Maples Bar B Que Cups Recipes

MAPLE BARBECUE SAUCE

Steps:

• In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using.

MAPLE SYRUP BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all sauce ingredients in a large saucepan. Bring to a simmer for about 15 to 20 minutes, uncovered, stirring often.
• Once cooked through and thickened, remove from heat. Let sauce cool for 10 to 15 minutes before using.
• If making a few days ahead of time, let mixture cool completely, about 30 minutes. Store in a container with lid in refrigerator for up to a month. Reheat in microwave for a minute or two before using on grilled meats.

MAPLE SHORTBREAD BARS

Steps:

• Heat oven to 350 degrees. For crust, combine flour, sugar and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9- by 13-inch baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.
• For filling, combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes, or until filling is set. Cool on a rack before cutting.

MAPLE BACON BBQ SAUCE (FOR WINGS) RECIPE - (4.5/5)

Steps:

• 1. While the ribs are braising, prepare the sauce. In a medium sauce pan, take the diced bacon (cut up before cooking) and cook it until it is half done. Drain off all of the fat, leaving 3 tbsp. in the saucepan. Add the onion to the cooking bacon. Fry until the onions are tender and beginning to brown. 2. Add the ketchup, applesauce, maple syrup, vinegar, soy sauce, mustard powder, brown sugar, salt and pepper. Bring the contents to a boil, reduce the heat to low and simmer for about 15 minutes, and stirring every so often.

BARBECUE BEEF CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
• In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
• Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
• Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

MAPLE BARBECUED CHICKEN

Steps:

• In a large bowl, combine the first four ingredients; reserving 3/4 cup. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or a thermometer reads 170°, turning occasionally and basting with sauce. Serve with reserved sauce.

BARBECUE CUPS

Steps:

• Brown ground beef in skillet, stirring until crumbly; drain.
• Add barbecue sauce, onion and brown sugar, mixing well.
• Flatten biscuits with a rolling pin and press them into greased muffin cups.
• Spoon in ground beef mixture.
• Sprinkle with cheese.
• Bake at 400 degrees for 10 to 12 minutes or until golden brown.

MAPLE-BARBECUED CHICKEN

Steps:

• In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Divide the chicken pieces between 2 large bowls, pour the marinade over them, and let the chicken marinate, covered and chilled, overnight.
• Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more. Serve the chicken with the remaining sauce.
• Make maple barbecue sauce:
• In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups.

OVEN-BAKED MAPLE BARBECUED RIBS

Steps:

• Set oven to 350 degrees.
• Place ribs meat side down on a shallow baking pan.
• Bake for 40 minutes.
• Drain and cool slightly.
• Meanwhile, in a saucepan, combine remaining ingredients; cook, and stir over medium heat until mixture comes to a boil.
• Cut ribs into serving-size pieces; return to pan (meat side up).
• Pour the sauce over ribs.
• Bake uncovered for 1 hour or until the ribs are tender, basting occasionally.
• Note: If desired the sauce recipe may be doubled and also, prepared a day ahead, and refrigerated until ready to use.

SLOW-ROASTED PORK RIBS WITH MAPLE BBQ SAUCE RECIPE BY TASTY

Steps:

• Preheat your oven to 300⁰. Combine the spices and brown sugar together, then rub all over the ribs. Wrap the ribs tightly in tin foil, then place on a baking sheet. Slowly roast the ribs for 2 - 2 ½ hours.
• While the ribs cook, make your maple bbq sauce. In a sauce pot, heat the olive oil over medium low heat. Add the onions and garlic and sweat for 8-10 minutes, or until softened and translucent. Add the ketchup, worcestershire, vinegar, syrup, salt, and water. Bring the sauce up to a gentle boil, then reduce to a low simmer for 35 minutes, or until the sauce has darkened and thickened.
• When the ribs are done, remove and unwrap the foil. To finish, grill the ribs on medium heat for 3-4 minutes per side, while brushing on the sauce to slightly caramelize. Serve with additional sauce on the side.
• Enjoy!

MAPLE'S BAR B QUE CUPS

Steps:

• In skillet brown ground beef and onion. Drain-add BBQ sauce and brown sugar.
• Separate biscuits. Place in ungreased muffin pans. Push dough up along sides. Spoon meat filling into cups.
• Bake at 400 for 15 minutes. Sprinkle cheese on top. Bake 2 minutes longer.

MAPLE BARBECUE GRILLED CHICKEN

Steps:

• Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
• Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
• Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.

BAR B QUE CUPS

Steps:

• In skillet brown ground beef and onions; drain. Add barbeque sauce and brown sugar.
• Separate biscuits. Place in ungreased muffin pans. Push dough up along the sides. Spoon meat filling into cups.
• Bake at 400°F for 15 minutes. Sprinkle cheese on top then bake an extra 2 minutes longer.