BEST RIB SAUCE
Here's a great sauce for your BBQed ribs! Just keep basting this on those babies, and you'll be wishing you could eat ribs every night!
Provided by Fat George
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 84 g, Fat 0.2 g, Fiber 2 g, Protein 2.2 g, Sodium 457 mg, Sugar 79.8 g
BARBECUE RIBS
This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.
Provided by SEEsign
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
- In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
- Preheat grill for medium heat. Position grate four inches above heat source.
- Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g
BARBECUED RIBS
Provided by Ina Garten
Categories main-dish
Time 8h55m
Yield 6 to 7 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
- Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
- Serve with extra barbecue sauce on the side.
NINJA FOODI RIBS
When we're missing the grill in wintertime, these tangy Ninja Foodi ribs give us that same smoky barbecue taste we love. They're so simple, and fall-off-the-bone delicious, too! -Sue Evans, Marquette, Michigan
Provided by Taste of Home
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine water, vinegar and soy sauce in inner pot of a large multi-cooker. Rub ribs with seasoning; add to inner pot. Lock pressure lid. Press pressure function; select ribs setting. Set to medium cook time (30 minutes). Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove ribs to a tray; brush with 1/4 cup barbecue sauce. Discard cooking liquid. Wipe inner pot clean. , Place wire rack into inner pot. Arrange ribs in a single layer on rack. Cover with air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly glazed. Brush with remaining 1/4 cup sauce.
Nutrition Facts : Calories 414 calories, Fat 26g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 788mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 28g protein.
SMOKEY RIBS BARBECUE BASTING SAUCE
This is a recipe that was given to me by my next door neighbor who makes the most unbelievable smoked ribs....this is the sauce recipe that he uses to baste them..this makes the best tasting smoked ribs around!
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 1 cup (approx)
Number Of Ingredients 11
Steps:
- In a bowl, combine all ingredients.
- Baste on ribs once every half hour while smoking.
Nutrition Facts : Calories 794.2, Fat 72.1, SaturatedFat 10, Sodium 507.9, Carbohydrate 35.2, Fiber 0.5, Sugar 22.9, Protein 1.9
SIZZLING SPARE RIBS WITH BBQ SAUCE
Some like it hot, so sizzle your ribs with BBQ sauce
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
- Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.
Nutrition Facts : Calories 484 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 28 grams sugar, Protein 33 grams protein, Sodium 3.09 milligram of sodium
BEEF RIBS AND SAUCE
I have made this several times in the past, it is a delicious way to make beef ribs...the sauce from this is really good. Instead of broiling the ribs, you can grill then on the BBQ, and then finish baking in the oven with the sauce. If you are making more than 4 pounds of ribs, then double the sauce ingredients. Potato pancakes go wonderful with this, see my recipe#129156. Cooking time does not include broiling or grilling the ribs.
Provided by Kittencalrecipezazz
Categories Meat
Time 2h20m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Brown the ribs under the broiler for about 25-30 minutes (or cook on the grill).
- While the ribs are browning, combine all sauce ingredients in a saucepan; simmer for 15-20 minutes, or until the flavors are well blended, adjusting all seasonings to suit taste.
- Place the ribs into a medium size roasting pan, and cover with the sauce.
- Bake at 325*F. for about 2-1/2 hours, or until the ribs are cooked to desired tenderness.
- Baste with sauce occasionally.
- **NOTE** the sauce ingredients may be doubled if desired for 4 pounds of ribs.
Nutrition Facts : Calories 297.5, Fat 15.4, SaturatedFat 2.1, Sodium 1196.3, Carbohydrate 41.1, Fiber 2.3, Sugar 32.2, Protein 2.9
SWEET BARBECUE SAUCE
Provided by Taste of Home
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 12
Steps:
- In a small saucepan, saute onion in butter until tender. Stir in the ketchup, brown sugar, vinegar, Liquid Smoke if desired and seasonings. Cook and stir until heated through. , Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.
Nutrition Facts :
BARBECUE SAUCE
Learn how to make superb barbecue sauce and wow your barbie guests - it's incredibly moreish
Provided by Good Food team
Categories Condiment
Time 35m
Yield Makes 450ml/16fl oz
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add the remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.
Nutrition Facts : Calories 19 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.06 milligram of sodium
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BARBECUE RIBS RECIPE - BBC FOOD
From bbc.co.uk
- For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents.
- Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup.
- Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened.
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- All American Rib Sauce. While BBQ sauces are extremely regional, they are now enjoyed in every state, even 'dry rub' areas. Soul food and the diaspora that created it had a lot to do with this culinary blending of styles.
- Kansas City Style BBQ Sauce. Kansas City style sauce is thick, sweet, and somewhat spicy. This is the tomato packed sauce that lays like a blanket on top of the meat, and true aficionados will accept no substitute for this style.
- Memphis Style. Sweeter than Carolina style and tarter than Kansas City style, mustard and celery flavors are important in Memphis style recipes. ½ cup brown sugar.
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- Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
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- Well before you want to eat, make the marinade: In a blender, blend the onion, pear, garlic, and ginger with 1/4 cup water, then combine the onion-pear mix with the soy sauce, brown sugar, toasted sesame oil, and black pepper. Marinate your meats for a minimum of 2 hours or overnight: Kalbi short ribs: use 1/3 of the marinade with the Korean cut short ribsBulgogi brisket: use 1/3 of the marinade with your thinly sliced brisket (or sirloin or ribeye)Spicy Bulgogi pork belly: finally, add 1 tbsp gochujang (or more, if you want it spicier) to the remaining marinade and combine with the pork belly.
- Combine the ssamjang ingredients to make the ssamjang. Set aside, covered, in the refrigerator so the flavors can meld.
- Make the green onion slaw: Trim the green onions then cut into 3 inch lengths. Slice each piece longways so you get shredded green onions. Soak in cold water for 5 minutes, drain well, then toss the remaining ingredients. Refrigerate, covered, until ready to use.
THIS KANSAS CITY STYLE BBQ SAUCE IS THE REAL DEAL
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- Prep. In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.
- Cook. Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
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- Melt butter in 3-quart saucepan over medium heat until sizzling; add onion. Cook, stirring occasionally, 3-5 minutes or until softened.
- Stir in all remaining sauce ingredients; continue cooking 5-6 minutes or until mixture is slightly thickened.
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