vinegar 1 stick butter 1 c ketchup 6 oz Heinz 57 sauce 1 tb celery seed 1 c onion, chop 1 clove garlic 1 tb dry mustard red pepper flakes 1. Cook sugar, butter until bubbles. Add vinegar and whisk. Add rest and cook until thick. * North Carolina: Piedmont VII Marinade: 1 c apple cider 1/2 ts cayenne BBQ sauce: 1/4 c worcester 1/4 c brown sugar 1/4 c cider vinegar 1/4 c water 1/4 c ketchup 2 ts chili powder * North Carolina: Piedmont VIII (Simmer briefly) 2 c vinegar 1 c water 1/2 c ketchup 2 1/2 tb chili powder 1 tb pepper 1 1/2 tb brown sugar 1 tb lemon juice 1/2 ts salt * North Carolina: Piedmontt IX 32 oz ketchup 6 oz texas pete 2 oz tabasco 2 qt vinegar 2 oz chile powder * North Carolina: Piedmontt X 1 c white vinegar 1/2 c water 1/4 c ketchup 1 tb sugar 1/2 ts red pepper 1/2 ts black pepper 1/2 ts salt * North Carolina: Piedmontt XI 1 c cider vinegar 1 ts salt 1 tb celery salt 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Piedmontt XII (Simmer until sugar dissolved) 1 c cider vinegar 1 ts salt 1 tb celery salt 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Piedmont XIII 1 c ketchup 1 c water 1/4 c cider vinegar 1 small onion 2 t garlic powder 2 tb brown sugar 2 tb molasses 2 ts dry mustard 1 ts chili powder * North Carolina: Piedmontt XIV (Simmer 1 hr) 1/2 c water 1/2 c cider vinegar 1 c catsup 1 ts salt 1 tb sugar 1 tb worcester 1 tb tabasco 1/2 ts pepper 1 chopped onion * North Carolina: Piedmontt XV (Simmer 15 min.) 1 1/2 c cider vinegar 1/2 c water 1/2 c ketchup 1 ts salt 1 chopped onion 2 tb brown sugar 1 tb worcestershire 1/8 ts red pepper * North Carolina: Piedmont XVI 1 1/2 c cider vinegar 1/2 c ketchup 1 ts salt 1/2 ts ground red pepper 1/8 tb red pepper flak 1 tb sugar 1/2 c water * North Carolina: Piedmont XVII 1/3 c honey 1/3 c molasses 1 head garlic 2 tb whole cumin seed 3 tb coriander seed 1 tb peppercorns 8 dry chilis 2 bay leaf 3 tb tom paste 48 oz toms 4 c white vinegar 4 c water 1/4 c salt 1. Cook honey-chili 30 min/ Add toms, cook 15 min. Add rest, simmer 2-4 min. * North Carolina: Piedmont XVIII (Simmer until sugar dissolves.) 3/4 c cider vinegar 3/4 c ketchup s&p 3/4 ts red pepper flakes 1 ts sugar 1/4 c water * North Carloina: Western I (smoked pork) 1 c ketchup 1 c pack brown sugar 1/2 c lemon juice 1/4 c butter 1/4 c minced onion 1 tsp pepper sauce 1 tsp Worcestershire sauce. simmer 30 min 1. Reduce heat and simmer for 30 minutes. Use as a dipping sauce. * North Carloina: Western II (smoked pork) 1 can tomato 2 c water 1 6 oz can tom paste 2 dried chilis 1/2 c ketchup 2 tb worcestershire 2 ts chili powder juice of 2 lemons 1/4 c wine vinegar 2 1/2 ts salt 1/4 ts tabasco 2 tb pepper 1 chopped onion 1 clove garlic 2 bay leaf 1/2 lb butter 2 ts dry mustard 1. Simmer all 30 minutes. Strain and cool. * North Carloina: Western III (smoked pork) 1 c tomato sauce 1/4 c ketchup 1/4 c white vinegar 1/4 c water 2 tb brown sugar 1 tb paprika 2 tb Worcester 1 ts dry mustard 1/2 ts salt 1/4 ts chili powder 1/8 ts cayenne pepper. 1. Simmer for 10 minutes. Refrigerate for at least 12 hours before using. * North Carloina: Western IV (smoked pork) 2 tb brown sugar 1/4 ts chili powder 1/2 ts salt 2 tb worcester 1 c tom sauce 1/4 c water 1 tb paprika 1 ts dry mustard 1/8 ts cayenne 1/2 c white vinegar 1/4 c ketchup 1. Simmer 10 minutes and refrigerate overnight. * North Carloina: Western V (Simmer briefly.) 1/3 c cider vinegar 1 ts salt 1 ts celery seed 1/2 ts cinnamon 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Western VI (smoked pork) 1 1/2 c brown sugar 1/2 c butter 1 c ketchup 1 sm bot Heinz 57 Sauce 1 tb celery seed 1 c onion 2 clove ga0rlic 1/2 c vinegar 1 tb dry mustard red pepper flakes 1. Carmel butter and sugar until bubbly. Add vinegar and whisk. Add rest until thickened. * South Central Carolina Baste/Bbq Sauce 3 tb peanut oil 2 garlic cloves 1 minced onion 1/2 c ketchup 1/3 c cider vinegar 2 tb lemon juice 2 tb honey 1 tb brown sugar 2 tb dry mustard 1 ts ginger salt * South Central Carolina Gold 1 1/2 c mustard 5 tb brown sugar 4 tb tomato paste 3 tb apple cider vinegar 1tb worcester 1/2 ts cayenne 1/2 ts black pepper 1/2 t garlic powder 1. Combine and simmer for about 5 minutes to. dissolve sugar. Important tip: Don't overcook. * South Central Carolina Gold II 1 c white vinegar 3/4 c mustard 1/2 chop onion 1/3 c water 1/4 c tom puree 1 tb paprika 6 cloves garlic 1 1/2 ts salt 2/3 ts cayenne 1/2 ts pepper 1. Simmer 30 min. * South Central Carolina Gold III 2 bot worcester 1 bottle tabasco 1/2 gal. vinegar 1 box pepper 1/2 gal. ketchup juice of 1 1/2 lemons jar yellow mustard 3/4 lb.margarine or butter 1 tb sugar 4 #2 cans tom 4 chop videlia onions * South Central Carolina Gold IV 2/3 c mustard 1/2 c sugar 1/4 c brown sugar 1 c cider vinegar 2 tb chili powder 1 ts black pepper 1 ts white pepper 1/4 ts cayenne 4-5 drops tabasco 1/2 ts soy 2 tb butter 1. Mix all but soy sauce, butter and simmer 15 min. Stir in soy, butter. South Central Carolina Gold V (Simmer 30 min.) 3/4 c mustard 3/4 c red wine vinegar 1/4 c sugar 1 1/2 tb butter 2 ts salt 1 tb worcester 1 1/2 ts pepper 1/2 ts tabascp * South Central Carolina Gold with Margerine (Simmer 10-15 min.) 3/4 c mustard 3/4 c red wine vinegar 1 1/2 tb margarine 2 ts salt 1 1/4 ts black 1/2 ts tabasco 1/2 ts worcester 1/4 c granulated sugar * South Central Carolina Ham 3/4 c water 3 tb minced onion 1 clove garlic 1 c mustard 1 ts dry mustard 3 tb chili sauce 2 tb + 1 ts sugar 2 ts honey 1 tb worcester 1/8 ts white pepper 1/4 ts black pepper 1/2 ts cayenne 1. Cook 15 min. Baste Ham. * Charlotte Pork Sandwhich (smoked pork) 1 tb brown sugar 1 tb flour 1 tb dry mustard 1 ts salt 1 ts pepper 1 ts paprika 1 ts cayenne 1 clove garlic 1 ts chili powder 1/2 c water 1/2 c vinegar 1/2 c chicken broth 1 tb lemon juice 1. Smoke pork, then shred finely. Heat sauce ingredients 20 min but do not boil. Pour on pork and steep overnight. Skim fat and make pork patties. Heat and serve with cole slaw on bun. * Charlotte Pork Sandwich (Boil, them smoke.)) Boil: 2 6 lb. pork shoulder 12 whole cloves garlic 3 c cider vinegar Mop: 1 ts kosher salt 1/4 c simmer liquid 12 garlic cloves from pork 3/4 ts sugar 1 tb cayenne 1/4 ts pepper 3 1/2 c cider vinegar Sauce: 1 1/2 c mop 1/4 c pork-simmering liquid 1/3 cup smoky BBQ Sauce Salt tabasco 1. Simmer sauce 2 1/2 hour. Slow cook pork.
CAROLINA-STYLE PORK BARBECUE
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
CAROLINA HONEY BBQ SAUCE
Make and share this Carolina Honey BBQ Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan over medium/high heat.
- Whisk until smooth.
- Bring mixture to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens.
- Remove from heat and serve with your favorite meat or seafood.
EAST CAROLINA BBQ SAUCE
On a recent trip to the East Coast, I discovered this bold, spicy Carolina BBQ sauce. I'm not a huge fan of the thick and sugary sauces you typically see, so this recipe really intrigued me. It was served with pulled pork, but I've tried it on chicken and it works beautifully. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar or shaker. Seal and shake until sugar has completely dissolved. Use or store at room-temperature for up to 2 weeks.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
MUSTARD BBQ SAUCE
A sweet mustard-based BBQ sauce with a bit of a bite, excellent on chicken and pork. Also makes a great dipping sauce for chicken fingers! Baste on meat while grilling or serve on the side. Will store covered in refrigerator for 2 to 3 weeks.
Provided by alaskaninthesouth
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 118.1 mg, Sugar 6.2 g
CAROLINA-STYLE BARBECUE SAUCE
Folks will want to know what brand of barbecue sauce this is and where they can get it. And they'll be pretty impressed that you made it at home!
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Bring ingredients to boil in saucepan; simmer on medium-low heat 10 min., stirring occasionally.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY NORTH CAROLINA BARBEQUE
I just love vinegar-based barbeque. I looked high and low for an easy recipe for North Carolina barbeque; this is it! Be warned; your friends will want the recipe. Eat it with a fork or on rolls with coleslaw.
Provided by Phil
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 9h10m
Yield 10
Number Of Ingredients 9
Steps:
- Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
- To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
- Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 4.2 g, Cholesterol 134.1 mg, Fat 37.5 g, Fiber 0.7 g, Protein 23.4 g, SaturatedFat 18.6 g, Sodium 1630.3 mg, Sugar 2.8 g
CAROLINA PIT BBQ SAUCE
Make and share this Carolina Pit BBQ Sauce recipe from Food.com.
Provided by blueeyedmarine
Categories < 60 Mins
Time 30m
Yield 150 1tbl spoon servings, 150 serving(s)
Number Of Ingredients 22
Steps:
- Lightly brown onion, peppers and garlic with the butter in a sauce pot.
- Add all other Ingredients and blend with a wand, hand blender or blender-- bring to a boil and then remove from heat-- store in a jar, refrigerate or can (follow proper canning methods).
Nutrition Facts : Calories 31, Fat 2.5, SaturatedFat 0.5, Cholesterol 0.8, Sodium 85, Carbohydrate 2.3, Fiber 0.1, Sugar 1.8, Protein 0.1
CAROLINA BBQ COUNTRY-STYLE PORK RIBS
Give country-style pork ribs a South Carolina spin. HEINZ BBQ Sauce Carolina Mustard Style gives Carolina-Style Pork Ribs an unforgettable tang.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat greased grill to medium heat.
- Combine sugar and dry seasonings; rub onto both sides of ribs.
- Grill 5 min. on each side. Brush with half the barbecue sauce; grill additional 6 to 8 min. or until done, turning and brushing with remaining barbecue sauce after 4 min. Transfer ribs to platter.
- Let stand 3 min. before serving.
Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 13 g, Protein 17 g
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