Recipe Talk

BBQ sauce made with Brown sugar, worcshire sauce. chili power ? catshup No mustard. It was in womans world magazine by one of the readers. I think it was the beginning of may or maybe april..

Homemade BBQ Sauce
Total Time:35 min
Prep:10 min
Cook:25 min

Yield:2 cups

Level: Easy

Ingredients

1 tablespoon canola oil

2 cloves garlic, minced

1/2 onion, diced

1 cup ketchup

1/3 cup molasses

1/3 cup brown sugar

4 tablespoons minced chipotle peppers in adobo sauce

4 tablespoons distilled vinegar

1 tablespoon Worcestershire sauce

Dash salt

Directions
Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

2011 Ree Drummond, All Rights Reserved

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Chuck Wagon BBQ Sauce

Ingredients

1 cup strong black coffee

1 cup Worcestershire sauce

1 cup ketchup

1/2 cup cider vinegar

1/2 cup brown sugar

3 tablespoons chili powder

2 teaspoons salt

2 cups onions, chopped

1/4 cup fresh jalapenos, minced

6 cloves garlic, minced

Cooking Directions

Combine all ingredients in a saucepan and simmer over low heat for 25 minutes. Puree in a blender or food processor.

Recipe from the Texas Beef Council

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BARBECUE CHAMPIONSHIP RIB RECIPE

Makes 4 to 6 servings

2 slabs St. Louis cut pork ribs (about 2 1/2 pounds each)

1 cup packed brown sugar

1/2 cup honey

1/4 cup butter, melted

1/4 cup Tiger Sauce or other pepper sauce that’s not too vinegary

Rich Barbecue Sauce of your choice

Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor.

Peel the membrane off the back of the ribs and trim any excess fat. Season the ribs liberally on both sides with the barbecue rub. Place the ribs in the smoker, meat-side up, and cook for 2 hours. Flip the ribs and cook for 45 minutes.

Lay out two double-thick sheets of heavy-duty aluminum foil. Lay one slab on each piece of foil, meat-side up. Top each slab with half of the brown sugar. Drizzle each slab with half of the honey, butter, and Tiger Sauce. Close up the rib packages, pressing out as much air as possible. Do not seal the packages tightly; they need to breathe a little.

Return to the cooker for 30 minutes. Open the packages and check for doneness by pushing a toothpick into the meat. It should go in and out very easily. If you want the ribs more tender, just wrap them back up and cook a little longer. When they’re as you like them, transfer to a sheet pan. Remove the foil and return the ribs to the cooker meat-side down. Brush the bone side liberally with barbecue sauce and cook for 10 minutes. Flip the ribs and brush the meat side liberally with barbecue sauce. Cook for 20 minutes. Transfer to a cutting board and tent loosely with foil. Let rest for 5 minutes. Slice each rib individually and transfer to a platter to serve.
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Ray’s Supersweet Rib Rub

Makes about 2 cups

This rub is extra-sweet and goes really well with ribs and other cuts of pork. It is a good choice if you like to serve your ribs dry. The sweetness will have the guests thinking you used barbecue sauce. This one isn’t recommended for hot grilling because all that sugar makes it burn pretty easily. I like to mix it in the food processor for a finer grind, but if you like it coarse just mix it in a bowl.

1/2 cup Sugar in the Raw
1/2 cup packed light brown sugar
1/2 cup kosher salt
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried grated orange peel
1/4 teaspoon ground thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground chipotle (or cayenne pepper)

Combine all the ingredients in the bowl of a food processor with a metal blade. Process for 5 seconds, until the lumps are gone. The rub may be stored in an airtight container in a cool place for up to 6 months.

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Ingredients Nutrition

Servings 8 Units US

Tiger Sauce

1?3 cup horseradish

1?3 cup mayonnaise

1 teaspoon lemon juice

1 garlic clove, minced

1 pinch cayenne

salt and pepper, to taste

Beef

2 teaspoons salt

2 teaspoons paprika

1 teaspoon pepper

1?2 teaspoon garlic powder

1?2 teaspoon dried oregano

1?4 teaspoon cayenne

1 -3 lb boneless eye of round roast, trimmed

2 teaspoons vegetable oil

8 kaiser rolls, split and warmed

1 onion, julienned thinly

Directions
Sauce: whisk all ingredients together.
Beef: combine all seasonings. Pat meat dry with paper towels and rub evenly over beef. Cover with saran wrap and let stand at room temp for at least 1 hour or refrigerated for up to 24 hours. (If refrigerated, let stand at room temp 1 hour before grilling). Before cooking, unwrap meat and rub with oil.
Charcoal grill: Open bottom grill vents completely. Light a large chimney started filled with charcoal briquettes (100 briquettes; 6 quarts). When coals are hot, pour in an even layer over 1/2 grill, leaving other 1/2 empty. Set cooking grate in place, cover and heat grill until hot.
Gas grill: turn all burners to high, cover and heat until hot.
Clean and oil cooking grate. Place meat on the hotter part of the grill. Cook, (covered if using gas), turning often, until evenly blackened on all sides and the center of meat is 95-100 degrees (med rare); 30 minutes.
Transfer meat to a cutting board, tent with foil and let rest 30 minutes. Cut roast in 1/2 lengthwise, then slice against the grain as thinly as possible. Divide sliced meat equally among Kaiser rolls, top with onion and Tiger Sauce and serve.

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Kansas City-Style BBQ Sauce

Oh, who doesn't love Kansas City style BBQ sauce? It's one of the most delicious BBQ sauces in the world and truthfully, this #recipe is awesome! It tastes so good, I've made a batch and keep it in my fridge to coat all of my ribs and chicken!

Ingredients:

2 tablespoons neutral-tasting oil, such as grapeseed or vegetable

6 cloves garlic, smashed

2 tablespoons tomato paste

1 slightly heaping tablespoon chili powder

1 tablespoon paprika

1 teaspoon crushed red pepper

1/4 teaspoon ground allspice

Pinch ground cloves

2 cups ketchup

2 cups water

1/2 cup cider vinegar

1/4 cup dark molasses

1/4 cup firmly packed dark brown sugar

1 tablespoon kosher salt

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons English-style dried mustard

1 teaspoon freshly ground black pepper

1 bay leaf

Directions:
Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

Source: foodnetwork.com
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Barbecued London Broil

•2 tablespoons garlic powder

•1/2 cup olive oil

•3 tablespoons Worcestershire sauce

•1/2 cup soy sauce

•1 teaspoon ground cumin

•1 teaspoon salt

•1 1/2 teaspoon black pepper

•lime juice (optional)

•2 pounds London broil

Mix garlic powder, olive oil, Worcestershire sauce, soy sauce, cumin, salt, black pepper, and lime juice (if using) together in large dish. Marinate meat in mixture for at least 2 hours (can sit in fridge for 2 days).
Once meat is marinated, barbecue on low for 10 minutes then flip; barbecue for 10 minutes on the other side then flip again. Barbecue for 10 more and remove from grill. Let meat sit for about 10 minutes, then slice on 45 degree diagonal for tender slices.

Chili Butter

•1 cup butter, softened

•2 teaspoons garlic powder

•2 tablespoons chili powder

•1/2 teaspoon ground cumin

•1/2 teaspoon hot sauce

Mix all ingredients thoroughly. Serve alongside London broil.

LeaAnne Larsen Eugene, Oregon

Simply Wonderful Barbeque Sauce

•1 cup sugar

•1/2 cup ketchup

•1/2 cup soy sauce

•1/2 teaspoon ginger

•1/4 teaspoon garlic powder

Mix all ingredients thoroughly. Recipe can be doubled for future use.
This has been in my family for about 50 years and I use it every time we fire up the BBQ. This can be used on pork, beef, or chicken - you name it.

Shirlee Jacobsen Great Falls, Montana

Mom's Marinade
•1 cup soy sauce
•1 cup vegetable oil
•2 cups lemon-lime soda
•1 tablespoon garlic salt
Pour mixed ingredients over chicken breasts, turning to coat all pieces. Marinate in refrigerator for 6 to 12 hours. Grill on barbeque or broil in oven. May use turkey breasts, also.
Terrie Teare Palouse, Washington
Rian's Sheepherder Beans

•1 1/2 cups dry beans

•2 quarts water

•1 pound ham hock, ham shank, or bacon

•2 big onions, sliced or diced

•2 tablespoons vegetable oil (to keep the beans from foaming
over)

•2 teaspoons salt

•2 (10.75-ounce) cans tomato soup

•Tabasco sauce (as much as you can stand) Combine beans,
water, ham hock (if you use bacon, fry it first), one of the onions,
vegetable oil, and salt in pressure cooker. Cook at pressure of 15 pounds for 30 minutes (start timing when the pressure weight begins to rock).
When pressure has been released, remove pressure cooker lid and add the other onion and more water if needed (do not let it boil dry). Boil until the new onion is soft, but not mushy.
Add tomato soup and Tabasco sauce to taste (about four shakes, unless you like it really hot, then shake all you want). Simmer for about 15 minutes or until thick (pleasing consistency somewhere between pasty and runny). If it is too thick, add a little water. If it is too thin and runny, simmer longer until it has evaporated to the desired consistency.

I have been a sheepherder for 47 years and do most of my cooking on a small wood-burning stove in a sheep camp. When attending family, church, or neighborhood barbecues, I always bring the above recipe, or a variation thereof.

© LDS Living, July/August 2010. Photo by Charles Thompson/sxc.hu.

Cooking, LDS Living Kitchen, Recipes
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Grandma Barb's Ribs and Barbecue Sauce

Sauce:

•1 quart Cattleman's® BBQ Sauce

•1 cup brown sugar

•1/4 teaspoon cayenne pepper

•1 large onion, diced

•1 tablespoon lemon juice

Ribs: •1 slab pork or beef ribs

•favorite rub

Mix all ingredients for sauce. Simmer for 2 hours.

Meanwhile, Rub ribs with your favorite rub. Place in large turkey

cooking bag. Marinate all day or overnight. Bake at 300 degrees

for 3 hours.

Baste with barbeque sauce and grill for short period of time on grill or broil in 500 degree oven.

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Fall Apart Pork Ribs with Chipotle BBQ Sauce (Baked)

Prep time

15 mins

Cook time

2 mins

Total time

17 mins

Pork ribs slow cooked in the oven until tender and falling off the bone, coated with a homemade Barbecue Sauce with a great balance of sweet, tang and heat. A one pan recipe! This is one of those recipes that is very forgiving with both cook time and substituting ingredients.
Recipe type: Slow cooked, Oven

Cuisine: Tex Mex, American

Serves: 10

Ingredients

Rub
1½ tbsp sweet paprika
1 tbsp salt
1½ tbsp garlic powder
½ tbsp black pepper
1 tbsp onion powder
½ tbsp cayenne pepper
½ tbsp dried thyme
½ tbsp dried oregano

Ribs
5 lb / 2.5 kg American style pork ribs, cut into individual ribs (to fit into one baking dish)
1 bottle dark beer (About 12 oz / 375 ml. Stout, porter or a dark ale)

Chipotle BBQ Sauce ("Sauce")
14oz / 400g can crushed tomato
3.5 oz / 100g can Chipotle in Adobo Sauce, chipotle and sauce (1/2 a standard can) (Note 1)
1 large onion (brown, white or yellow), diced
2 garlic cloves, minced
1 tbsp tomato paste
2 tbsp brown sugar
¼ cup white wine vinegar (or 2 tbsp normal white vinegar + 1 tsp sugar)
? cup Worcestershire sauce
2 tbsp Tabasco sauce, or other hot sauce. Adjust to taste.
½ tbsp salt
Black pepper

To Serve
Fresh coriander/cilantro leaves
Lime wedges

Instructions
1.Combine the Rub ingredients in a bowl.
2.Pat the ribs dry, then rub with the Rub. If time permits, refrigerate, covered, for at least 2 hours or overnight.
3.Take ribs out of the fridge, place in a large baking dish in a single layer (squished is ok, they will shrink slightly).
4.Preheat oven to 160C/325F.
5.Pour beer into the baking dish and cover with a lid (use foil if you don't have a lid). Place in the oven and cook for 1 hour.
6.Meanwhile, make the Sauce.
7.Take out of the oven and remove lid. Pour the sauce over the ribs, then return to the oven (uncovered).
8.Bake for 45 minutes to 1 hour 15 minutes, turning once or twice, until the ribs are cooked to your liking. The meat should be very tender and comes off the bone easily, and the sauce should be thick and "jam-like". If the pan starts looking dry, add a splash of water.
9.To finish the ribs off, grill/broil for 5 to 10 minutes to get a nice browned finish on top (this is an optional step).
10.Serve, garnished with fresh coriander/cilantro leaves and wedges of lime.

Sauce
1.Blend or process the canned tomato in a food processor, Chipotle in Adobo Sauce, onion and garlic.
2.Stir through remaining ingredients. Set aside until required.

Notes

1. Chipotle in Adobo sauce is dried chipotles in a spicy, dark red flavoured sauce. It comes in a can and leftovers can be stored in the fridge for around a month (or frozen). It is quite spicy but the slow cooking takes the edge off the heat which is why I like to use ½ a can. You can reduce the amount if you want. In Australia, you can find it at Harris Farms and Thomas Dux (around $3), or order it online from http://www.fireworksfoods.com.au (Mexican online grocery store $2.95 + postage). In the US you can find it in the Mexican aisle of most grocery stores and it costs around $2.

2. Making Ahead: Using this slow roasting method with the Sauce baked with the ribs, I find that the Sauce loses its intensity over time. Even the next day it is slightly milder in flavour and spiciness. My theory is that whatever chemical reaction causes stews and ragus to improve over time, the opposite occurs with things with tang and spice. If you want to retain maximum flavour but want to make ahead, here are some suggestions:
a) Stop at step 5 (ie. after roasting in beer for 1 hour). Then when ready to serve, pour the Sauce over and roast (you can make the Sauce in advance and leave it in the fridge, it won't lose its intensity if kept raw); or
b) Cook the ribs for 1½ hours, covered, just with the beer. Simmer the Sauce in a saucepan for 15 minutes until thickened (you may need to increase salt doing it this way so make sure you taste test). Then dip the ribs in the Sauce and grill on the outdoor BBQ. Because the Sauce is not roasted for a long period of time, the intensity of the Sauce does not seem to fade as much.