Kickin Bbq Sauce Recipes

Steps:

• 1. In a large saucepan, combine all ingredients and bring to a boil. Simmer for a minimum of 45 minutes, stirring occasionally. Sauce will thicken during both cooking and cooling.
• 2. This recipe can be doubled or tripled. The sauce freezes well (up to 2 months), best if thawed in the refrigerator.

Steps:

• Whisk ingredients together.
• Excellent baste for chicken and ribs.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
• Mix brown sugar, barbecue seasoning, paprika, sea salt, pepper, and garlic powder together in a bowl.
• Coat both sides of ribs liberally with mustard and then with seasoning mixture. Place ribs onto the prepared baking sheet and cover with additional foil.
• Bake in the preheated oven until meat pulls away easily from the bone, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove from the oven, discard foil, and cover ribs in barbecue sauce. Bake, uncovered, until barbecue sauce begins to caramelize, about 15 minutes. Let rest for 10 minutes before serving.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.

Steps:

• 1. Optional: Brine the chicken breasts for about three hours.
• 2. MAKING THE BBQ SAUCE
• 3. Chef's Note: When I talk about using ketchup in this recipe, I would really hope you choose a homemade variety. Otherwise you are making a condiment out of a condiment. Besides, store-bought ketchup has things in it, other than ketchup. Go homemade... if you can. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1
• 4. Chef's Note: If you are not making the BBQ sauce, then skip down to step 11.
• 5. Gather all your ingredients
• 6. Rough chop the onion.
• 7. Heat the olive oil in a saucepan, add the onions, and cook over medium heat until softened, about 8 to 10 minutes.
• 8. Add the ketchup, vinegar, Worcestershire, and sugar, to the onions, and allow the mixture to simmer, covered, over low heat for about 30 minutes.
• 9. Remove from saucepan and place into a food processor fitted with an S-blade, or a blender.
• 10. Blend until smooth, return to saucepan, and keep warm.
• 11. MAKING THE CHICKEN TENDERS
• 12. Slice the chicken breasts into 1-inch planks.
• 13. Chef's Note: After slicing, if some of the planks are too long... cut them in half.
• 14. Coat the chicken planks with the flour, and allow them to rest for 5 minutes.
• 15. While the chicken is resting, beat the eggs and place them in a shallow pan.
• 16. Combine the breadcrumbs, sesame seeds, five-spice powder, salt, cumin, pepper, and parsley and place in a shallow pan.
• 17. Dreg one of the floured chicken planks in the egg mixture.
• 18. Place in the breadcrumbs and thoroughly coat.
• 19. Place on a wire rack, or parchment-lined baking sheet, and repeat until all the planks (tenders) are ready, and allow to rest while the oven is preheating.
• 20. Place a rack in the middle position, and preheat the oven to 450f (230c).
• 21. Place the tenders into the oven, and bake for about 15 minutes, or until they begin to turn golden brown.
• 22. Slice and serve up with the BBQ sauce, or your own favorite sauce. Enjoy.
• 23. Keep the faith, and keep cooking.