Daddys Bbq Sauce Recipes

Steps:

• Brown the onions in the oil. Place all the ingredients in a gallon heavy pot. Simmer one hour.
• If the barbecue sauce is too thick for your taste, add water.
• Cool.
• Keep refrigerated.

Steps:

• Mix all except soy, butter and smoke. Simmer 30 min. stirr in remaining ingredients and simmer another 10 min. I even use this sauce as a sandwich spread.

Steps:

• METHOD combine ingredients.
• cook on low heat (in a nonstick pan), COVERED, for a couple of hours.
• Stir occasionally.
• This part of the recipe has a lot of flavor and just a little bit of heat. It is fine for those of you that cannot handle the heat.
• Add more Crushed Red Pepper for more heat.
• For more of a honey flavor add 1/2 CP honey.
• You can add these ingredients after the sauce has been cooked. I would cook up the sauce as is then adjust for heat and or honey flavor.
• On a side note If you want this to be truly vegetarian, replace the chicken base with Worcestershire sauce. Use an 1/8 of a cup total.
• chill, use as needed. :).

Steps:

• Preheat oven to 350 degrees F.
• Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes.
• Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces.
• Preheat grill over medium-high heat.
• Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes.
• In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.
• Serve alongside Apple Cider Buttermilk Sauce, chipotle aioli, or harissa rouille.
• In a medium sized bowl, mix all ingredients until well combined.
• In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest.

Steps:

• In a small bowl, combine the first 10 ingredients. Rub over ribs; cover and refrigerate overnight., Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour; drain. Brush some of the barbecue sauce over ribs. Bake, uncovered, for 30-45 minutes or until tender, basting occasionally with barbecue sauce.

Steps:

• Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
• Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.

Steps:

• Combine ingredients in a stock pot and bring to a gentle boil. Cool sauce and pour into quart mason jars.

Steps:

• Preheat oven to 350°F.
• Mix Cider, Tomato Paste, Brown Sugar, Molasses, Hot Sauce, Cider Vinegar, Thyme, & Chili Paste in a bowl.
• Place 1/4 cup of BBQ sauce mixture aside for later use.
• Place chicken in a large zip-lock bag and pour the rest of BBQ sauce into the bag and shake well to coat the chicken. Marinade for at least 1 hour in the refrigerator.
• Place the chicken in a coated baking pan. Bake for 45 minutes.
• Poke the chicken with a fork, it is done when clear juice comes out of the chicken.
• After skimming the fat from the drippings, pour the drippings into a small sauce pan. Stir in the 1/4 cup of marinade set aside earlier. Cook over low heat for two minute while stirring.
• Pour over chicken.
• Place chicken in broiler and broil for 3-5 minutes to allow sauce to carmelize.
• Serve.