Key West Bbq Sauce Food

KEY WEST BBQ SAUCE

Steps:

• whisk all ingredients except cornstarch in heavy large saucepan. Transfer 1/4 cup sauce misture to a smal bowl; add cornstarch and stir until dissolved. Whisk cornstarch mixture into sauce mis. cook over med high heat until sauce comes to a boil, stirring constantly. boil sauce 1 min., stirring constantly. Serve warm or at room temp (sauce can be prepared 1 week ahead. cove and refrigerate. rewarm sauce slighly before serving)

KEY WEST RIBS

Steps:

• Place ribs in 3 1/2 to 4 quart slow cooker, in small bowl combine all remaining ingredients, mix well, pour over ribs. Cover, cook on low setting for 7-9 hours. Spoon sauce over ribs.

TOFU WITH KEY WEST BARBECUE SAUCE

Steps:

• Cut the tofu on the short end into 1/4 inch slices.
• Drain on a dishcloth for 30 minutes.
• On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional yeast, salt, and pepper.
• Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture.
• Set aside.
• Heat 1 tablespoon oil in a heavy skillet over medium heat.
• Carefully place four slices of tofu in the skillet, without crowding, and cook, stirring, until golden brown.
• Drain on paper towels.
• Keep warm in a slow oven while you cook the remaining tofu in the remaining oil.
• Sauce: In a heavy, medium saucepan, combine all the ingredients (for the sauce).
• Bring to a boil, lower the heat and simmer 20 to 30 minutes.
• To serve, pour the sauce over the tofu.
• Enjoy!

KEY WEST CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees. Line a 13x9-inch pan with foil and lightly spray with an aerosol cooking spray.
• In a 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
• Bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180 degrees).
• TO SERVE FOR A BUFFET: Place chicken wings in a buffet line or buffet server which has been sprayed with aerosol cooking spray. Cover; keep warm on low heat.
• TO MAKE AHEAD: Prepare and bake the drummettes up to 24 hours before serving. Cover with foil and refrigerate, then reheat them in the oven.