BBQ Recipes

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SWEET AND SPICY CARIBBEAN BBQ SAUCE
MAKES ABOUT 1 CUP

1 lg. onion, chopped (1 c.)
3 cloves garlic, minced
2 T. vegetable oil
½ c. chili sauce
¼ c. honey
½ t. salt
½ t. allspice
½ t. ginger
¼ t. nutmeg

Cook onion and garlic in oil until tender. Stir in remaining ingredients. Bring to boiling, reduce heat, simmer, uncovered for 5 minutes. Brush on beef, chicken or pork during the last 10 minutes of grilling.

TIP: WASH BASTING BRUSHES WITH SOAP AND WATER, RINSE AND SHAKE DRY. Place bristles down in a cup of coarse salt to draw the moisture out of the bristles and this keeps the brushes clean and dry.

TENNESSEE-STYLE BARBECUE SAUCE
MAKES 3 C.

1 c. ketchup
1 can (8 oz.) tomato sauce
1 c. brown sugar
1 c. cider vinegar
1 T. Worcestershire sauce
1 T. paprika
1 ½ t. onion salt
1 t. dry mustard
1 - 2 t. hot pepper sauce

Combine. Cook over medium heat until sugar dissolves. Reduce heat and simmer, uncovered for 10 minutes to thicken slightly. Stores in fridge for up to 2 weeks.

SAVORY BARBECUE RIBS
SERVES 4 TO 6

2 T. paprika
1 T. salt
2 t. thyme
2 t. chili powder
1 ½ t. onion powder
2 racks (4 to 5 lbs.) pork loin back ribs
1 ½ c. barbecue sauce

Rub ribs. Wrap and refrigerate overnight. Grill and baste during last hour of grilling. Let rest 5 minutes before serving. Serve with remaining sauce.

BARBECUED PORK CHOPS

2 1/2 c. water
2 T. brown sugar
2 T. oil
1/4 c. vinegar
2 1/2 t. salt
1/4 c. chopped onion or 2 T. onion powder
2 1/2 t. black pepper
2 t. Worcestershire sauce
1 t… dry mustard
2 t… chili powder
1/2 t. hot pepper sauce
1/2 t. red pepper
1 clove garlic or 1 T. powdered garlic
10 (1-inch thick) pork chops

Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from heat and cool. Refrigerate sauce overnight to blend flavors. Heat a grill to medium-high heat. Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5 minutes per side for medium-well. Baste with sauce each time they are turned.

DRY RIBS

1/2 c. chili powder
1/2 c. paprika
1 T. white pepper
1 T. black pepper
1 T. cayenne pepper
1/4 c. brown sugar
1 T. garlic powder
Yellow mustard
3 slabs ribs

Mix dry ingredients. Coat ribs with yellow mustard. Then coat ribs with dry rub. Coat well; shake off excess. Let ribs marinate in fridge 2 to 4 hours. Heat smoker to 210* F. Put in smoker for approximately 4 1/2 hours or until tender. Meat should pull off the bone, leaving bone clean

I’ll be back with 3 more!

Check this link

https://www.recipesecrets.net/recipeBB/ingredient-forum-f13/ribs-amp-bbq-sauce-recipes-viewtoph.1404-highlight-bbq.html

B-man :wink:

B.B. KING?S BLUES CLUB AND RESTAURANT B.B.'S BARBECUED RIBS
SERVES 2

2 lbs. pork loin ribs
Dry Spice Rub (recipe follows)
4 c. canned tomato sauce
1/2 c. diced tomato
1/4 c. brown sugar
1/4 T. Worcestershire sauce
2 T. dried onion
1/4 c. soy sauce
1/4 c. water
Coleslaw and grilled corn on the cob as accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water and 1/2 c. Dry Spice Rub and cook over very low heat for 3 hours.
Preheat grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.

DRY SPICE RUB:
1 c. chili powder
1 T. garlic granules
1 t. onion powder
1/2 t. cumin
1 1/2 t. salt
2 T. seasoned salt

In a jar combine all ingredients well and store in a dry place, covered, until ready to use.