Orange Cola Bbq Sauce Recipes

Steps:

• Combine the ingredients in a heavy saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, 6 to 8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months, refrigerated.
• Use as you would any sauce, noting the strong affinity this sauce has for chicken, ribs, and pork.

Steps:

• Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
• Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
• Heat half the grill to medium to create indirect heat.
• Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
• Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
• For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
• Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.

Steps:

• Bring chile and cola to a simmer in a medium saucepan over medium heat; reduce heat to low and simmer 3 minutes. Whisk in garlic, ketchup, brown sugar, onion, Worcestershire sauce, allspice, salt, and pepper. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is thick, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.

Steps:

• Combine all ingredients in a medium sauce pan. Cover and let simmer gently for 20 minutes.
• Stir occasionally, making sure not to scorch.
• Let cool and serve.

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

Steps:

• In a med. saucepan over med. heat. Simmer Ketchup, honey, sugar and butter.
• Stir constantly until butter is completely melted - Do not boil!
• Add other ingredients- simmer 10 minutes and taste.
• Gradually add additional seasoning until desired flavor is reached. (ie. Spicier- more pepper, sweeter- more honey.)
• IMPORTANT.
• When adding ingredients do not exceed 1/8 teaspoons at a time. After you add, let it simmer for at least five minutes This will bring the flavors and give you a more honest taste.
• Also if you boil it you'll most likely burn it, so stir constantly.

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place roast in slow cooker.
• Mix remaining ingredients in a bowl and pour over roast in the slow cooker.
• Cook on low for 8-9 hours or high for 5 hours.
• When finished, slice roast and pour extra sauce on top.

Steps:

• Mix all ingredients together, bring to boil, then reduce heat, sir and simmer for 20 minutes or until desired consistency.