Southwestern Barbecue Sauce Recipes

Steps:

• In a large, clean tub, mix together the cider vinegar and ketchup. Season with chili flakes, cayenne pepper, black pepper, and paprika. Mix well, and store in air tight containers. This does not need to be cooked.

Steps:

• Melt butter in a large sauce pan. Add onions and cook until tender.
• Add the garlic and chili peppers and continue to cook for an additional 2-3 minutes. Add the chili powder and stir well. Cook over moderate heat until the chili powder's flavor is developed.
• Add the remaining ingredients and simmer for approximately 45 minutes.
• Mix approximately 2 tablespoons of cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch.
• Sauce can be used at this point or be stored under refrigeration for up to one week.

Steps:

• Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
• Add chili powder, and dry mustard. Stir to incorporate.
• Lower heat and add remaining ingredients. Simmer on low for at least one hour.
• Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say).
• Put up in mason jars. If you actually "can" the sauce it will keep for a month or so. (There are no preservitives so be careful). If not, use what you need, it will keep in the fridg for a couple of weeks, and you can always give the rest away--your family and friends will love you for it.
• Note: Be careful with the habenero peppers. Use gloves or put a plastic baggie over the hand you use to hold the pepper while you slice it up. Use one for medium-hot BBQ sauce, use two for down right hot. If even one is too hot for your taste, substitute a couple of jalapeno peppers.

Steps:

• Mix all the dry ingredients together in a small glass bowl to create the spice rub. Reserve 2 tablespoons of the spice mixture for the BBQ Sauce.
• Rinse and the dry ribs, then put on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with the spice rub. Wrap the ribs with plastic wrap or foil and refrigerate for at least 2 hours so flavors can develop and permeate the meat.
• Soak the wood chips in water for 1 hour before grilling.
• Preheat the grill to 250 degrees F. Using the hickory and charcoal, set up the grill for indirect heat.
• Arrange the ribs, meatier side down, on the far side of the grill away from the coals. Close the cover of the grill and cook the ribs for 3 hours. Turn and cook until the ribs bend, about 1 more hour.
• You will need to check on the charcoal and chips during the smoking process and replenish as needed. You will also need to maintain a temperature of 250 degrees F.
• Remove ribs from grill to a cutting board and sprinkle with more spice rub. Cut each slab into individual ribs and transfer to a serving platter. Serve the ribs with Southwest Barbecue Sauce.
• For dry ribs: Sprinkle Neely's BBQ seasoning over the ribs, cut between the bones and serve.
• Heat the canola oil in a medium saucepan over medium heat. Add the onion and garlic and saute until the onions are soft. Stir in the remaining ingredients and simmer until thick and the sauce is flavorful, about 1 to 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary.

Steps:

• Cook onion and garlic in oil until tender; add remaining ingredients and boil for 5 minutes or until thick.
• Pour over broiling or roasting meat OR use as a sauce for reheating cold cooked meat.
• Serve hot.

Steps:

• Combine all ingredients in saucepan.
• bring to boil and cook on low for 10 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbeque sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan.
• Bake in the preheated oven until golden brown on top, about 1 hour.

Steps:

• At home
• In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
• Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
• Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
• At the tailgate
• Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
• Serve the ribs hot, accompanied by more sauce.