2bleus Wet Sauce For Ribs And More Recipes
NEELY'S WET BBQ RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 10h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
- Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
- Mix all ingredients together in a bowl.
DRY RUBBED RIBS WITH VINEGAR BBQ SAUCE
Provided by Anne Burrell
Time 15h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all of the ingredients in a small jar or bowl.
- Coat the ribs generously with the rub and refrigerate it for at least 12 hours. It will be better if refrigerated for 24 hours.
- Preheat the oven to 300 degrees F.
- Arrange the ribs on a sheet pan. Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat. Put the ribs in the preheated oven and roast for 2 hours. Check the ribs after 1 hour and turn them over. Add more beer, if needed. Rotate the pan.
- After 2 hours, remove the foil and roast for 30 minutes more. Remove from the oven and cool.
- Sauce: (This can be done while the ribs are roasting.)
- Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. The sauce will not be thick but it should be a homogeneous mixture and very well flavored. Turn off the heat and let cool.
- Preheat the grill to a medium-high heat.
- Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce. Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes. Brush with the sauce and again turn the ribs over. Grill for another 4 to 5 minutes. At this point the ribs should be nicely browned and really well flavored. Remove them from the grill to a cutting board. Cut the ribs apart and arrange on a serving platter. Serve with lots of napkins.
RESTAURANT STYLE WING AND RIB SAUCE
This sauce tastes similar to the sauce used on the sticky fingers at one of my favorite restaurants. It is easy to make and has endless possibilities for modification. Try adding a bit of cinnamon or cloves to it. Honey is used to thicken the sauce, but isn't necessary. If not using the honey, just use extra brown sugar.
Provided by Drizzler
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk hot sauce, honey, and brown sugar together in a saucepan until smooth. Bring to a simmer over medium heat, then reduce heat to medium-low, and simmer for 30 minutes, whisking frequently.
Nutrition Facts : Calories 116 calories, Carbohydrate 29.8 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.4 g, Sodium 182.7 mg, Sugar 29.4 g
2BLEU'S WET SAUCE FOR RIBS AND MORE
This is a wonderful condiment brushed on ribs or chicken or pork chops during grilling, or dress up a can of baked beans by adding 1/2 cup, and you can also serve it at the table in a squeeze bottle at room temperature. This is our own wet sauce and is great used with Recipe #320535. This sauce can be stored in the refrigerator for up to 6 months which means you can make it in the spring and use it all summer long. Great for gift baskets too! Makes 1/2 gallon (64 oz).
Provided by 2Bleu
Categories Sauces
Time 2h10m
Yield 8 cups, 64 serving(s)
Number Of Ingredients 16
Steps:
- In a large dutch oven, heat oil over medium heat. Add onion and garlic and simmer about 3 minutes.
- Add remaining sauce ingredients and stir to blend. Reduce heat to simmer and continue cooking, uncovered, for 2 hours or until reduced by half or to desired consistency.
- Using an emulsifier (or let cool slightly and use a blender), blend to a smooth consistency.
Nutrition Facts : Calories 39.3, Fat 0.3, SaturatedFat 0.1, Sodium 113, Carbohydrate 9, Fiber 0.2, Sugar 5.5, Protein 0.5
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