Blue Ribbon Barbecue Sauce Recipes

Steps:

• 1. at least a half hour and up to four hours before you plan to cook the ribs, peeled and membrane off the back of the ribs and trim any excess of fat. In a small bowl, mix the rib rub and sugar. Season the ribs liberally on both sides with the rib mixture. Refrigerate.
• 2. Prepare the grill for cooking over indirect heat at 300° using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty side up. Cook for one hour. Flip and cook for another 30 minutes. Flip again and cook until they are nicely caramelized and Golden Brown, about another 30 minutes but may vary depending on your grill. Transfer to a platter.
• 3. Lay out two big double layered sheets of heavy duty aluminum foil, each long enough to wrap whole slab of the ribs. Transfer the ribs to the foil, meaty side up. Drizzle half of the honey on each side. Dust each slab with cayenne pepper. Fold the foil up around the ribs into a packet. Before sealing add half of the Apple juice to the bottom of each packet. Seal the packets bubbly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to one hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender.
• 4. Transfer the foil packets to a platter. Raise the temperature of the grill to 400°. Remove the ribs from the foil and return to the cooking grate. Divide the barbecue sauce equally between two bowls, one for brushing on the ribs as they grill and one for serving at the table. Brush the ribs with the sauce and flip. Brush the other side and cook for five minutes. Flip again, brush, and cook for five minutes. Discard the sauce that you've been brushing with. Remove the ribs to a platter. Serve one half slab to each guest with a second bowl of sauce on the side. Serves four.
• 5. rib rub number 99: 3/4 cup sugar in the raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups

Steps:

• 1. Put breasts into a baking dish. (For ease of clean up, line dish with foil first!) Salt and pepper them.
• 2. Pour BBQ sauce over chicken.
• 3. Bake at 375 for 25 - 35 minutes, or until done. Cooking time depends on the size of the breasts.
• 4. Brush cooked sauce back over the chicken breasts when done so the chicken is well coated.

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions; cook 8 to 10 min. or until tender, stirring frequently.
• Add remaining ingredients; stir. Cover; simmer on medium-low heat 1 hour, stirring occasionally. Cool completely.

Steps:

• Heat oil in Medium (3-qt.) Saucepan over medium heat.
• Add onion.
• Cook 2 minutes or until tender.
• Stir in remaining ingredients; return to a boil.
• Reduce heat to medium-low.
• Simmer,covered, 10 minutes.
• Using Barbecue Basting Brush, brush barbecue sauce on food during the last 10 - 15 minutes of grilling to prevent burning.
• When getting ready to grill, portion out just the amount of sauce you need for brushing on your meat, this way the barbecue basting brush used on uncooked meat will not be in contact with the sauce being passed at the table.
• Refrigerate unused sauce, covered, up to 2 weeks.

Steps:

• Gently saute onion, garlic, and ginger in olive oil and butter until the onion is translucent, but not brown.
• Add red wine and cook off alcohol. Add remaining ingredients, except lime juice, and bring to a boil, then reduce heat and simmer for at least one hour.
• If you want a completely smooth sauce, strain after cooking. Brighten with lime juice after cooking.

Steps:

• In a large nonreactive saucepan, combine vinegar, chiles, and salt. Bring to a boil over medium-high heat. Remove from heat and let cool. Transfer mixture to the jar of a blender; blend until smooth and strain.
• Place carrots in another large saucepan; add enough water to cover. Bring to a boil over medium-high heat and immediately reduce heat to a simmer. Simmer until very tender but not overcooked, about 10 minutes. Drain and transfer carrots to the jar of blender; blend until smooth. Stir into strained chile mixture. If mixture is too spicy, add a little water to minimize the heat.
• Use hot sauce immediately or store in a sterilized airtight container, refrigerated, for up to 1 year.

Steps:

• Combine all ingredients except for ribs in a small saucepan; bring to a boil.
• Place ribs in a greased 13 x 9 baking pan; pour sauce over ribs.
• Bake in a 375 degree oven for 1 1/2 hours or until done.