MOM'S BARBEQUE SAUCE
This is the first recipe I ever got from my mother-in-law. It's the best BBQ sauce I've made to use in hamburger BBQ. It's also great for grilling to brush on chicken or pork. It's the perfect blend of sweet and tangy.
Provided by Susan Bickta
Categories Other Sauces
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a large saucepan, over medium heat, cook the onion and green pepper in the oil until onion is opaque, about 3-4 minutes.
- 2. Add the ketchup, beef stock, Worcestershire sauce, vinegar and sugar.
- 3. Mix well and bring to a simmer. Simmer for 5-6 minutes to blend flavors.
- 4. Use as a barbeque sauce when grilling or use it to make hamburger barbeque (as pictured), pulled pork barbeque or chicken barbeque.
MY MOM'S BBQ
This easy Crock Pot dish is similar to a sloppy joe. Julie's concoction is better than any premade sauce or canned mix, though. It's a little bit sweet with a tang. After browning the meat on the stove, the slow cooker does all the work and the meat cooks down really nice and tender. This would be great to throw together for a...
Provided by Julie Tomblin
Categories Other Main Dishes
Time 5h15m
Number Of Ingredients 8
Steps:
- 1. Preheat your slow cooker on low for 10 min.
- 2. Brown the ground beef until its no longer pink. Drain off access fat. Add this to the slow cooker.
- 3. Add the rest of the ingredients to the hamburger and stir.
- 4. Cook on LOW for a few hours until the bbq has had time to marry all the flavors. Add to buns and enjoy.
MOM'S BEST BARBECUED RIBS
I have wonderful memories of coming home from church on Sunday and the aroma of this sauce simmering made my mouth water. This cooking method makes them fall-off-the-bone tender. Mom used regular ribs as she was feeding a family of 7, but I prefer babybacks. Regular and country-style work just as well.
Provided by ElaineAnn
Categories Sauces
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Note: you may use Splenda brown sugar blend in place of brown sugar.
- Cut the ribs into sections of 3 or 4 ribs each.
- Place on rack in roasting pan; pour boiling water in bottom of pan. Cover tightly with foil and bake in preheated 300° oven for 2 hours.
- Prepare sauce by melting margarine in a saucepan. Add chopped onion and simmer until tender but not brown.
- Add catsup to onions.
- In a 2-cup measure, mix remaining ingredients, stirring well to dissolve brown sugar.
- Add this to catsup, stirring as you bring it to boil. Turn heat very low and let sauce simmer for 1 hour, stirring occasionally, until sauce is thickened.
- Remove ribs from roasting pan, place on large foil-lined cookie sheet (for easier cleanup). Brush both sides generously with sauce.
- Turn oven up to 375° and return ribs to oven for 15 to 20 minutes.
- BONUS: Sauce recipe may be doubled or tripled, and remaining sauce can be stored in air-tight jar or bottle in the fridge. It keeps well for up to a month. Mine never lasts that long because I use it on everything.
Nutrition Facts : Calories 61.4, Fat 0.5, SaturatedFat 0.1, Sodium 373.6, Carbohydrate 14.6, Fiber 0.7, Sugar 12.6, Protein 1
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