SWEET AND SMOKY BARBEQUE SAUCE
Use this toward the end of cooking as you would for any BBQ meat such as pork, ribs, or chicken. I have even used it on beef and hamburgers, sausages, hot dogs, or anything you want, for the most part. I use it on everything from ribs to roasts to hamburgers to hot dogs. Even goes good with a good old classic grilled cheese sandwich. This is a great all-round BBQ sauce. Use right away or cool to room temperature, transfer to jars or containers, and refrigerate. The sauce will keep for several months in the fridge.
Provided by ALLY71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 40
Number Of Ingredients 13
Steps:
- Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
- Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 12.3 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 294.6 mg, Sugar 10.6 g
SMOKY SWEET SPARERIBS WITH SAUCE AND BEANS
This is the beginning of a beautiful BBQ gathering with a delicious rib, sauce, and baked bean recipe. Invite friends to bring some cornbread, cole slaw, potato salad, etc. for one outstanding outdoor party!. :) We got the basis of this recipe from Cook's Country for a charcoal or wood grill with a lid but could be adapted for a gas grill. We have also posted Recipe #320542 separately in a 1/2 gallon (64 oz) quantity for those just wanting to try the sauce, or to make a large batch for the summer or to give as gifts. Enjoy! :)
Provided by 2Bleu
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- WET SAUCE: In a heavy duty medium-sized saucepan, 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. Let cool, then using an emulsifier (or use a blender), blend to a smooth consistency. This makes about 2 1/2 cups of wet sauce.
- Soak Hickory chips in water for at least 30 minutes. Meanwhile, prep ribs and grill.
- DRY RUB & RIB PREP: Clean ribs by rinsing in water. With a sharp knife, stab several times into the membrane/tissue that is on the less meaty side of the ribs (this will help the meat absorb the smoke). Make a 1" slice at the top of the ribs in between each bone (for easier cutting after they're done). Mix dry rub ingredients together and rub onto both sides of rib racks. Cover and refrigerate while you prepare the grill (can also be done the night before).
- GRILL PREP: Start coals in a chimney starter. when ready, spread coals onto bottom rack on 2 sides of the grill (leaving a space in the middle) and place a disposable drip pan in the center. Place 3/4 of the wood chips over coals then place cooking rack in position.
- Place ribs (meat side up) onto center of grill over drip pan. Place a sheet of foil snugly over the tops of the ribs. Place cover over grill and open vent directly above the position of the ribs. Cook for 1 hour.
- Turn ribs over, and cook an additional hour adding the remaining wood chips (and more coals if necessary).
- Have a sheet of heavy duty foil ready (large enough to encase the ribs). Remove ribs from grill and onto the foil. Spread 1 cup of the wet sauce generously over both sides of the ribs. Seal up the ribs in the foil to make packets (double the foil if necessary).
- BEANS PREP: Place beans in a disposable foil pan. Stir in 1 cup of the wet sauce. Cover with HD foil and using a thin skewer, poke holes in the top. Place the beans on top of the disposable pan that's under the ribs to heat and smoke beans. Place the rib packets on the grill. Cover with vent over ribs and cook 30-45 minutes more.
- Remove ribs from packet and cut double ribs for serving. Take the crunchy brown/burnt edges and chop up coarsely. Add them to the beans and stir. Serve ribs with beans and side of remaining sauce.
Nutrition Facts : Calories 1531.9, Fat 73.7, SaturatedFat 26.1, Cholesterol 274.3, Sodium 3108.1, Carbohydrate 140, Fiber 19.2, Sugar 69.6, Protein 88.7
SWEET AND SMOKY BAKED BEANS
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat.
- Add the onion, pepper, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans, molasses, barbecue sauce, ketchup, sugar, Worcestershire sauce, mustards, vinegar, and liquid smoke. Simmer the beans, uncovered, until rich and thickly flavored, 10 to 15 minutes, stirring with a wooden spoon. Alternatively, place the baked beans in a deep baking dish and bake in a 350 degree oven for about 30 minutes. Add salt, pepper, or any other ingredient to taste.
SWEET AND SMOKY BARBECUE BEANS
Categories Bean Garlic Side Low Fat Summer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp. Drain bacon on paper towels. Chop bacon; reserve. Pour off all but 2 teaspoons drippings from skillet.
- Heat drippings in same skillet over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add tomato sauce, 1 cup water, sugar, molasses, vinegar and mustard and bring to boil. Reduce heat and simmer 5 minutes, stirring often. Stir in all beans and bacon and bring to boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Uncover and simmer until mixture thickens slightly, about 5 minutes. Season with salt and pepper.
SWEET SPARERIBS
Make and share this Sweet Spareribs recipe from Food.com.
Provided by Bake it right the f
Categories Pork
Time 3h
Yield 3 racks of ribs, 6 serving(s)
Number Of Ingredients 8
Steps:
- - Mix all ingrediants together and pour into large pot with lid.
- - Boil strips for 5-7 mins separately until they turn white.
- - Pour all mixture to pot.
- - Add spare ribs to mixture in pot.
- - Place in fridge for 2 hrs to marinate
- - Pour mix repedly over the ribs while marinating
- - Take out of fridge and bake @ 350 for 2 hrs +/-.
- - for last 1/2 hr turn down to 300 for more tenderness.
- Add white rice to compliment.
Nutrition Facts : Calories 1040, Fat 68.8, SaturatedFat 25.2, Cholesterol 274.3, Sodium 506.4, Carbohydrate 35.2, Fiber 0.5, Sugar 32.5, Protein 66.4
SWEET 'N' SMOKY KANSAS CITY RIBS
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 5 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the brown sugar, bouillon, seasonings and herbs; rub over ribs. Let stand for 15 minutes. , Prepare grill for indirect heat, using a drip pan. Add 1 cup of soaked wood chips if desired. Place ribs in a disposable foil pan. Grill, covered, over indirect medium heat for 30 minutes. Remove ribs from pan and place on grill rack over drip pan. Add remaining wood chips. Grill 30 minutes longer, turning occasionally., Meanwhile, in a small saucepan, saute onion in oil and butter until tender. Stir in the brown sugar, Worcestershire sauce and herbs; cook and stir for 1 minute. Add barbecue sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Baste ribs with sauce; grill for 10-15 minutes or until meat is tender, turning and basting occasionally.
Nutrition Facts : Calories 1068 calories, Fat 72g fat (25g saturated fat), Cholesterol 251mg cholesterol, Sodium 1540mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 3g fiber), Protein 54g protein.
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