2bleuswetsauceforribsandmore Recipes

BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)

Beth's Melt in Your Mouth Barbecue Ribs (Oven) image

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

Provided by BETHANY T.

Categories Pork

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs pork ribs, membrane removed
3/4 cup light brown sugar
1 teaspoon hickory smoke salt, if you cannot find, you can substitute 1 1/2 to 2 teaspoons Hickory liquid smoke
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

Steps:

Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
Peel off tough membrane that covers the bony side of the ribs.
Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over.
Repeat on other side.
Alternately, you can grill the ribs on your grill to cook on the sauce.

Nutrition Facts : Calories 1229.3, Fat 77, SaturatedFat 27.9, Cholesterol 278, Sodium 872.4, Carbohydrate 59, Fiber 1, Sugar 48.5, Protein 71.2

BEST RIB SAUCE

Best Rib Sauce image

Here's a great sauce for your BBQed ribs! Just keep basting this on those babies, and you'll be wishing you could eat ribs every night!

Provided by Fat George

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

½ teaspoon hot pepper sauce
¼ cup fresh lime juice
1 cup brewed coffee
4 teaspoons brown sugar
1 (1.5 fluid ounce) jigger bourbon
1 cup honey
2 teaspoons Worcestershire sauce
½ cup tomato paste
½ cup tomato sauce

Steps:

In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 84 g, Fat 0.2 g, Fiber 2 g, Protein 2.2 g, Sodium 457 mg, Sugar 79.8 g

2BLEU'S WET SAUCE FOR RIBS AND MORE

2bleu's Wet Sauce for Ribs and More image

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

Ingredients

1 tablespoon vegetable oil
2 onions, chopped fine (about 2 cups)
2 garlic cloves, minced
3 cups chicken broth
1 (12 ounce) can root beer
1 1/4 cups apple cider vinegar
1 cup corn syrup
1 cup ketchup
1 (6 ounce) can tomato paste
1/2 cup molasses
1/4 cup brown sugar
1 tablespoon hot sauce (recommended Got the 2bleu's Hot Sauce)
1 tablespoon ground mustard
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

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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