Chook Me!

Anyone have good BBQ sauce recipes? I'm looking for new directions to take my ribs, beef and chicken!?

Hey guys, I'm bored of my usual sauce recipes. Please don't make me resort to store bought sauces, for the love of god!!!! I like tomato and vinegar based sauces, so bring them on.

Public Comments

1. Here ya go, I Hope you like these SPECIAL BARBECUE SAUCE FOR CHICKEN 1 onion, finely chopped 3 cloves garlic, minced 1/2 cup olive oil 2 tablespoons brown sugar 1 tablespoon chili powder 2 teaspoons salt 1 teaspoon dry mustard 1 teaspoon paprika a pinch of cayenne pepper 1/4 teaspoon each thyme and marjoram a generous pinch of rubbed sage 2 tablespoons water 2 8 ounce cans tomato sauce 1/2 cup freshly squeezed lemon juice 2 drops hickory or mesquite liquid smoke (optional) Sauté onion and garlic in olive oil until translucent, but do not allow to brown. combine brown sugar, chili powder, salt, mustard, and remaining herbs to form a paste with the 2 tablespppons of water. Add liquid smoke, if desired (not necessary if you will be using an outdoor grill). Simmer mixture gently without covering, for 10-15 minutes, stirring occasionally, until mixture slightly thickens. Use this sauce to brush on chickens during the last 10-15 minutes of grilling or brush on rotisserie chicken as a basting sauce. Makes enough sauce for 2-3 chickens RED WINE BARBECUE SAUCE 2 teaspoons fresh Rosemary, minced 2 shallots, peeled and minced 1 tablespoon olive oil 3/4 cup red wine 2/3 cup tomato puree 2 tablespoons Worcestershire sauce 3 cloves garlic, minced 1/3 cup dark brown sugar 1 tablespoon balsamic vinegar 3 tablespoons unsulphured molasses 1 teaspoon Tabasco 1 teaspoon liquid Hickory smoke 2 teaspoons Coleman's English dry mustard salt and pepper, to taste 1 tablespoon butter In a saucepan, saute shallots in oil 4-5 minutes, or just until they begin to take on a little color. After 2 minutes, add Rosemary and garlic. Add wine and bring to a boil. Then reduce heat and simmer until there is only half the amount of liquid remaining in pan. Stir in tomato puree, then add remaining ingredients (except butter). Simmer 15 minutes or until sauce is thickened. Season to taste with salt and pepper. Stir in butter and allow to cool to room temperature before using. Store unused sauce tightly covered in refrigerator for up to 1 week.
2. I have an "ancient" recipe using garlic, balsalmic vinegar, sugar, olive oil, and salt and pepper. I can't remember the exact measurements as I make it a different way each time. But it's more of a glaze. It's tart and sweet. Especially good on riblets and chicken thighs. It's a family recipe that kind of changes each generation. When I do food in this sauce, there is literally none left.
3. You sound like a gourmet chef. I just bake the meat till it is done, pour on the bottled sauce and bake it till the sauce is cooked. Don't make such a big deal out of it. All BBQ sauce tastes the same when it is cooked.
4. Oriental Ribs Yield: 2 1/2 cups sauce Serves 6 INGREDIENTS: * 6 pounds baby back pork ribs * 1/2 cup hoisin sauce, or more to taste * 1/2 cup mashed, black bean sauce, or more to taste * 18 ounces tomato purée * 1 1/2 teaspoons ground ginger * 1 1/2 teaspoons five-spice powder * 1 1/2 teaspoons ground anise * 10 ounces (5/8 cup) granulated sugar * 2 tablespoons puréed fresh garlic * 1 tablespoon Tomato Shade (red food coloring, optional) * 3 tablespoons salt, or to taste * 1 tablespoon dry sherry PREPARATION: 1. Preheat the oven to 400 degrees Fahrenheit. 2. Cut the ribs into serving size pieces and place them in a glass dish. 3. In a bowl, mix all the other ingredients thoroughly. Spread the mixture on the ribs and let them sit for 4 to 6 hours at room temperature, or covered, overnight in the refrigerator if you prefer. 4. Set a rack over a roasting pan with 1 to 1 1/2 inches of water in it. Remove the ribs from the marinade and place them on the rack. Cook the ribs until they are done, about 30 to 40 minutes. Turn and baste them every 10 minutes during the cooking. Hawaiian Luau Barbecued Beef Ribs Yield: 2 2/3 cups sauce Serves 4 to 6 INGREDIENTS: * 1 cup soy sauce * 6 tablespoons dark brown sugar, packed * 1 cup water * 2/3 cup dry sherry * 2 teaspoons pure ground hot red chile, or to taste * 2 teaspoons five-spice powder * 3 teaspoons minced fresh ginger * 2 teaspoons minced garlic * 4 to 6 pounds beef short ribs PREPARATION: To Prepare the Sauce: In a small saucepan combine all the ingredients through the garlic. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs. To Barbecue the Ribs: Two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with sauce several times during the marinating period. It is not necessary to refrigerate the ribs. When the fire is ready, position the rack 3 inches above the heat source. Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Place the ribs on the grill and sear for 10 minutes each side. Spoon on the reserved marinade a little at a time after each turn. Cook for 5 minutes, then turn and baste the second side. Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside. Serving Suggestions: Serve Hawaiian style surrounded by flowers and orange wedges or by pineapple slices. Accompany the ribs with rice molds (below). A fresh fruit salad tops off this perfect barbecue. To Make Rice Molds: Make rice molds by simply pressing cooked rice into 1/3-cup-size buttered ramekins, then steaming them in an inch of water for about 10 minutes before unmolding and serving. You could also add some of the marinade to the unmolded cooked rice plus 2 tablespoons each of chopped Bermuda onion and slivered toasted almonds. Garnish each portion of rice with minced parsley after you unmold it. Harlem, New York Style Spareribs Ingredients 2 slabs pork spareribs (about 3 1/2 pounds total) 1-1/2 tsps salt 1/2 tsp freshly ground black pepper 1/2 tsp crushed red pepper flakes 2 to 3 cups white wine vinegar Barbecue Sauce: 16 ounces Red Devil Hot Sauce 2-1/2 tsps crushed red pepper flakes 1 small onion, sliced 1 small stalk celery, sliced 3 cups tomato puree 1-1/2 cups water 1-1/2 cups sugar 1 lemon, sliced Instructions To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece. Rub the salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450 degrees F. Pour the vinegar over the ribs and bake 1-1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 degrees F for 1 hour. The ribs should be tender and well browned. This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing. To finish the ribs, preheat the oven to 400 degrees F. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough of the barbecue sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side. Make 8 servings. Barbecue Sauce: Combine all the ingredients in a heavy pot and heat just until hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain, and store in a tightly covered jar in the refrigerator. Makes about 5 cups. Yield: 4 servings Tequila Pork Ribs INGREDIENTS: * 6 pounds pork spareribs * 1/2 teaspoon salt * 1/2 teaspoon black pepper, ground * For Tequila Barbecue Sauce: * 1 (12-ounce) can frozen pineapple juice, concentrate * 1 (6-ounce) can tomato paste * 1 cup tequila * 1/4 cup lemon juice * 2 tablespoons distilled white vinegar * 1 tablespoon garlic, minced * 1 teaspoon hot sauce (or more if preferred) PREPARATION: Rinse ribs and pat dry. Season with salt and pepper. Preheat grill for high heat. Place ribs on grill and cook for ten minutes. Move ribs to indirect heat. Meanwhile, combine ingredients for barbecue sauce in a large saucepan. Bring mixture to a boil over medium-high heat, stirring often, about 20 minutes. Remove sauce from heat and baste tops of ribs generously with sauce. Turn over and cook for 20 minutes. Baste other side of ribs generously with sauce; turn over grill for 30 minutes. Serve ribs with reserved sauce.
5. Here's a awesome sight that I use regularly. Check it out. I promise you won't be disappointed. http://www.recipegoldmine.com/grillsauce/grillsauce.html
6. Cowgirl BBQ Sauce 1 yellow onion, chopped 4 celery stalks, chopped 1/2 cup ketchup 1/2 cup water 2 cups Worcestershire sauce 1/2 cup vinegar 2 1/2 teaspoons ground cumin 2 1/2 teaspoons chili powder 2 1/2 teaspoons hot sauce 2 1/2 teaspoons black pepper 2 1/2 teaspoons kosher salt 1/4 cup liquid smoke flavoring 2 tablespoons brown sugar 2 tablespoons Dijon mustard 1/2 cup, plus 2 tablespoons molasses Puree onions and celery. In a large sauce pot combine the puree and the remaining ingredients and simmer for 30 minutes. ********************************************************************* also, have you ever tried a white bbq sauce for your chicken? it's wonderful, and refreshing to have something different..... Big Bob Gibson's Alabama White BBQ Sauce 1 quart mayonnaise 3/4 quart apple cider vinegar 1/2 cup corn syrup 1/4 tablespoon cayenne pepper Prepared horseradish Lemon juice Salt and freshly ground black pepper Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl. Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.
7. tomato paste, brown sugar, dry mustard, pepper paste (best found in your asain markets) and the key ingredient: Apple butter (found in your jelly section)...add some apple vinegar if you're really fond of the tartness.
8. You can find a good BBQ sauce recipe at : www.all-about-meat.com I think it's called Marine Corp BBQ sauce by John Smith. If you go to the "about us" link all his articles are listed.
9. My main resource for any kind of recipe I can think of is at: http://allrecipes.com/ I was just on there today to get some extra ideas for fried chicken like putting barbecue sauce in the egg and milk batter.
10. hI Joker : I might have a new recipe for your beef and chicken, ok you will need 1 jar of regular bb-q sauce 1 small jar of strawberry preserves (smuckers) no substitututes ) it has to be smuckers only ok and a regular size jar of honey. mix all three ingredients in a medium size bowl and let it chill for about an hr. cook your meat or poultry as usual then about 5 min before the meat is done spread the sauce over the meat and let it soak in for a few minutes say about 3 to 5 minutes. this sauce has a great taste and it is perfect for any kind of meat or poultry. enjoy and have a fun bb-q save me a piece :) bye spongebobsqrpants65 @yahoo.com