Sweet Orange Bbq Sauce Food

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.

HONEY ORANGE BBQ CHICKEN

Steps:

• Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
• Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
• Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
• While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
• Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.

ORANGE BBQ SAUCE

Steps:

• Add orange marmalade, pineapple juice, brown sugar, apple cider vinegar, brown mustard and Worcestershire sauce to a heavy saucepan. Place over medium- high heat.
• Whisk in fresh rosemary, garlic, salt, pepper and red pepper flakes.
• Bring mixture to a rolling boil, whisking often. Remove from heat and cool slightly before serving.
• Store in an airtight container in the refrigerator up to 3 weeks.

SWEET ORANGE SAUCE

Steps:

• Mix the cornstarch with 4 tbsp cold water. Put to the side.
• In a sauce pan, combine lemon juice, orange juice, 1 cup of water, and sugar. Stir over medium heat until the sugar dissolves, then increase heat and bring to a boil.
• Remove the pan from the heat and stir in the cornstarch and cold water that was set aside.
• Return the pan to heat and stir constantly until the sauce thickens.
• Once sauce has thickened, remove from heat and add butter. Stir until the butter is melted.
• Serve.

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.

BEEF RIBS WITH ORANGE BBQ SAUCE

Steps:

• Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
• Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
• Heat half the grill to medium to create indirect heat.
• Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
• Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
• For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
• Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.

SWEET & SOUR BBQ SAUCE

Steps:

• Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, chile-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove from heat and let cool.

BRIE'S SPICY SWEET TANGY BARBECUE SAUCE

Steps:

• Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.

ORANGE BARBECUE SAUCE

Steps:

• Sauté onion in butter until tender. Add the honey, lemon juice, soy sauce and orange peel. Gradually blend the cornstarch into the orange juice. Stir until smooth and add to the onion mixture. Cook over medium heat stirring, until thickened. Use with poultry or pork on grill.

SWEET AND TANGY BBQ SAUCE

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.

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.

SWEET BARBECUE SAUCE

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the ketchup, brown sugar, vinegar, Liquid Smoke if desired and seasonings. Cook and stir until heated through. , Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.

SWEET ORANGE CHICKEN

Steps:

• Place flour in a dish or bowl; add chicken, a few pieces at a time, tossing to coat. Place in a 3-qt. slow cooker., In a small bowl, combine the orange marmalade, barbecue sauce, soy sauce and ginger; pour over chicken. Cover and cook on low until chicken juices run clear, 6-8 hours. Serve with rice or noodles if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.