Stlouisbarbecuesauce Recipes

BAR-B-QUE SAUCE

Steps:

• In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

TRADITIONAL RUB FOR ST. LOUIS RIBS

Steps:

• About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
• Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

ST. LOUIS BARBECUE SAUCE

Steps:

• In a medium size saucepan, combine all the ingredients, adjust heat to low and let simmer for 20 minutes, stirring frequently.
• Remove from heat and cool. Store in refrigerator tightly covered. The sauce is better if allowed to sit 24 hours before using.

ST. LOUIS BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a medium saucepan over low heat. Stir occasionally and let simmer for 20 minutes. The sauce should be thin but not watery.
• Remove the sauce from the heat and let it cool, about 20 to 30 minutes.
• You can use the sauce immediately after cooling, but it is better if you allow it to sit for a day (refrigerated). Place it in an airtight container in the refrigerator (a squeeze bottle is a handy storage container). The barbecue sauce can be stored refrigerated for up to one week after preparation or three to four months in the freezer.

LOUIS SAUCE

Steps:

• Stir together ingredients.
• Cover and chill until ready to serve.
• This sauce may be prepared a day ahead.

CLASSIC BARBECUE SAUCE

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered until slightly thickened, 5-10 minutes, stirring occasionally. Refrigerate leftovers.