DOUBLE SMOKY RIBS WITH BACON-BOURBON BBQ SAUCE
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 21
Steps:
- To make BBQ Sauce: Heat oil in medium saucepan over medium heat. Add bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool. Add onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in chili sauce, peach preserves, bourbon, vinegar, mustard, Worcestershire sauce and molasses. Bring to a simmer and reduce heat to medium-low. Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes. Finely chop cooled bacon and stir into sauce; add hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days. To make ribs: Mix paprika, sugar, onion powder, garlic powder, salt, black pepper and cayenne pepper together in small bowl. Season ribs with paprika mixture. Let ribs stand at room temperature for 15 to 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over a burner, adding 1 handful of drained chips. Replace grates. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill ribs with indirect heat, with the lid closed, for 30 minutes. Add remaining drained chips to box or coals. Grill, with lid closed, turning occasionally, until tender, about 1 hour more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) During the last 15 minutes, brush ribs with some of the sauce, turning every few minutes to glaze. Transfer to platter, cover tightly with aluminum foil, and let stand for 5 to 10 minutes. Serve hot with remaining sauce, if desired.
Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 125 milligrams, Sodium 740 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams
HICKORY SLOW-COOKER PULLED PORK SANDWICHES
Make your favorite summer sandwich a lot easier with Hickory Slow-Cooker Pulled Pork Sandwiches. Slow-cooker pulled pork is a great option for parties.
Provided by My Food and Family
Categories Pork
Time 8h10m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Place meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
- Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
- Fill rolls with meat mixture and Singles just before serving.
Nutrition Facts : Calories 440, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
BARBECUED CHICKEN THIGHS WITH BROWN SUGAR-HICKORY SAUCE
Provided by Paulette Sexton
Categories Chicken Quick & Easy Summer Grill/Barbecue Soy Sauce Bon Appétit California
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring first 10 ingredients to boil in medium saucepan, whisking to blend. Reduce heat to low; simmer 10 minutes. (Can be made 1 week ahead. Cover and refrigerate.)
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down; cook until skin browns, about 8 minutes. Turn chicken over and continue grilling until cooked through, about 8 minutes longer. Transfer 1 cup barbecue sauce to small dish. Brush skin side of chicken with sauce from dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes. Arrange chicken on platter. Serve with remaining sauce.
DOUBLE-TRIPLE HICKORY BARBECUE SAUCE
Make and share this Double-Triple Hickory Barbecue Sauce recipe from Food.com.
Provided by kzbhansen
Categories Sauces
Time 1h
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan heat butter, add onion and garlic. Saute 5 minutes.
- Stir in remaining ingredients. Bring to a boil.
- Reduce heat and simmer uncovered 30 minutes, stirring occasionally.
- Strain.
- Store in a covered jar in refridgerator.
- This will keep for about 2-3 weeks.
- Makes 4 cups.
Nutrition Facts : Calories 190.4, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 571.2, Carbohydrate 28.7, Fiber 3.6, Sugar 20.2, Protein 3.3
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