Virginia Pruitts Perfect Barbecue Sauce Food
DARNED GOOD BONELESS SHORT RIBS
Provided by Fred Thompson
Categories Beef Marinate Fourth of July Father's Day Backyard BBQ Dinner Meat Beef Rib Summer Tailgating Family Reunion Grill Grill/Barbecue Party Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.
- 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- 3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.
VIRGINIA PRUITT'S PERFECT BARBECUE SAUCE
Provided by Fred Thompson
Categories Sauce Mustard Fourth of July Super Bowl Father's Day Backyard BBQ Condiment Tailgating
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Mix all the ingredients together in a medium saucepan. Place over medium heat and slowly bring to a boil. Reduce the heat slightly and cook until thickened, about 10 minutes. Thin with water if it gets too thick. Serve on anything your heart desires. Pour into an airtight container and refrigerate for up to 3 weeks.
PRIZE WINNING BARBECUE SAUCE
Easy, fast, and the best. Diane Gray won first place in the Richmond World Invitational Rib Championship in Virginia. Reported by Merle Ellis, "The Butcher", of the Charlotte Observer in 1987. I always double the ingredients because it goes fast. Good on pork and chicken.
Provided by Chef fuzzycat
Categories Sauces
Time 15m
Yield 16 ounces
Number Of Ingredients 6
Steps:
- Mix all ingredients with wire wisk or mixer. Use a baste when cooking meats. Especially good on spare ribs. Preparation time: 15 minutes.
Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 212.5, Carbohydrate 8.2, Fiber 0.1, Sugar 7.2, Protein 0.3
VIRGINIA BARBECUE
Make and share this Virginia Barbecue recipe from Food.com.
Provided by Colleen321
Categories One Dish Meal
Time 8h15m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Cut roast into chunks. Place in 3-quart or larger slow cooker.
- Mix onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce, vinegar, pepper. Pour on roast. Cook on low for 8 hours.
- Remove pork from cooker; shred. Mix with sauce in cooker.
BARBECUE SAUCE
Learn how to make superb barbecue sauce and wow your barbie guests - it's incredibly moreish
Provided by Good Food team
Categories Condiment
Time 35m
Yield Makes 450ml/16fl oz
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add the remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.
Nutrition Facts : Calories 19 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.06 milligram of sodium
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