Best Rib Sauce Recipes
BEST RIB SAUCE
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
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
FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
JUST THE BEST BARBECUE SAUCE EVER!
Sweet and tangy. Goes great on ribs, chicken, makes a wonderful beef barbecue sandwich. Very versatile!
Provided by MizzNezz
Categories Sauces
Time 10m
Yield 2 1/2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in medium bowl.
- Stir well.
KITTENCAL'S FAMOUS BARBECUE SAUCE FOR CHICKEN AND RIBS
This is the best barbecue sauce, and trust me I have experimented with hundreds of different combinations over the years, this is even better than any of the popular bottled sauces! ---plan ahead this sauce must be made one day in advance to allow the flavors to blend and intensify, don't even think about using it the same day it is made, this sauce will take on a whole different flavor when simmered for 1 hour and left overnight in the fridge--- the ingredients can easily be doubled but keep the garlic amount no more than 2 tablespoons, and for the best flavor use only Heinz ketchup and a good quality brand of yellow mustard, I use French's mustard it really will make a difference in the taste, please do not omit the liquid smoke --- yield is only estimated as the sauce will reduce after simmering for 1 hour or more ---*NOTE* for a smoother low fat sauce omit the oil, onion and fresh garlic, then in the saucepan mix all remaining ingredients together and add in 1 teaspoon each garlic powder and onion powder then simmer for 1 hour -----you will love this sauce!
Provided by Kittencalrecipezazz
Categories Sauces
Time 1h5m
Yield 2 1/2 cups (approx)
Number Of Ingredients 14
Steps:
- Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes.
- Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.
- Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.
- Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).
- Cool to room temperature then cover and refrigerate for 24 hours or more before using.
Nutrition Facts : Calories 805.8, Fat 24.7, SaturatedFat 3.2, Sodium 3367.4, Carbohydrate 151.2, Fiber 4.8, Sugar 134.6, Protein 6.6
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