Lady Bird Johnsons Barbeque Sauce Recipes

LADYBIRD JOHNSON'S BBQ SAUCE

LADYBIRD JOHNSON'S BBQ SAUCE image

Categories Chicken

Number Of Ingredients 9

Ingredients

1/4 cup butter
1/4 cup lemon juice
1/4 cup vinegar
1/4 cup catsup
1/4 cup Worcestershire sauce
Salt and pepper to taste
Tabasco Sauce to taste
Red Pepper to taste
Garlic or onion (optional)

Steps:

Melt butter in a sauce pan then add other ingredients and bring to boil. Pour over meat if cooking in the oven or use as a "mop" on the grill. If using for chicken in the oven, place single layer of chicken in a pan and place under the broiler and brown chicken on both sides until golden. Change to the regular oven (350 degrees). Cover chicken with barbeque sauce and cook uncovered for about an hour until tender. Baste often.

LADY BIRD JOHNSON'S BARBEQUE SAUCE

Lady Bird Johnson's Barbeque Sauce image

Butter is a traditional ingredient in old Southern-style barbecue sauces and it's responsible for a lot of flavor here. This is a thin, tasty sauce that both goves over the meat while it's being grilled and gets passed at the table, warm.

Provided by Epi Curious

Categories Sauces

Time 15m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons butter
1/4 cup apple cider vinegar (preferably organic)
1/4 cup ketchup
1/4 cup lemon juice, fresh
1/4 cup Worcestershire sauce
Tabasco sauce, to taste
1 tablespoon garlic, minced (optional)
salt & freshly ground black pepper, to taste

Steps:

Melt the butter in a small saucepan. Stir in the remaining ingredients and bring to a boil. Serve warm.

JOHNSON'S SPARERIBS

Johnson's Spareribs image

Categories Pork Bake Super Bowl Meat Pork Rib Party Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

1 (3 1/2- to 4-lb) rack of pork spareribs
1/4 cup Cajun seasoning
1 large lemon
1 cup ketchup
1 stick (1/2 cup) unsalted butter, quartered
1/2 cup distilled white vinegar
1/2 cup Dijon mustard
1/2 cup mild honey
1/2 cup packed light brown sugar
5 tablespoons Tabasco
1 tablespoon salt
1 teaspoon finely chopped garlic
1 teaspoon dried hot red-pepper flakes
1 teaspoon black pepper
Special Equipment
a 17 1/2- by 12- by 2 1/2-inch roasting pan

Steps:

Pat ribs dry and rub Cajun seasoning all over them. Fold rack of ribs into thirds and put in a large sealable plastic bag, then marinate, chilled, at least 8 hours, or up to 1 day.
Put oven rack in middle position and preheat oven to 350°F.
Put rack of ribs, bone side up, in roasting pan and pour 3 cups water around ribs (water will not cover ribs). Bake, uncovered, basting with liquid and turning meat over every 30 minutes, until meaty side of ribs is browned, 2 hours total.
Meanwhile, halve lemon and squeeze 1/4 cup juice into a 1 1/2- to 2-quart heavy saucepan. Add lemon halves and stir in remaining ingredients. Bring just to a boil, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Discard lemon halves.
Pour off and discard water from roasting pan, then coat ribs with 2 cups sauce. Arrange ribs, meaty side up, in roasting pan and bake until ribs are tender and sauce is baked onto ribs, 40 to 50 minutes more. Serve ribs with remaining sauce.

LBJ RANCH BBQ SAUCE

Lbj Ranch BBQ Sauce image

i found this on a internet site thought i should share. One of the men brought me a recipe out of a Texas newspaper for the Bar-B-Q sauce recipe used by Lyndon Johnson for his famous Bar-B-q's on his ranch. In all my life I have never had a finer sauce.

Provided by Dropbear

Categories Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup ketchup
1/2 cup cider vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon salt
1 1/2 cups water
3 celery ribs, chopped
3 bay leaves
1 garlic clove, minced
2 tablespoons chopped onions
4 tablespoons Worcestershire sauce
1 teaspoon paprika
1 dash black pepper
4 tablespoons butter

Steps:

Combine all ingredients in a medium saucepan. Bring the mixture to a.
boil. Simmer for 15 minutes. Remove from heat and strain.

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