Orange Beer Barbeque Sauce Food

ORANGE BBQ BABY BACK RIBS

Steps:

• Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 325° for 2 to 2-1/2 hours or until tender; drain., In a small bowl, combine the barbecue sauce, orange juice and zest; set aside 1 cup for serving. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Place ribs over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 15-20 minutes or until browned, turning and basting occasionally. Serve with reserved sauce.

SPICY ORANGE BBQ SAUCE

Steps:

• In a med. saucepan over med. heat. Simmer Ketchup, honey, sugar and butter.
• Stir constantly until butter is completely melted - Do not boil!
• Add other ingredients- simmer 10 minutes and taste.
• Gradually add additional seasoning until desired flavor is reached. (ie. Spicier- more pepper, sweeter- more honey.)
• IMPORTANT.
• When adding ingredients do not exceed 1/8 teaspoons at a time. After you add, let it simmer for at least five minutes This will bring the flavors and give you a more honest taste.
• Also if you boil it you'll most likely burn it, so stir constantly.

BEER BBQ SAUCE

Steps:

• Saute the diced onion in the 2 tsp of cooking oil in a saucepan (preferably a deeper one) over medium heat (about 4 mins).
• Once the onion bits soften deglaze with a splash or two of the beer, once the vigorous foaming subsides, add the rest of the beer. Simmer until reduced by half.
• Lower the heat to medium-low. Add the brown sugar, ketchup (or tomato sauce), apple cider vinegar, honey, cumin, garlic powder and black pepper and stir to mix well together. Simmer to reduce. Once the mixture has thickened to your liking, remove from the stove.
• Use an immersion blender to blend the beer barbecue sauce to a smooth consistency or transfer to a food processor (be careful - either allow it to cool down or if still hot, work in batches).
• Taste the finished sauce and season with salt as needed. Transfer to a container. The sauce will keep well refrigerated for up to 2 weeks.

ROOT BEER BBQ SAUCE

Steps:

• Combine a 12-ounce can of root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, 1 tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring, 45 minutes.

SPICY BEER BBQ SAUCE

Steps:

• chop the garlic, onion and chipotle pepper, squeeze the orange juice and measure the remaining ingredients.
• Heat the oil in a saucepan over medium heat. Once the pan is hot, add the garlic and onion; cook until they begin to turn soft.
• Stir in the tomato paste, syrup, chipotle pepper, orange juice, beer, and tomatoes. Continue to cook over medium heat until the mixture begins to boil.
• Reduce the heat to low heat and simmer the sauce for about 10 minutes.
• Remove the pan from the heat, and use an immersion blender to puree the bbq sauce into a texture that you like.
• Add the bay leaf and the Worcestershire sauce and simmer for 20 minutes longer, or until the sauce reaches a consistency that you like.

ROOT BEER BBQ SAUCE

Steps:

• Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.

SPICY ORANGE BARBECUE SAUCE AND DIP

Steps:

• Combine all ingredients in a 3-quart or larger saucepan. Bring to a boil and then reduce the heat and simmer for 10 minutes, stirring occasionally. Use to baste ribs, chicken, or pork during the last 10 minutes of cooking. Serve as a dipping sauce with wings, fried shrimp, or chicken tenders. Store in an airtight container in the refrigerator and reheat before serving, if desired.

BBQ BEER SAUCE

Steps:

• Heat a medium to large saucepot over medium heat. Add the olive oil, garlic and onions and cook until fragrant, about 2 minutes. Add the tomato paste, brown sugar, yellow mustard and Worcestershire; stir together. Stir in the apple cider vinegar and simmer for 1 minute to combine the flavors. Add the canned tomatoes and beer and blend with an immersion blender. Simmer on medium-low heat, stirring occasionally, until the sauce thickens and the flavors have blended, about 45 minutes.

ROOT BEER BBQ SAUCE

Steps:

• Boil the root beer in an 8-quart saucepot over high heat until reduced by half, about 15 minutes.
• Lower the heat to a medium-low and add the ketchup, brown sugar, cider vinegar, pepper, ground ginger and salt. Simmer, stirring frequently, until the sauce reaches the desired thickness, another 5 to 10 minutes.
• Chill in the refrigerator until fully cooled.

ORANGE BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.

ROOT BEER BARBECUE SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.)
• *Smoke-flavored liquid seasoning is available at specialty foods stores and many supermarkets.

NEELY'S BARBEQUE SAUCE

Steps:

• Mix all of the ingredients in a large pot.
• Bring to a boil over high heat, stirring frequently to prevent sticking.
• Reduce the temperature to very low and simmer uncovered, for at least 2 hours, stirring occasionally.
• If you feel it needs it, add salt to taste.
• Remove from heat, cool, and use as needed.
• Store in a tightly sealed container for up to 2 months.

SWEET ORANGE BBQ SAUCE

Steps:

• Process in a blender or food processor until smooth - about 15 seconds.
• Scrape down sides and pulse two or three times more.
• Will keep in the fridge up to two weeks.