CAROLINA MOP SAUCE
This BBQ mop sauce will keep your pork ribs tender and flavorful, even after hours on your charcoal smoker. Made with apple cider vinegar, hot sauce, and red pepper flakes, this sauce is the key to locking in sweet and spicy flavors.
Provided by Ben
Time 35m
Number Of Ingredients 7
Steps:
- Pour all the ingredients into a jar with a tight-fitting lid; shake well
- Refrigerate for at least 24 hours to allow the flavors to meld.
EASY NO-COOK SMOKEY BASTING BARBECUE SAUCE
This is a delicious basting sauce, just mix and use on chicken or ribs the last 15 minutes of grilling --- add in some minced garlic if desired.
Provided by Kittencalrecipezazz
Categories Sauces
Time 3m
Yield 1 1/2 cups (approx)
Number Of Ingredients 6
Steps:
- In a bowl combine all the ingredients; whisk until well blended adjusting the liquid smoke seasoning and cayenne pepper to taste.
- Brush on meat towards the end of cooking,.
Nutrition Facts : Calories 325.3, Fat 0.4, SaturatedFat 0.1, Sodium 1368, Carbohydrate 84.9, Fiber 0.2, Sugar 64.3, Protein 1.4
NO COOK BBQ SAUCE
A tangy BBQ sauce that can be used for just about anything from sandwiches to french fries. Kids especially seem to enjoy.
Provided by cynjne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 9
Steps:
- Mix ketchup, vinegar, mustard, sugar, garlic powder, salt, chili powder, cayenne pepper, and black pepper together in a bowl until smooth.
Nutrition Facts : Calories 29.1 calories, Carbohydrate 6.5 g, Fat 0.4 g, Fiber 0.3 g, Protein 0.6 g, Sodium 287.3 mg, Sugar 5.8 g
NO-COOK BASTING SAUCE FOR PORK AND BEEF RIBS
Baste this sauce on pork or beef ribs while grilling or broiling, it is also good on kebobs!. Plan ahead this sauce must be made 8-24 hours before using. Adjust the garlic amount to taste. The amounts stated will make about 3 cups basting sauce, but you can freeze any remaining sauce to use for another time, it will freeze well, or reduce recipe by half.
Provided by Kittencalrecipezazz
Categories Sauces
Time 8h
Yield 3 cups (approx)
Number Of Ingredients 11
Steps:
- In a large bowl mix together all ingredients until well blended; cover and refrigerate 8-24 hours before using.
- Brush on any amount desired while grilling or broiling pork or beef ribs.
- Delicious!
Nutrition Facts : Calories 509.5, Fat 0.6, SaturatedFat 0.1, Sodium 934.6, Carbohydrate 130.5, Fiber 0.8, Sugar 111, Protein 2.3
WORCESTERSHIRE RIBS
Enjoy these spicy, dark ribs!
Provided by Seafood Rick
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover a roasting pan with aluminum foil. Place the ribs into the prepared pan.
- Bake in preheated oven for 10 minutes, turn, and cook 10 minutes more. Remove from oven, and drain off fat.
- Meanwhile, stir together the tomato paste, Worcestershire sauce, hot pepper sauce, and golden syrup in a bowl. Drizzle sauce over the ribs.
- Return ribs to oven, and bake 30 minutes more. Remove from oven, and spread the red pepper and onions over the ribs.
- Return ribs to oven, and bake 10 minutes more.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 35.7 g, Cholesterol 75 mg, Fat 19.1 g, Fiber 2.9 g, Protein 20.4 g, SaturatedFat 7 g, Sodium 680.6 mg, Sugar 16.5 g
BEEF RIBS AND SAUCE
I have made this several times in the past, it is a delicious way to make beef ribs...the sauce from this is really good. Instead of broiling the ribs, you can grill then on the BBQ, and then finish baking in the oven with the sauce. If you are making more than 4 pounds of ribs, then double the sauce ingredients. Potato pancakes go wonderful with this, see my recipe#129156. Cooking time does not include broiling or grilling the ribs.
Provided by Kittencalrecipezazz
Categories Meat
Time 2h20m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Brown the ribs under the broiler for about 25-30 minutes (or cook on the grill).
- While the ribs are browning, combine all sauce ingredients in a saucepan; simmer for 15-20 minutes, or until the flavors are well blended, adjusting all seasonings to suit taste.
- Place the ribs into a medium size roasting pan, and cover with the sauce.
- Bake at 325*F. for about 2-1/2 hours, or until the ribs are cooked to desired tenderness.
- Baste with sauce occasionally.
- **NOTE** the sauce ingredients may be doubled if desired for 4 pounds of ribs.
Nutrition Facts : Calories 297.5, Fat 15.4, SaturatedFat 2.1, Sodium 1196.3, Carbohydrate 41.1, Fiber 2.3, Sugar 32.2, Protein 2.9
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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