SCOTT'S SAVORY BBQ SAUCE
This is a very simple Carolina style vinegar based BBQ sauce. A friend of the family gave us this recipe several years ago and after a few tweaks and additions, this is the best BBQ sauce that I've ever had. You combine all of the ingredients and then enjoy. This is easily scaled up or down.
Provided by Silent Hokie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 64
Number Of Ingredients 10
Steps:
- In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 110.9 mg, Sugar 9.2 g
SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS
Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.
Provided by Scott David Hibbard
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 300 degree F (150 degrees C).
- Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
- Preheat an outdoor grill for high heat.
- Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
Nutrition Facts : Calories 1028.8 calories, Carbohydrate 52.8 g, Cholesterol 234.2 mg, Fat 68 g, Fiber 2 g, Protein 50.2 g, SaturatedFat 23.3 g, Sodium 1719.5 mg, Sugar 46.4 g
SWEET AND TANGY BBQ SAUCE
Great thick sauce on ribs and chicken!
Provided by CAPITALCATERING
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 10.2 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 260 mg, Sugar 8.8 g
SCOTT'S SAVORY BBQ SAUCE
This is a very simple Carolina style vinegar based BBQ sauce. A friend of the family gave us this recipe several years ago and after a few tweaks and additions, this is the best BBQ sauce that I've ever had. You combine all of the ingredients and then enjoy. This is easily scaled up or down.
Provided by CookingdadVA
Categories Sauces
Time 10m
Yield 1 Quart, 32 serving(s)
Number Of Ingredients 10
Steps:
- In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 42.2, Fat 0.1, Sodium 549.7, Carbohydrate 10.1, Fiber 0.3, Sugar 9.2, Protein 0.3
SCOTT'S BEEF BRISKET
As a native Texan, I love beef. My brother and I made special grills to cook and smoke 20 briskets at a time for parties. I created this recipe to achieve a similar fork-tender, sweet and spicy brisket using the oven. -Scott Post, Clayton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.
Nutrition Facts : Calories 361 calories, Fat 19g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 1165mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 37g protein.
SCOTT HIBB'S AMAZING WHISKEY GRILLED BABY BACK RIBS
This is really an amazing baby back ribs recipe! I found it about a year ago at another recipe site and have been making it ever since.
Provided by Chippie1
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 300°F (150°C).
- Cut each full rack of ribs in half, so that you have 4 half racks.
- Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat.
- Wrap each half rack in aluminum foil.
- Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat.
- Cook and stir the onions in oil for 5 minutes.
- Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
- Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.
- Bring mixture to a boil, then reduce heat.
- Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
- Remove from heat, and set sauce aside.
- Preheat an outdoor grill for high heat.
- Remove the ribs from the oven, and let stand 10 minutes.
- Remove the racks from the foil, and place on the grill.
- Grill the ribs for 3 to 4 minutes on each side.
- Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
RODNEY SCOTT'S SAUCE
Pitmaster Rodney Scott is famous for his whole-hog barbecue, which is why this recipe will make a whole gallon of his tangy, vinegar-based sauce. Not to worry-it can easily be scaled down for use in smaller scale recipes like these Spare Ribs. This recipe comes from the cookbook, Rodney Scott's World of BBQ, ($24.99, amazon.com) by Rodney Scott and Lolis Eric Elie.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Southern Recipes
Yield Makes 1 Gallon
Number Of Ingredients 6
Steps:
- In a small stockpot, warm vinegar over medium-high heat. When vinegar reaches 150°F on an instant-read thermometer, and just before it starts to simmer (after about 5 minutes), add lemon slices and continue to cook until lemon peels begin to soften and wilt, about 10 minutes more.
- Whisk in black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until sugar is completely dissolved and sauce reaches 190°, about 10 minutes. Remove from heat and allow to cool completely before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks.
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