BBQ RIBS RECIPES

BBQ RIbs Technique

2011-08-31T08:46:00.000-07:00

BBQ RIBS RECIPE TECHNIQUE
1) Start with a fresh slab of St. Louis cut (SLC) ribs. St. Louis cuts are the meatiest and most flavorful. You can use baby back ribs if you prefer. They are smaller and cook faster. If you use SLC, you will need to cook about 5 hours at 225F. Baby backs need about 3 hours. The exact time will vary depending on your cooker, the individual slab of ribs, and if you include techniques such as the Texas Crutch, described below. Get a fresh slab. Fresh meat has the best pork flavor and the most moisture. Ask the butcher to remove the membrane on the back side.

2) Rinse the ribs in cool water to remove any bone bits from the butchering or bacterial film that grew in the package (don't worry, cooking will sterilize the meat). Pat dry with paper towels.

3) If the butcher has not removed the membrane, do it yourself. Trim excess fat.

4) Lightly coat the meat with cooking oil. That will help the spice rub penetrate. Wash your hands with soap and warm water for 20 seconds. Dry. With a clean hand sprinkle enough Meathead's Magic Dust to coat all surfaces but not so much that the meat doesn't show through. That would be about 2 tablespoons per side depending on the size of the slab. With the other hand, spread it out and rub it in. Wash your hands again. Wrap the meat in plastic wrap and let it sit in the fridge for at least six hours or overnight. This helps the flavor penetrate and pulls the juices to the surface to help form a crust. If you don't have time to let it marinate in the dry rub, it's not the end of the world.

5) Types of smoker :

offset firebox smoker
a bullet smoker like the Weber Smokey Mountain,
a gas grill,
a charcoal grill,
cooking indoors,

You may choose depending on your situation.
6) Preheat your cooker to about 225F and try to keep it there throughout the cook. If you use charcoal, please do not use solvent to start your fire. It can taint the meat with a chemical taste. Use a chimney to start the fire. Wait until the coals are white, and the oven temp is stable at about 225F. This temp will allow the meat to cook low and slow, liquifying the collagen and fats without getting the proteins knotted in a bunch. This creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225F, get as close as you can. Don't go under 200F and try not to go over 250F.

7) Measure 8 ounces by weight of chunks, chips, or pellets. It doesn't matter how many slabs you are cooking. I love apple and oak with pork, but hickory is the tried and true and it is easily available. Never use any kind of pine unless you want meat that tastes like turpentine. If your cooker is really tight, 8 ounces should be all the wood you need. If you are using a gas grill, unless it has a tight fitting lid, chances are it leaks a lot, so you should double the amount of wood. If you are using a tight electric such as the Cookshack or the Masterbuilt, 4 ounces may be all you need. For charcoal or gas cookers, add 4 ounces of wood to the coals at this time. The best amount of wood depends on your taste and how air flows through your cooker, and that can vary with ambient temp on the day you are cooking . Do not overdo the wood. Nothing will ruin a meal than oversmoked meat. You can always add more the next time you cook, but you cannot take it away if you oversmoke.

8) Put the slabs in the cooker, meaty side up. Close the lid and go drink a beer. No need to flip them. If you are using an offset smoker or a Smokenator, halfway through the cook you will need to move the ribs closest to the fire to the far side and the far slabs in closer. Otherwise, keep your lid on. Opening the lid just upsets the delicate balance of heat, moisture, and oxygen inside your cooker. It can also significantly lengthen the cooking time. No peaking.

9) Add another 2 ounces of wood every 30 minutes for the first hours (double this for most gas grill). Then stop. Adding wood at the beginning of the cook allows better penetration before the meat surface seals itself. Resist the temptation to keep adding wood until you've done several batches on your smoker and you know how much wood is right for your taste. As you get skilled you may decide to add more or less wood. But don't overdo it at first.

10) Optional. After 4 hours of cooking St. Louis cut ribs or spare ribs at 225F (2 hours for baby backs), prepare the Texas Crutch. This is a technique of wrapping the slab in heavy duty foil with a small amount of apple juice for 30 minutes. By creating a little steam, the Texas Crutch adds flavor, moisture, tenderness, and assures cooking is done on time. You can skip this step if you wish and you will still get Amazing Ribs.

11) Optional. Take the meat out of the foil, save the juice, place the ribs back on at 225F for 30 minutes to firm up the surface. Take the liquid from the foil and mix it with maple syrup and cook it until it is thick to make Pig Candy, a wonderful sweet glaze.

11) As an alternative, use your favorite BBQ sauce. Add the sauce and sizzle it in on high for 5-10 minutes per side watching so it doesn't burn.

12) Serve with slaw recipes, cheesy grits, and Rosengarten's Real Home Made Lemonade.

bbq-ribs-recipes : sweet-baby-rays-bbq-baby-rack-ribs

SWEET BABY RAY'S BBQ BABY RACK RIBS

2011-08-08T19:52:00.000-07:00

SWEET BABY RAY'S BBQ BABY RACK RIBS
....a great BBQ ribs recipe to try ! Nice one !

BBQ RIBS RECIPE INGREDIENTS

22 1/2 inch Weber grill
Grease pan
10 lb. bag charcoal
8 oz. apple, cherry or hickory chips soaked in water
Rib rack
4 slabs baby back ribs, 1 1/2 lbs., down
16 oz. Sweet Baby Ray's BBQ Sauce
Salt
Fresh ground pepper
Onion salt
Basting brush

BBQ RIBS RECIPE INSTRUCTIONS
Cooking time: 2 - 2 1/2 hours.
Put 52 coals in center of grill and burn for 30 minutes. Then put 26 coals on each side and put grease pan in middle of grill basin. Season both sides of skinned ribs generously with salt, pepper and onion salt. Stand ribs on rib rack in center of grill and cook for 30 minutes. After 30 minutes, rotate ribs, inside to outside, and from top to bottom.

Add soaked wood chips and six charcoal briquettes to each side of coals. After 30 minutes, rotate ribs again. Check ribs every 15 minutes and rotate when necessary. Ribs are cooked when you can penetrate them easily with a fork (about 2 hours). When ribs are tender, remove them from rack and place the ribs upside down in center of grill.
Generously brush Sweet Baby Ray's BBQ Sauce on ribs and place ribs side . The BBQ ribs recipe is ready for feasts ! Hmm..great taste of ribs. Enjoy it !

east-carolina-bbq-vinegar-sauce.

How to Barbeque

2011-08-01T08:47:00.000-07:00

How to Barbeque
BBQ Ribs Recipes
This is where we will present various BBQ Ribs tips and techniques. We will show you How to Barbeque and how NOT to barbeque.

Hopefully, you will learn what to do before you start cooking. And you will learn not to do the things that are fatal to your barbeque cookout.

Nothing will be in any particular order. Information will be put here as we get it. But if you will strictly follow the methods, tips, and techniques here, and avoid the past mistakes of others, you will learn how to barbeque ...or at least have a better idea.

Big BBQ RIBS Grilling Dont's

These common mistakes that cause flare-ups are for the charcoal bbqribs grill or pit users. Gas grill users have flare-ups also, but they can control theirs a little easier.

* When filling the barbeque pit or grill with charcoal, do not fill it where the coals are spread across the whole pit. You want to leave yourself a "cool spot" on either end to be able to move the food if it gets too hot or the flames start getting a little wild.

* Do not fill up the entire grate with food. You need to have an empty spot to be able to move food that gets to too hot and wants to flare up.

* Keep a spray bottle with clean water to knock down flames that start to get out of control.

* Put on the food that cooks the quickest when the fire is the hottest. Put on the food that takes the longest, like the larger cuts of meat, after the fire has cooled down. You don't want the outside of these cuts to char or burn and leave the inside raw.

* Watch food closely that has a tendency to drip fat and flare up the most. You don't want to keep opening the lid, if you stay nearby you can tell when ther's trouble about to occur. Chicken with the skin on, hamburgers, and sausages are good for flar-ups if not paying attention.

* If a flare-up does occur, a good idea is to keep a spray bottle filled with water handy to shoot at the flames before they get out of control.

Follow all these tips and you should have no trouble keeping the flare-ups down.

One of my pet peaves is when I see the barbeque "chef" stabbing the meat with the big long fork from that bbq set while it's cooking. Besides contributing to the flare-up issue, all the juices will leave the meat and go to the bottom of the pit. This guarantees dry, tough meat every time. That is not how to barbeque. Please use tongs and throw the fork from that bbq utensil set into the garbage. Keep just the grill cleaning wire brush, the tongs, and the spatula if that's what came with the set.

Another how to barbeque tip is this dont's.
When your meat hits the grill, do not ever press down with a spatula. This is a pretty common grilling mistake. What it does is squeeze the juices right out of the meat, leaving it dry and tough.

Meat Cooking Times and Temperatures

-This is "how to barbeque" using ideal cooking times(when applicable) for various cuts of barbequed meat:

* Beef Brisket 9-12 lbs. 220 14-18 hrs. N/A
* Pork butt 5-7 lbs. 220 10-12 hrs. N/A
* Pork loin 4-6 lbs. 250 3-5 hrs. 155 deg.
* Turkey, whole 9-12 lbs. 200 10-12 hrs. 165 deg. (thigh temperature)
* Pork spareribs 2 1/2 to 3 1/2 375 2-3 hrs. N/A
* Whole hog 75-90 lbs. 250 18-22 hrs. 165 deg. (ham temperature)
* Pork loin ribs 2-1 1/2 lbs 375 2-2 1/2 hrs. N/A
* Chicken, whole 2 1/2-3 1/2 lbs. 325 3-4 hrs. 165 deg. (thigh temperature)

*A Note About Cooking Times and the Use of Wood:

Long cooking times allow the meat to absorb good smoke flavor and develop a nice smoke ring. The long cooking times on brisket and pork butt allow for natural flavors to develop without wrapping in foil.

By starting a charcoal fire with only a small amount of wood, the meat tenderizes naturally and does not get too much smoke. If you smoke a brisket for 12 to 15 hours with wood only you will ruin it with because you've used too much smoke. A beef brisket especially does not take well to a ton of smoke.

How Much Meat Per Person?

One of the questions often asked is "How many pounds of meat should be served per person?"...Well, a good rule of thumb is 1/2 pound of boneless meat per person is usually plenty. If the meat you are grilling is not boneless you'll have to kind of estimate how much meat it really is and maybe cook a little bit more than that in case you're off some. Also, if there's quite a few kids, go with less. And if there's a large proportion of big eaters, go with a more than 1/2 lb.

There will be a regular stream of tips and suggestions added here on how to barbeque, and of course, how to barbeque the right way. I hope what you have read so far will be helpful in your next cookout. Just stay safe and enjoy your BBQ Ribs. and others.
BBQ Ribs Recipes
bbq-recipe tips.

BBQ RIBS RECIPE TIPS

2011-08-01T08:20:00.000-07:00

BBQ RIBS RECIPES TIPS

BBQ is the world's oldest cooking method and people have been gnawing on ribs since the beginning of time. Whether you prefer pork baby back ribs or spare ribs or St. Louis cut, whether you prefer sticky Kansas City style red sauces, savory South Carolina mustard sauces, pungent Lexington vinegar sauces, or just plain Memphis style dry rub, whether you spell it BBQ, barbecue, barbeque, or Bar-B-Que, or even if you like your ribs Chinese style, this site has all you need to know.

Don't boil ribs!

A lot of folks like to boil ribs. Don't do it! When you boil meat and bones, you make soup. That's because water is a solvent and it pulls much of the flavor out of the meat and bones. You wouldn't boil a steak would you?

BBQ Ribs are best when roasted slow at low temps in the presence of smoke and humidity. If you are in a hurry, you are better off steaming or microwaving ribs and then finishing them on the grill or under the broiler. Just don't boil 'em!

Avocado Layered Party Dip

2011-04-22T18:30:00.000-07:00

Avocado Layered Party Dip

An excellent BBQ ribs recipe side dish..try this one !

BBQ Ribs Recipe INGREDIENTS:

1 14 oz. can refried beans
1 4 oz. can chopped green chiles, drained
1 envelope taco seasoning mix
2 avocados, seeded and peeled
1 tablespoon fresh lemon juice
taco sauce
1 cup sour cream
shredded lettuce
1 tomato, chopped
ripe olives, sliced
shredded Monterrey Jack cheese
tortilla chips for dipping

BBQ Ribs Recipe INSTRUCTIONS:
In a small bowl, mix together refried beans, chiles and taco seasoning mix; spread over serving platter. Coarsley mash together avocados, lemon juice, and taco sauce; spread over bean mixture.

Top with sour cream and sprinkle lettuce, tomato, olives and cheese over all.

Serve with tortilla chips...enjoy it !
bbq-kabob-ribs.

Spicy BBQ Ribs Beans

2010-01-22T18:29:00.000-08:00

Spicy BBQ RIBS Beans

A great BBQ ribs recipe side dish to try !

BBQ Ribs Recipe INGREDIENTS:

2 large cans your favorite baked beans
6 slices ribs
3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 finely chopped jalapeno, seeds and membrane removed
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and fresh ground black pepper

BBQ Ribs Recipe Instructions :

Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done.Remove ribs with a slotted spoon and set aside.

Pour some of the ribs grease out of the pot, leaving about 2 tablespoons.

Add chopped onion, bell pepper and garlic.

Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes.

Add the ribs and remaining ingredients and bring to a slow simmer. BBQ until ribs are dark...enjoy it !

Spicy BBQ Ribs Beans

Barbecue Beans Recipe

2010-01-22T18:28:00.000-08:00

Barbecue Beans Recipe

A nice BBQ ribs recipes side dish !

BBQ Ribs Recipe INGREDIENTS:

2 large cans of pork and beans
2 medium onions, chopped
1 large bell pepper, chopped
1 cup brown sugar
1 pound of bacon, cooked, drained and chopped
1 bottle of your favorite barbeque sauce

BBQ Ribs Recipe Instructions :

Add all ingredients to a large pot or crockpot and cook on low for 3-5 hours.
BBQ Ribs Recipe Side dish -basic-easy-cole-slaw

North Carolina Slaw

2010-01-22T18:27:00.000-08:00

North Carolina Slaw

A great BBQ ribs recipe side dish !

BBQ Ribs Recipe INGREDIENTS:

* 1 pound finely shredded cabbage

* 1 medium diced onion

* 1 medium diced green bell pepper

* 1/2 cup vinegar

* 1/2 cup sugar

* 1/2 cup salad oil

* salt

* pepper

* celery seed

BBQ Ribs Recipe INSTRUCTIONS

Put cabbage, onion, and green pepper in a large bowl. In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling.

Immediately pour over vegetables in the bowl to get desired wilting. Add salt and pepper and a generous sprinkling of celery seed to taste. Toss to coat vegetables. Refrigerate coleslaw for several hours or overnight for best flavor. The BBQ ribs recipe side dish is ready..enjoy the bbq ribs !
Best-bbq-grilled-ribs

Basic & Easy Cole Slaw

2010-01-22T18:26:00.000-08:00

Basic & Easy Cole Slaw

A great BBQ ribs recipe side dish !

INGREDIENTS:

* 1/2 head cabbage

* 1 large carrot

* 1 medium onion

* 1 1/2 cup mayonnaise

* 3 tablespoons sugar

* 3 tablespoons vinegar

* 1/2 teaspoon salt

INSTRUCTIONS:

Finely shred the cabbage, carrot and onion. combine well. Mix together the mayonnaise, sugar, vinegar, and salt. Add to shredded cabbage mixture and chill. The BBQ ribs recipe side dish is ready to serve..enjoy the BBQ !
bbq-ribs-in-crock-pot

Texas Mustard Potato Salad

2010-01-22T18:22:00.000-08:00

Texas Mustard Potato Salad

A great BBQ Ribs recipes side dish !

BBQ Ribs REcipe INGREDIENTS :

6 large potatoes - peeled
3 eggs
1 onion, finely chopped
2 stalks celery, diced
3 teaspoons sweet or dill pickle relish(whichever you like)
1/4 cup chopped red bell pepper
2 tablespoons prepared mustard
3 tablespoons creamy salad dressing or mayo
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

BBQ Ribs Recipe INSTRUCTIONS:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled. The BBQ Ribs recipes side dish is ready...enjoy the BBQ ribs !
BBQ basic-easy-cole-slaw

BBQ KABOB RIBS

2008-12-12T21:15:00.000-08:00

BBQ KABOB RIBS ..a great bbq ribs recipe to try ! Amazing !

INGREDIENTS

6 lb. spare ribs, split lengthwise
1 c. catsup
1/2 c. soy sauce
2 sm. cloves garlic, minced
1/2 c. vinegar
1/2 c. water (for sauce)
1/2 c. honey
1/2 tsp. season salt

INSTRUCTIONS
Place ribs in kettle, vinegar and enough water to cover, simmer covered 1 hour or until tender, drain.While ribs cook, blend remaining ingredients in saucepan, simmer 1 hour until thick.
Thread cooked ribs on long skewers, paint with sauce or pour sauce over ribs and heat in oven. The BBQ ribs recipe is ready...enjoy with friends ! Great taste !

alabama-bbq-ribs.

RIBS WITH BLENDER BBQ SAUCE

2008-12-12T21:14:00.000-08:00

RIBS WITH BLENDER BBQ SAUCE ...try this delicious BBQ Ribs recipe ! Nice !

INGREDIENTS

5 lbs. country-style ribs or loin spare ribs
1 (16 oz.) can apricots, drained
1/4 c. firmly packed brown sugar
1 tsp. chili powder
1/2 c. catsup
1/2 c. white vinegar
2 tsp. Worcestershire sauce

INSTRUCTIONS
Place ribs in large Dutch oven; cover with water. Bring water to boil, cover, reduce heat and simmer 30 minutes. Drain ribs, arrange in a large shallow dish.Combine apricots and remaining ingredients in container of an electric blender, blend until smooth. Pour sauce over ribs, turning
to coat; cover and marinate in refrigerator 8 hours, turning occasionally.
Remove ribs from marinade and place on a lightly greased rack in broiler pan, reserving marinade for basting. Bake at 425 degrees for 40 minutes, basting twice. The BBQ Ribs recipe is ready to serve 6 persons. Delicious ! Enjoy it !

how-to-barbeque.

CAJUN STYLE BBQ RIBS

2008-12-12T21:13:00.000-08:00

CAJUN STYLE BBQ RIBS .....a great bbq ribs recipe .....try this one !

INGREDIENTS

3 lb. pork spare ribs or country backs
1 c. hickory smoked BBQ sauce
1/2 tsp. hot pepper sauce
1/2 tsp. red pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. celery seed
1/2 tsp. dried thyme leaves, crushed

INSTRUCTIONS
Combine all ingredients except ribs in saucepan. Mix well. Bring to boil; reduce heat. Simmer 10 minutes stirring occasionally. Place ribs on the grill. When ribs are done, apply the sauce. The BBQ ribs recipe cajun style is ready to serve....enjoy the meal ! Amazing !

alabama-bbq-ribs.

BBQ RIBS IN CROCK POT

2008-12-12T21:11:00.000-08:00

BBQ RIBS IN CROCK POT ...another great BBQ ribs recipe to try...a nice and unique one !

INGREDIENTS

3 to 4 lbs. boneless spare ribs
1 each onion, sliced
1 (16 oz.) Blt smoke BBQ sauce

INSTRUCTIONS
Sprinkle ribs with salt and pepper. Place ribs under broiler pan for 30 minutes to brown and remove excess fat. Put sliced onion in crock pot. Slice ribs into serving pieces and put in crock pot. Pour in BBQ sauce. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. The BBQ ribs recipe is ready for a great feast ! Enjoy !
cajun-style-bbq-ribs.recipe

BBQ COUNTRY STYLE RIBS

2008-12-12T21:09:00.000-08:00

BBQ COUNTRY STYLE RIBS ..an amazing bbq ribs recipe...try this great recipe...nice !

INGREDIENTS

5 tsp. chili powder
2 1/2 tsp. liquid smoke
5 tsp. vinegar
2 1/2 tsp. garlic salt
2 1/2 c. water
3 lbs. beef country style ribs
1 c. BBQ sauce

INSTRUCTIONS
Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2-2 hours (or 350 degrees on electric skillet). Remove and drain liquid. Pour BBQ sauce over ribs and place in oven (skillet) 1/2 hour to 1 hour - remove and enjoy. Can use a crockpot. The BBQ ribs recipe is ready to serve,...great !
bbq-ribs-in-crock-pot.

PIONEER SHORT RIBS AND PIONEER BBQ SAUCE

2008-12-12T21:07:00.000-08:00

PIONEER SHORT RIBS AND PIONEER BBQ SAUCE ...a great BBQ ribs recipe to try !

INGREDIENTS

4 to 5 lbs. beef short ribs
Salt and pepper to taste

Season short ribs with salt and pepper and bake at 350 degrees until nicely browned, about 30 minutes. Pour off any accumulated fat in pan. Cool ribs. Set aside.

BARBECUE SAUCE:

1/2 c. tomato puree
1/2 c. cider vinegar
1/4 c. dry sherry wine
1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. BBQ spice
1 clove garlic, finely chopped
1 c. catsup
1 tbsp. soy sauce
1/4 c. salad oil
1 tsp. liquid smoke
1 tsp. salt
1/2 tsp. white pepper
1/4 c. sugar
1 1/2 tsp. cornstarch
3 tbsp. water

INSTRUCTIONS
Combine all ingredients except cornstarch and water in a saucepan and bring to a boil. Dissolve cornstarch in water and stir into sauce. Cook and stir until mixture boils and is thickened. Cook 2 minutes. Makes about 3 cups. Dip cooled ribs into BBQ sauce and place in a baking dish. Bake at 325 degrees for 1 hour or until ribs are tender. The BBQ ribs recipe is ready to serve...enjoy the party !
bbq-country-style-ribs.

BBQ BELLY PORK RIBS IN ITS OWN MARINADE SAUCE

2008-12-12T21:04:00.000-08:00

BBQ BELLY PORK RIBS IN ITS OWN MARINADE SAUCE ...an amazing BBQ Ribs recipe to try ! Great !

INGREDIENTS

4 lbs. of thick and meaty pork belly ribs
bbq sauce (smoked variety)
red wine
ketchup
Worcestershire sauce
honey
rosemary fresh leaves
oregano flakes
salt & pepper to taste
corn starch or flour

INSTRUCTIONS
Start by marinating the ribs, putting them fairly packed into a plastic bag or non-metal container. Sprinkle them with a lot of fresh Rosemary leaves (dried rosemary leaves may be used but the flavor will be not the same), oregano flakes and pepper (no salt at this time), then liberally coat them with the honey, BBQ sauce, ketchup and Worcestershire sauce.
Turn the ribs and repeat the same operation, then add the red wine, being very careful not to wash out the coating of the ribs (you should pour the wine into the corners of the container).
The wine should cover most of the ribs. Allow to marinate overnight in the refrigerator, carefully turning several times.
Prepare the charcoal. You will need plenty of it because pork takes more time than beef, and the ribs should be cooked in the upper rack of the grill if possible. After the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process when the opposite side is also sealed.
You will need to turn them quite a few times in order to cook the ribs without burning.
Some 5 minutes before the ribs are done, pour more honey over them, allowing it to melt.

SAUCE:
In the meanwhile, put all the marinade juice into a skillet (it can be sieved if you like) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce.Bring it to boil, then simmer for a few minutes. Check the thickness of this sauce and add the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water, wine or etc) to avoid the forming of any lumps.
Note: To avoid an uncooked cornstarch taste, add cornstarch at least 10 minutes before cooking is finished.The BBQ Ribs recipe is ready to serve with the sauce in a separate bowl.Bon Appetit!!
pioneer-short-ribs-and-pioneer-bbq.

MOTHERS' DAY BBQ RIBS

2008-11-15T20:09:00.000-08:00

MOTHERS' DAY BBQ RIBS ...another great bbq ribs recipe to try ! Hmmm...nice !

INGREDIENTS

2 slabs baby back ribs
1 tsp. salt
3/4 c. BBQ Sauce
3/4 c. light brown sugar

INSTRUCTIONS
Cut ribs into manageable pieces - 3 or 4 ribs per piece. Boil in large kettle in salted water for 1 to 1 1/2 hours until very tender. Arrange ribs bottom side up in shallow foil-lined baking pans. Add salt and pepper.Bake at 350 degrees for 20 minutes. Remove from oven and turn over. Bake another 20 to 30 minutes or until ribs begin to brown. Spoon sauce over ribs and return to oven for 5 or 10 minutes. DO NOT BURN! Serve the ribs with sauerkraut and mashed potatoes and fried apples or applesauce. Great combinations. The BBQ ribs recipe is ready to serve. Enjoy the feasts. Nice one!

texas-bbq-mop-sauce.

BEST BBQ GRILLED RIBS

2008-11-15T20:07:00.000-08:00

BEST BBQ GRILLED RIBS (SIMPLE) ...a great BBQ ribs recipe to try ! Nice taste !

INGREDIENTS

2 racks of ribs
salt and freshly ground pepper, to taste
1 bottle honey bbq sauce
water
1/8 cup olive oil
aluminum foil
grill

INSTRUCTIONS
Start off by placing ribs in a glass casserole dish, rub with oil and then with salt and pepper. Now flatten ribs as much as possible and add water just to barely cover them. Ribs racks may be cut in half if needed).
Simmer in oven for 1 to 1 1/2 hours or just until tender; (don'’t try to cook them too fast or they will become tough).When ribs are finished in the oven, drain them, start grill on medium and allow to heat.

Cover with foil and brush (or pour) on just a small amount of oil to keep ribs from sticking/burning. Brush on first layer of bbq sauce after draining.

Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on bbq sauce. Grill another 5-10 minutes, keep adding bbq sauce until there is a thick layer of bbq sauce.

If ribs become somewhat dark, that's ok; the bbq sauce tastes better cooked than raw. When bbq sauce is all gone, the ribs are almost done.Grill 5 more minutes to finish cooking bbq sauce, then serve. The BBQ ribs recipe is ready to serve. Great and delicious taste ! Enjoy !

south-carolina-bbq-sauce.

BBQ SPARE RIBS

2008-11-15T20:06:00.000-08:00

BBQ SPARE RIBS ..a great BBQ ribs recipe to try ! Nice !

INGREDIENTS

4 lbs. pork spare ribs
Cumin powder
Cumin seed
Mustard seed
Chili powder
Celery salt
Garlic salt
Brown sugar
Liquid smoke

SAUCE:

2 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. vinegar
1 c. catsup
1 tbsp. Worcestershire sauce
1/2 tsp. chili powder

INSTRUCTIONS
Place ribs in shallow baking pan. Brush ribs with liquid smoke. Sprinkle lightly with each of the seeds and seasonings. Cover with foil and bake at 325 degrees until almost done. Uncover and pour some of the sauce over the ribs. Bake until done. Serve remaining sauce with ribs at the table. Hmm...what a nice taste of BBQ ribs...enjoy it !
bbq-ribs.recipe

BBQ SHORT RIBS RECIPE

2008-11-15T20:05:00.000-08:00

BBQ SHORT RIBS RECIPE

INGREDIENTS
Beef short ribs (1 lb per person)
Rub:

3 tablespoons kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin

INSTRUCTIONS
Combine seasoning ingredients for rub in a Ziploc bag, mixing well. Remove what you need and store the remainder.

Wash ribs and pat dry. Rub with seasoning mixture. Place a disposable drip pan under the grates of the barbecue and heat to high. Wipe grates with oil to prevent sticking.

When grates are hot, place ribs over drip pan, cover and reduce heat to low.

Baste ribs while cooking with Honey Smoke Barbecue Sauce (or sauce of your choice). Baste once 20 minutes before ribs are done, and a second time 10 minutes later.

Average sized ribs are cooked rare in 25-30 minutes, medium rare in 35-40 minutes, and well done in 45-50 minutes. These times will vary according to the grill used and the size of the ribs. Small ribs may require less cooking time, while large ribs may need a little more time on the grill. Adjust accordingly. This great BBQ ribs recipe is ready. Enjoy the feasts ! Nice taste !

BBQ RIBS

2008-11-15T20:04:00.000-08:00

BBQ RIBS RECIPE

A great BBQ ribs recipe to try ! Nice one !
INGREDIENTS

2 racks raw ribs
1 cup ketchup
1 cup bbq sauce
1 cup honey
1 tablespoon garlic butter

INSTRUCTIONS
Boil ribs on stove for 3-4 hrs on medium boil.
Preheat oven to 350°F.

After ribs have boiled, mix ketchup, BBQ sauce, honey, and garlic butter together. Once ribs are boiled to the point where the meat is falling off the bone, marinate them in sauce for 10 minutes.

Once ribs are fully covered in sauce, place in a wide pan and place in the oven for 1 hour.You'll want lots of napkins and extra sauce which can be used to pour over rice. Hmm..great taste of BBQ. The BBQ ribs recipe is ready to serve....enjoy the feasts !

BBQ BELLY PORK RIBS

2008-11-15T20:02:00.000-08:00

BBQ BELLY PORK RIBS IN ITS OWN
MARINADE SAUCE ...another great BBQ Ribs recipes to try !

INGREDIENTS

4 lbs. of thick and meaty pork belly ribs
bbq sauce (smoked variety)
red wine
ketchup
Worcestershire sauce
honey
rosemary fresh leaves
oregano flakes
salt & pepper to taste
corn starch or flour

INSTRUCTIONS

Start by marinating the ribs, putting them fairly packed into a plastic bag or non-metal container. Sprinkle them with a lot of fresh Rosemary leaves (dried rosemary leaves may be used but the flavor will be not the same), oregano flakes and pepper (no salt at this time), then liberally coat them with the honey, BBQ sauce, ketchup and Worcestershire sauce.

Turn the ribs and repeat the same operation, then add the red wine, being very careful not to wash out the coating of the ribs (you should pour the wine into the corners of the container).

The wine should cover most of the ribs. Allow to marinate overnight in the refrigerator, carefully turning several times.

Prepare the charcoal. You will need plenty of it because pork takes more time than beef, and the ribs should be cooked in the upper rack of the grill if possible. After the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process when the opposite side is also sealed.

You will need to turn them quite a few times in order to cook the ribs without burning. I check the doneness of the ribs by cutting a piece in the thickest part of one rib and checking the color. I prefer them cooked when the internal flesh has a very light pink color without blood at all, but this is up to you.

Some 5 minutes before the ribs are done, pour more honey over them, allowing it to melt.

SAUCE:

In the meanwhile, put all the marinade juice into a skillet (it can be sieved if you like) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce.

Bring it to boil, then simmer for a few minutes. Check the thickness of this sauce and add the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water, wine or etc) to avoid the forming of any lumps.

Note: To avoid an uncooked cornstarch taste, add cornstarch at least 10 minutes before cooking is finished. Serve the ribs with the sauce in a separate bowl. This great BBQ ribs recipe is ready for feasts. Enjoy it ! Bon Appetit!!

best-bbq-grilled-ribs.

ALABAMA BBQ RIBS

2008-11-15T20:00:00.000-08:00

ALABAMA BBQ RIBS another great BBQ ribs recipe to try ! Amazing !

INGREDIENTS

3 lbs. country style boneless pork ribs
1/2 bottle bbq sauce
Worcestershire sauce to taste (approx 3 tbsp)
1 can cola

INSTRUCTIONS
Place ribs in a shallow pan. Mix BBQ sauce and Worcestershire sauce in a bowl, set aside. Pour cola over ribs. Pour BBQ and Worcestershire sauce mix over ribs.

Roll ribs around in sauce until ribs are covered and cola is mixed with sauce. Sprinkle garlic powder over ribs.Marinate for at least 2 hours. Bake 1 hour at 350°F.Can also be cooked on the grill. The BBQ ribs recipe is ready to serve. Delicious ! Enjoy it !

Rib tips

2008-08-31T13:42:00.000-07:00

Rib tips (a.k.a. brisket, a.k.a. coastal cartilages, a.k.a. breaks). Many people think rib tips and riblets are the same thing. In fact, many websites will tell you they are. They are not. Rib tips are small, meaty pieces that have been cut from the lower ends of the spare ribs when making St. Louis cut ribs. Tips come from near the sternum, breast, and belly. Eating rib tips takes a bit more work than other cuts because the small bone-like cartiladge goes every which way, so there's some gnawing to be done. In addition, tips can be chewy, so many butchers will remove them and chop them for stir-fry or grind them for sausage. In some regions, tips are actually preferred to other cuts, and in other places nobody want them. Go figure. A dozen tips, or one section trimmed from a slab of spares, will fill a normal person. The picture here shows a spare rib and the cartilage from th tips attached. When butchered, the tips are cut at this junction.

Membrane of Ribs

2008-08-31T13:40:00.000-07:00

Membrane. Each slab has a meat side and a bone side. The meat side is convex (curving towards you), and the bone side is concave (curving away from you). The bone side has a membrane called the pleura covering it. It can be leathery and almost unchewable when cooked, and it can prevent flavorings and smoke from penetrating. Many butchers remove the skin. If the membrane has not been removed when you bring home a slab, you should remove it yourself.

Spare ribs cut

2008-08-31T13:35:00.000-07:00

Spare ribs (a.k.a. spares, a.k.a. side ribs). Spare ribs are not like spare tires. They are not extras, leftovers, or an inferior cut. Nor are they so named because the meat is scanty. They contain excellent meat. Many chefs prefer spares to baby back ribs.

Spares come from further down the side than baby back ribs and there is more bone than meat in a slab of them. USDA says a slab must have at least 11 bones. They are also straighter and flatter than baby backs. The bones, connective tissue, and the fat make them very flavorful.

Look at a slab of spare ribs and you will notice that along one edge the ends of bones are showing and you can see marrow (the left side in the photo at right). This is where they were cut from the baby backs. The other end, with no bones sticking out, is a gristly flap from the sternum to the belly side, called rib tips. In the photo you can see the place where the tips join the ribs on the underside of a slab of spares. The bone side of spare ribs usually has a meaty flap that is part of the diaphragm called the flap meat. It has been removed in the photo.

So how did spareribs get their name? According to Charles Perry of the Los Angeles Times, "In 17th century England, spareribs were also called spear-ribs or even ribspare, a clear tipoff that this wasn't a native English word. It was borrowed from the German rippespeer, which is smoked pork loin."

Spares are a little less expensive than baby back ribs because they have more bone. The price difference is also because demand for baby backs has grown significantly since a chain restaurant began promoting them (sing along with me now "I want my baby back baby back baby back ribs"). Spareribs are typically $2-6 per pound, they generally run 4-5 pounds and can usually feed two people. Top chefs prefer spares from smaller, younger hogs, 3 1/2 & down, or less than 3 1/2 pounds.

Baby Back BBQ Ribs

2008-08-31T13:31:00.000-07:00

Baby back ribs (a.k.a. back ribs, a.k.a. baby backs, a.k.a. loin back ribs, a.k.a. loin ribs, a.k.a. Canadian back ribs). Baby backs do not come from baby pigs! They are called "babies" because they are shorter than spare ribs. Back ribs are attached to the spine on one end and to the spare ribs on the other. They contain 8-14 bones per slab, and are less fatty than spares. A typical full slab has 11-13 bones. The slab is tapered at one end, with the shortest bones only about 3" and the longest about 6". Because they weigh less than spare ribs, they cook faster. They are usually curved like a hockey stick at the end where they meet the spine, (called the chine side). Depending on how the butcher removes the loin meat that is on the convex side of the baby backs, some can have up to 1/2" of delicate, lean loin meat on the top. Most hungry adults can eat a whole slab of baby backs. Typically $4-8 per pound, and usually about 1.5 to 2 pounds per slab. A single serving is usually half a slab for a lightweight, and a full slab for a hungry person.

Nutrition information

2008-08-31T13:30:00.001-07:00

Nutrition information

Here is the nutritional breakdown of ribs, per ounce, according to the North American Meat Processors Association (NAMP) in their superb book "The Meat Buyers Guide: Meat, Lamb, Veal, Pork and Poultry".

Total calories: 108
Calories from total fat: 76
Total fat: 8.5 grams
Saturated fatty acids: 3.1 grams
Monounsaturated fatty acids: 3.8 grams
Polyunsaturated fatty acids: 0.7 grams
Cholesterol: 33 milligrams
Protein: 7.5 grams
Calcium: 13 milligrams
Iron: 0.46 milligrams
Sodium: 27 milligrams
Zinc: 1.2 milligrams
Riboflavin: 0.8 milligrams
Thiamin: 0.12 milligrams

Let's face it. This is not health food. But ribs tastes soooooo good. The best advice: Eat ribs in moderation. Don't eat ribs every day. Just every other day (grin). And just a half slab. Treat ribs like a treat. Like dessert.

SD Texas Mustard Potato Salad

2008-08-31T08:59:00.001-07:00

Texas Mustard Potato Salad

INGREDIENTS:

6 large potatoes - peeled
3 eggs
1 onion, finely chopped
2 stalks celery, diced
3 teaspoons sweet or dill pickle relish(whichever you like)
1/4 cup chopped red bell pepper
2 tablespoons prepared mustard
3 tablespoons creamy salad dressing or mayo
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

This is a classic good potato salad recipe.

SD Texas Grilled Garlic Toast

2008-08-31T08:58:00.002-07:00

Texas Grilled Garlic Toast

INGREDIENTS:

1 stick soft butter
4 cloves crushed garlic
Salt
Freshly ground pepper
1 loaf white bread, sliced 1" thick

DIRECTIONS:
Mix together the butter and garlic in a bowl and sprinkle with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown but not burned. Serve on the side of your barbeque plate.

SD Smokey-Hot Texas Pinto Beans

2008-08-31T08:58:00.001-07:00

Smokey-Hot Texas Pinto Beans

INGREDIENTS:

1 pounds dried pinto beans, rinsed and soaked overnight
6 cups cold water
1 bay leaf
1 teaspoon sage
1 medium onion, chopped
1 medium green bell pepper, chopped
1 teaspoon black pepper
1 teaspoon salt
1/3 cup vegetable oil
1/2 teaspoon salt
2 teaspoons cumin
3 cloves finely chopped garlic
1 chipotle, chopped, from a small can
1 tablespoon chipotle sauce from same can

DIRECTIONS:
Place beans in large saucepan with cold water, bay leaf, and sage.

Heat oil in large skillet; add onion, salt, bell pepper, and cumin. Saute until tender. Add garlic and saute 1-2 minutes more.

Add water, beans, chipotle pepper and chipotle sauce. Simmer slowly for about 4 hours, making sure beans are always covered with water. When beans are soft but not mushy, they're done!

SD Quick Texas Cowboy Pinto Beans

2008-08-31T08:57:00.000-07:00

Quick Texas Cowboy Pinto Beans

INGREDIENTS:

4 slices bacon
1 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped 1 clove garlic, crushed
2 cans (15 to 16 oz. each) pinto beans, rinsed, drained
3/4 cup barbecue sauce
1 Tbsp. packed brown sugar

DIRECTIONS:
In large skillet, cook bacon over low heat until crisp, turning occasionally. Remove from skillet; drain on paper towels.

Remove all except 2 tablespoons of drippings from skillet. Add onion, bell pepper and garlic.

Cook and stir over medium heat 3-5 minutes or until tender. Stir in remaining ingredients.

Crumble bacon. Return to skillet. Cover, cooking 5 minutes or until heated through, and stirring often.

SD Grilled Vegetable Mixture

2008-08-31T08:56:00.002-07:00

Grilled Vegetable Mixture

INGREDIENTS
*1 medium-yellow Squash sliced into thick (3/4 in.)
*1 medium-zucchini squash sliced 3/4" thick and cubed
*8 ounces medium
*Fresh Mushrooms
*1 large-Sweet Onion cut into quarters
*1/2 lb-peeled baby carrots, cut in halves*1 medium-green bell pepper cut into large (1 in.) chunks
*1 medium-red bell pepper cut into large (1 in.) square chunks

In a small bowl mix together:

*2 tablespoons-olive Oil
*1/2 teaspoon-salt
*1/2 teaspoon-ground black pepper
*2 cloves-fresh crushed garlic
*2 tablespoons-fresh and finely chopped oregano and/or basil

INSTRUCTIONS
Place vegetables in a grill basket and sprinkle with the vegetable oil mixture

Grill with the lid closed over medium flames, stirring occasionally until vegetables are tender (approx. 15 minutes)

Enough for 4-6 servings (double or triple everything if you have more people to feed)

Fresh Grilled Asparagus Spears

One of the quickest and simplest grilled vegetable recipes is to take a lb. of fresh asparagus(medium-sized) and snap off the tough trunks(the thick end) and discard. Sprinkle some olive oil and same salt onto the asparagus and wrap it in aluminum foil.

Place on the hot grill and cook for 10-15 minutes. Serves 4 happy eaters.

SD Basic & Easy Cole Slaw

2008-08-31T08:56:00.001-07:00

Basic & Easy Cole Slaw

INGREDIENTS:
* 1/2 head cabbage
* 1 large carrot
* 1 medium onion
* 1 1/2 cup mayonnaise
* 3 tablespoons sugar
* 3 tablespoons vinegar
* 1/2 teaspoon salt

DIRECTIONS:
Finely shred the cabbage, carrot and onion. combine well. Mix together the mayonnaise, sugar, vinegar, and salt. Add to shredded cabbage mixture and chill.

SD Barbecue Beans Recipe

2008-08-31T08:55:00.002-07:00

Barbecue Beans Recipe
INGREDIENTS:

2 large cans of pork and beans
2 medium onions, chopped
1 large bell pepper, chopped
1 cup brown sugar
1 pound of bacon, cooked, drained and chopped
1 bottle of your favorite barbeque sauce

DIRECTIONS:
Add all ingredients to a large pot or crockpot and cook on low for 3-5 hours.

Texas BBQ Mop Sauce

2008-08-31T08:55:00.001-07:00

Ingredients

1 tablespoon paprika
2 teaspoons black pepper
2 teaspoons chili powder
1 teaspoon cumin powder
1 tablespoon of butter *
1 medium onion, finely chopped
4 cloves garlic, minced or pressed
1 green bell pepper, chopped
1 cup Lone Star beer (or any other lager). Drink any that is left over.
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons steak sauce
2 tablespoons brown sugar
Hot sauce to taste (start with 2 teaspoons of Tabasco sauce for mild heat)
2 cups beef, veal, or chicken stock

Note about the oil. Butter or margarine work fine, but to make it authentic, use rendered beef fat from the fatback of a brisket or use bacon fat.

INSTRUCTIONS :
1) Mix the paprika, black pepper, chili powder, and cumin in a small bowl.

2) In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent.

3) Add the garlic, bell pepper, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors.

4) Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes.

This page revised 5/18/2008

South Carolina BBQ Sauce

2008-08-31T08:54:00.001-07:00

Ingredients

1 teaspoon chicken bouillon granules or 1 cube crushed with a mortar and pestle
1 teaspoon dried rosemary leaves, crushed with a mortar and pestle
2 teaspoons powdered mustard
1 teaspoon powdered onion
1 teaspoon powdered garlic
1 teaspoon celery salt
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chipotle pepper flakes for mild sauce, 1/2 teaspoon for medium, 1 teaspoon for hot
3 tablespoons tomato paste
2 cups prepared yellow mustard
2/3 cup cider vinegar
3/4 cup sugar

INSTRUCTIONS :
1) Dissolve the bouillon in an ounce of water. Set aside.

2) Crush the rosemary leaves in a mortar and pestle and add to a nonreactive one quart bowl. Add the rest of the dry ingredients and mix.

3) Add the bouillon and the rest of the ingredients and whisk until they are mixed together thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary.

4) Do not use a rub. Mop with Carolina Mop-sauce if you wish. Cook them until ready. Add sauce. Serve extra sauce on the side.

Memphis BBQ Magic Dust

2008-08-31T08:53:00.000-07:00

Ingredients

3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt *
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 tablespoons ground rosemary

Optional. Add up to 2 tablespoons crushed dried chipotle, cayenne, chili powder, or other hot pepper. Be careful with this ingredient. Not everybody likes it as hot as you do! You can leave it out if you are serving to a large crowd that is bound to contain a few wimps, and serve pepper flakes on the side.

Substitution. Try substituting some smoked paprika for regular paprika. Beware, it is usually a bit hot.

Lexington BBQ Dip Sauce

2008-08-31T08:52:00.000-07:00

Ingredients

1 cup distilled vinegar (do not use cider vinegar)
1/4 cup ketchup
1/4 cup apple juice
1 teaspoon hot sauce
3 tablespoons light brown sugar
1/2 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon finely ground black pepper

INSTRUCTIONS :
1) Whisk together all the ingredients and let them sit for at least three hours to allow the flavors to meld. Overnight is better. A week is best. Mop it on the meat with a basting brush once every hour while cooking. A good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still use mini string mops, but I think these are to hard to clean and potential cources of food poisoning.

2) Before serving, take the remaining mop and boil it to sterilize it. With a clean brush, to prevent contamination by a brush used on uncooked meat, mop the meat one last time. Serve the sauce in a cruet on the side so your guests can drizzle on more if they wish.

KANSAS BBQ SAUCE

2008-08-31T08:51:00.000-07:00

KANSAS BBQ SAUCE

Ingredients

2 tablespoons chili powder*
1 teaspoon ground black pepper
1 teaspoon table salt
2 cups ketchup
1/2 cup yellow ballpark-style mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 cup honey
1 teaspoon hot sauce such as Tabasco
3 tablespoons cooking oil or butter
1 medium onion, finely chopped
4 cloves of garlic, crushed or minced
1 cup dark brown sugar (you can use light brown sugar if that's all you have)

INSTRUCTIONS :
1) In a small bowl, mix the chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, and hot sauce.

2) Over a medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir and cook for about 2 minutes to extract their oil-soluble flavors. Add the remaining wet ingredients and then the brown sugar. Simmer over a medium heat for 15 minutes with the lid on.

2) Taste and adjust. Add more of anything that you wish a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Strain it if you don't want the chunks of onion and garlic. I like them in. Gives the sauce a home-made feel. You can use it immediately, but I think it's better if aged overnight. You can pour it into clean bottles and refrigerate for a month.

East Carolina BBQ Vinegar Sauce

2008-08-31T08:50:00.000-07:00

East Carolina BBQ Vinegar Sauce
Ingredients

1 1/2 cups of distilled vinegar (do not use cider vinegar)
1 teaspoon hot sauce
2 tablespoons sugar (white, light brown, or dark brown)
1 tablespoon salt
2 teaspoons crushed red pepper
2 teaspoons finely ground black pepper

INSTRUCTIONS
1) Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better. Mop it on the meat with this sauce with basting brush once every hour while cooking.

2) Take the remaining mop and boil it to sterilize it and give the meat one last splash before serving. To prevent contamination by uncooked meat, make sure to use a clean brush. Serve the sauce in a cruet on the side so your guests can drizzle more on if they wish.