Dinosaur Bones With Chipotle Cherry Barbecue Sauce Recipes

DINOSAUR BONES WITH CHIPOTLE-CHERRY BARBECUE SAUCE

Steps:

• Mix paprika, brown sugar, coarse salt, onion powder, black pepper, cinnamon, and cardamom in small bowl for spice rub. Arrange ribs on baking sheet. Sprinkle 3 tablespoons spice rub over each side of each rib rack. Let ribs marinate at room temperature while preparing grill. Fill spray bottle with cherry juice.
• For charcoal grill:
• Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; pour onto lower grill rack, arranging around drip pan. Drain wood chips; scatter over coals. Return grill rack to barbecue. (You may need to light additional charcoal in chimney to replenish coals in barbecue.)
• For gas grill:
• Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan over unlit portion of grill. Return top rack to barbecue.
• Place ribs on grill rack over drip pan (ribs may extend beyond pan). Cover grill and cook ribs 30 minutes. Uncover grill; rotate ribs for even cooking (do not turn over). Spray ribs with cherry juice. Cover and continue to grill ribs until browned, very tender, and meat begins to shrink away from ends of bones, spraying with cherry juice every 15 minutes, about 1 hour 30 minutes to 1 hour 45 minutes longer.
• Brush ribs with Chipotle-Cherry Barbecue Sauce . Turn over; grill over direct heat until slightly charred, about 2 minutes. Transfer to work surface. Cut between bones. Serve with remaining sauce.

CHIPOTLE BBQ SAUCE

Steps:

• In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
• Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

CHIPOTLE CHERRY BARBECUE SAUCE

Steps:

• Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
• Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
• Move the mixture to a food processor and blend until smooth.
• Transfer to a bowl and let cool before you use it.
• The glaze can be refrigerated for up to 2 weeks. Enjoy!

CHIPOTLE-CHERRY BARBECUE SAUCE

Steps:

• Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.

DINOSAUR BBQ MUTHA SAUCE

Steps:

• Pour the oil into a large saucepan over medium-high heat.
• After oil has heated, add the onions, green peppers, and jalapenos and stir.
• Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
• Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
• Bring to a boil, then lower the heat so the sauce simmers.
• Simmer for 10 minutes.
• Turn off heat, add the Liquid Smoke and let the sauce cool.
• Pour it into a container, cover, and store in the fridge until ready to use.