Best-Ever BBQ Sauce recipe
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- Dish type
- Side dish
- BBQ sauce
This barbecue sauce is sweet and spicy. It's also very easy to make, simply pop everything into a saucepan and simmer for 45 minutes. Enjoy with any meat or vegetables you prefer.
74 people made this
IngredientsMakes: 1 litres and 250ml
- 30g butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 125ml orange juice
- 250ml cider vinegar
- 2 tablespoons fresh lemon juice
- 2 slices lemon
- 250ml pure maple syrup
- 4 tablespoons Worcestershire sauce
- 500g tomato ketchup
- 4 tablespoons treacle
- 4 tablespoons dark brown soft sugar
- 2 tablespoons mustard powder
- 1 teaspoon salt
- 1/2 teaspoon crushed chillies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Melt butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender, about 5 minutes. Stir in the orange juice, cider vinegar, lemon juice, lemon slices, maple syrup, Worcestershire sauce, ketchup, treacle and dark brown soft sugar. Season with dry mustard, salt, crushed chillies, cumin and paprika. Simmer for 45 minutes to 1 hour. Remove lemon slices before using.
Reviews & ratingsAverage global rating:(68)
Reviews in English (56)
I have made this sauce twice now, and everyone loves it! It is perfect for ribs. If you add a tablespoon of honey it will be that much better. Also, throw a few drops of hot sauce in. This is truly a great recipe and I highly recommend it. I have even given a few bottles out as gifts! You will not be disappointed.-25 Apr 2006
This is the real deal. Once you've made up a batch of this sauce you'll never go back to that artificially flavored, high fructose corn syrup sold in supermarkets labled as Bar-B-Que Sauce.-13 Jul 2006
The name of the BBQ sauce and the various sweeteners used attracted me to this recipe. It is a wonderful sauce. The longish list of ingredients needed put any cook off. The time spent is worth it. They blend wonderfully. I poured this sauce over drumsticks which I baked. The whole family loved them. Usually my guys prefer white meat over dark but I haven't seen drumskins get eaten so fast as when I used this recipe. Thanks Grampa Dave!-12 Jun 2006
The Best Easy BBQ Sauce Recipe Ever
Barbecue sauce is such an interesting thing. Everyone seems to have an opinion on it and there are so many amazingly tasty variations of it as well. I love making this easy homemade BBQ sauce recipe! There’s something satisfying saying that “I Made This Sauce!” It’ll impress both friends and family alike!
How Do You Make Homemade BBQ Sauce?
My husband just happens to be a pro at throwing together the perfect barbecue sauce with a little bit of this and a little bit of that. For this particular recipe though, I started throwing ingredients in the prep bowl and then he came in and took over, lol. (He’s the one with a good taste for it!)
I had to write down everything he did and make him measure it. (Normally he goes based on taste alone). This recipe is the sauce that he came up with! It’s actually a very easy BBQ sauce recipe to make. It’s a little sweet, yet a little tangy and just slightly spicy. If you don’t like the spice, reduce the pepper down to 1/4 teaspoon and leave out the Tabasco Sauce.
To actually make this recipe, I’ll let you follow the directions toward the end. Be sure to follow them closely. If you end up leaving out the ingredients that make it spicy, don’t worry. It’ll still taste amazing!
How Do you Thicken Homemade BBQ Sauce?
I know, sometimes you set out to make the perfect homemade BBQ sauce and then later find that it’s more runny than you think it’s supposed to be (or that you would prefer). There’s a few ways to thicken your homemade bbq sauce. I’ll list them below:
- Cook it down. The longer you cook it, the more it will reduce (or cook down), which will thicken the sauce.
- You can use flour. Just add 2 tablespoons of flour to 1/4 cup of cold water. Mix it well, then stir into the sauce. This should not change the taste.
- Use cornstarch. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir and mix well while cooking over medium heat a few more minutes, as it thickens.
How to Make Easy Homemade BBQ Sauce in the Bellini Kitchen Master
The Bellini Kitchen Master is a fun machine! It’s both a food processor and/or blender, PLUS it cooks and stirs food while it’s cooking it. It’s pretty amazing!
For this particular recipe, I put the fresh ingredients into the prep bowl to chop my garlic and onion into tiny bits. Then, I added the rest of the ingredients and cooked it in the Bellini Kitchen Master for 30 minutes until it was good and done. It was AMAZING!
I’ve made a video for you below:
For more information about the Bellini Kitchen Master, you can visit their website, enter the giveaway BELOW for a chance to win a free one OR you can even buy one on Amazon. If you’d like to see me use it in another recipe, be sure to click over to the Homemade Tomato Basil Soup Recipe. You can even steam vegetables and fish in it! It’s truly amazing!
What Do You Serve this Easy Homemade BBQ Sauce on?
We ended up putting the BBQ sauce over some chicken in the slow cooker and cooked it all night. I saved a little more sauce though so that I could also dip it in it. YUMMM!!
(This amazing recipe was brought to you by Bellini Kitchen Master)
Best-Ever BBQ Recipes
It’s summer! Even here in the UK, which is always a surprise. Of late we’ve been eating out in the garden, grilling meat on the barbeque and accompanying it with a delicious fresh salad almost every night. It’s so nice to relax outside after a day at work, I just love the long summer evenings.
Here is Ste hard at work on yet another barbeque. Billy is watching carefully in case anything should fall. Toto is off in the background patrolling the garden against squirrels.
The upshot of all these evenings barbequeing is that I have been trying a lot of different marinades, and by trial and error, I have hit upon some pretty foolproof and easy ones which I would like to share with you today, as well as the perfect pulled pork, how to cook melt in your mouth ribs, and a recipe for home made burgers. Everything you need this summer to make your BBQ brilliant!
I’ll start with the marinade recipes, because they’re simplest, and will then give you some tips on how to use them, before going on to the more complicated stuff (which actually really isn’t). Both the chicken marinade recipes are adapted from a book by two of my heroes, Si and Dave, otherwise known as the ‘Hairy Bikers‘. Their ‘Hairy Dieters: Eat for life’ book is a staple in our house for quick weeknight suppers and more extravagant things as well, and every recipe turns out brilliant, every time. I highly recommend it, and the first ‘Hairy Dieters’ book – all your favourite foods, with even better taste, but less calories. Genius!
Now of course you can use the peri-peri marinade on regular wings, thighs, legs or even breasts, so you don’t have to go to the effort of butterflying the chicken (or you could ask your butcher to do this for you), but I think it looks pretty impressive on the BBQ if you have people over, and it’s a great way of satisfying your Nandos cravings at home for a lot less cash.
Very quickly, how you butterfly a chicken: turn the chicken breast side down and using scissors cut either side of the backbone, and remove it, along with foot joints and wing tips. Then cut away all the skin and fat from the chicken. Place it on a board with the breast side facing up, and press down on it to break the breastbone and flatten it as much as possible so it cooks evenly. Make slashes in the thickest parts of the meat. Easy peasy, right?!
- 6 medium-heat chillies (or go hotter if you like it hot, milder if not)
- 4 cloves of garlic
- 3 large handfuls of flatleaf parsley
- 2 tbsp white wine vinegar
- 1 tsp caster sugar
- 2 tsps flaked salt
- 1 tsp smoked paprika
- 1 tsp oregano
Blend the ingredients and rub into the chicken, leaving covered in the fridge overnight if possible, otherwise for at least 3 hours. Baste the chicken with the marinade left in the dish regularly during cooking.
Jerk chicken is another favourite of ours. Sometimes if I have the ingredients in, I make the marinade from scratch with the recipe below. However, of late, we’ve been having it so much we’ve taken to cheating and using Walkerswood Jamaican Jerk Sauce which you can find in supermarkets in a bottle, which is also delicious, but it is pretty authentic (the favourite of Jamaicans apparently – can anyone attest to this?) and packs a serious punch so beware if you are not a fan of really hot food. If you like that, but want to make your own, use the hottest chillis you can find – scotch bonnet are ideal.
Jamaican Jerk Marinade
- 3 hot chillies
- 20g root ginger, peeled
- 4 garlic cloves
- 6 spring onions, roughly chopped
- 2 tbsp white wine vinegar
- 1 tsp thyme
- 1 tsp allspice
- ½ tsp ground nutmeg
- ½ teaspoon cinnamon
- 3 tbsp dark brown sugar (dark muscovado is ideal)
- 2 tbsps lime juice
- 1½ tbsps dark soy sauce
Blend the ingredients and rub into the chicken, leaving covered in the fridge overnight if possible, otherwise for at least 3 hours. Baste the chicken with the marinade left in the dish regularly during cooking.
This BBQ marinade is amazing. It is not what you would call entirely homemade, having ingredients such as tomato ketchup, but I have tried so many and I come back to this one every time, for good reason. Everyone who has tried it has proclaimed it (or rather, the ribs) to be the best they’ve ever eaten. This may be something to do with the fact that usually I get the ribs from Mum and Dad, who rear a few pigs on the farm for us to eat, and the meat from them is always fantastic. It might also be to do with the pre-cooking, which many people miss out. It makes the meat beautifully soft so it falls off the bone easily, but keeps that chargrilled crunchy surface which is so delicious.
I have another of my favourite ‘celebrity’ chefs to thank for this marinade, Donal Skehan, whose blog was one of the first foodie blogs I ever followed. Thanks for all the inspiration Donal!
- 6oz demerara sugar
- 4 tbsp dark soy sauce
- 4 tbsp tomato ketchup (but basic/value range for this)
- 4 tbsp honey (ditto)
- 4 cloves of garlic, finely chopped
- 1 tbsp dried English mustard
- 2 tsp tabasco sauce
Whisk all the ingredients together, and bring to the boil over a high heat. Then reduce the heat and simmer for about five minutes until you have a thick sauce. Pour over your ribs, refrigerate.
So this marinade can of course be used on chicken, sausages, beef steaks, anything you like, and it will still be delicious, but I just can’t get enough of the ribs! To get them super-juicy I simmer them on a medium heat for 1.5 hours prior to marinading. I throw in a sliced onion and a few cloves of garlic and some salt, and just leave it. When cooked, I drain them and cover with the BBQ sauce and leave in the fridge, as always, ideally overnight, but a few hours is fine too. When it comes to cook them, just use the leftover sauce in the dish to baste the ribs regularly, as you would with all these marinades to get the most flavour, and cook until slightly blackened on the edges. Please remember to BBQ responsibly: ample napkins should be available for anyone eating these!
My final recipe for the BBQ is a very simple one for homemade beefburgers. I think they taste so much better than shop-bought, and are much cheaper too. You can even do fun things like add a chunk of melty cheese to the middle of the burger before forming the meat around it, which takes cheeseburgers to a new level, especially if you are greedy like me and my housemates and add extra cheese on top!
- 500g beef mince (makes 4 large burgers)
- 1 small red onion, finely diced
- 1 red chilli, finely diced
- 1 tsp oregano
- 1 tsp thyme
- salt and black pepper
Finely dice the onion and chilli, and add to a bowl with the mince, herbs and seasoning. Use your hands to mix all the ingredients together thoroughly. Separate the mixture into 4 evenly sized balls, and in your hands slowly shape each one into a burger shape. The more shaping you do the better it will hold together on the barbeque, so it is best to press it all together a little as you shape. Chill for a couple of hours before cooking.
Finally, this is not strictly a BBQ recipe, but these days pulled pork seems to be ubiquitous in every BBQ joint in town, and no burger is complete topped without some (though personally I am purist and prefer just a soft white roll with my pulled pork!), plus it is pretty impressive if you have guests coming over, and really really easy to do. For the last hour of cooking, add in a tray of potato wedges to the oven, and you’ve got a feast on your hands. A salad or two is of course essential – more on those next week!
Once again, I’ve tried a few recipes and methods of cooking pulled pork, but popular opinion deems this one the best! However, it is totally possible to cook a pretty tasty pulled pork in a slow cooker, which is a more economical way of doing it, and is ideal if you want to leave it whilst at work all day, but you need to make sure you add liquid to your pork, and I haven’t yet hit upon the perfect liquid marinade.
Delicious Pulled Pork
- Servings: 4-6
- Time: 7 hours
- Difficulty: easy
- large piece of pork (600g-1kilo, cook slightly longer for heavier joint, less for smaller)
- 1 tbsp salt
- 2 tbsps dark muscovado sugar
- 1 tbsps smoked paprika
1. Preheat the oven to 220C. Line a roasting tin with sheets of foil big enough to fold over the top of the pork, then pat the meat dry with a paper towel and add it to the tin. Mix together the salt, sugar and paprika and rub about half into the meat.
2. Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125C. Fold the foil over the top to make a sealed parcel. Put back in the oven and cook for about 6–7 hours, until the meat flakes easily. Pour off the juices and reserve.
3. Turn the heat back up to 220 and cook the pork, uncovered, for 10 minutes to crisp up. Take out, cover with a tent of foil, and leave to rest for 30 minutes.
4. Use two forks, or your fingers to pull into shreds, cutting up the crackling too, and then add the rest of the seasoning, and any meat juices from the tin, and stir in. If possible, leave to soak for 24 hours before reheating in a warm oven to serve.
So there you have it – five foolproof BBQ recipes guaranteed to please, and really easy to make into the bargain. I hope you get to make as much use of them this summer as we already have, and please do suggest your favourite BBQ marinades or meats (or veggies, I’m not vegetablist) in the comments, so I can find some new recipes to try.
Happy Fiesta Friday everyone, thanks Angie, Margy and Silvia for hosting, and enjoy the BBQ!
- 1 (8 pound) pork shoulder roast
- 1 quart apple cider, or as needed
- 5 tablespoons white sugar
- 5 tablespoons light brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 onion, chopped
- 3 cups hickory chips, or more as needed, soaked in water
Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider reserve remaining rub.
Cover pot and refrigerate for 12 hours.
Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
Pour cider brine into the water pan of the smoker add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Best Ever Sweet and Sour Sauce
I LOVE grilling season! We grill at least once a week at my house. I love the quick clean up, the no hassle recipes and that we don’t have to heat up our house!
I have been on the hunt for a good sweet and sour recipe for a while now, but none were making the cut. This recipe took some practicing to get just right and I am proud to announce that it is exactly that… just right!
We lathered our grilled chicken with this sauce and highly recommend it to others. I have tried many sweet and sour sauce recipes over the course of my life and can honestly say this is the best I have tried!
It has a perfect texture and the flavor is sweet and our of this world!
This sauce would make an excellent sauce for coating, lathering and/or dipping.
If you have some grilling planned for this summer, definitely try out this recipe- it is sure to be a huge hit will all who try it!
16 Homemade Paleo BBQ Sauces
Nothing quite tastes like BBQ sauce except for BBQ sauce, so you might have felt a little disappointed if you thought you’d have to give it up. But like many food items, it’s not about giving them up while on Paleo but about finding a way to have them using Paleo approved ingredients. These barbecue sauces don’t use any refined sugar or corn syrup, but bring all the flavor your mouth can tolerate. Cook up big batches of them so you’ll have enough to last you awhile for your efforts.
1. Smoky Hot BBQ Sauce
Some BBQ sauces are hot, others are smoky, but this one tries to be both, and that’s a very good thing. This is one of our favorite BBQ sauce recipes, and you simply can’t go wrong by stocking a supply of it for any meat dish that might need it. You’ll be eating a good amount of meat on Paleo as part of the meat and veggie heavy meal plans it produces. Putting a dab of this sauce on the meat will make it taste that much better in most instances. It has plenty of ingredients, and they’re all Paleo friendly.
2. Peach BBQ Sauce
Add the fresh and fruity taste of peaches to your barbecue sauce and you’ll be surprised at what a difference it can make. It plays really well with the other flavors, while making it perfect for items like chicken or pork, as well as ribs, which is what they’re recommend it goes on. Three slices of bacon mean that it’s going to have a nice smoky and savory flavor to it, so you don’t have to worry about it coming out too fruity tasting. The ripe peaches give it just the right consistency.
3. Maple BBQ Sauce
It’s not uncommon for barbecue sauce to have a maple flavor to it, because maple syrup is added to many brands. But the interesting thing is that it’s not real maple syrup being used in many cases, but rather artificial maple flavoring. Here they bring it back to basics and use actual maple syrup to give it maple flavor. Sounds simple enough, but apparently greed and profit motive make big corporations cut corners and produce sauces at a minimal expense so they can make the most money possible. It’s easy enough to whip this up once you have the required ingredients assembled.
4. Apricot Ginger BBQ Sauce
Apricots and ginger might not be the first thing when you think of barbecue sauce, but after you try this recipe you might have trouble getting them out of your head. They somehow work really well together when combined with tomatoes, honey, and apple cider vinegar to give this just the right BBQ flavor. It’s a way of starting with something you know you’ll like, and kicking the flavor up a notch by adding two distinct flavors in the apricot and ginger. It’s great on chicken, and can be used on ribs for a new taste sensation.
5. Homemade BBQ Sauce
Making your BBQ sauce at home is a fantastic idea. If you make a big enough batch of it, it even makes fiscal sense because you can make it for about the same cost as the mainstream stuff, but you’ll be getting a serious flavor upgrade for your time and effort. This recipe beckons you to put it on short ribs, and is making sure you’ll remember it by using plenty of spices and seasonings to get it right on. Try paprika, cayenne, and chili powder just to get things started. Honey is used for the sweetness, and apple cider vinegar for the tartness.
6. Smoky Tomato and Mango BBQ Sauce
Tomatoes and mangoes never tasted so good together than when mixed up for this barbeque sauce. They are taking a bit of a shortcut by using prepared ketchup, they’ve just made sure that it’s sugar free so that it’s only using tomatoes. You may also want to make sure that it’s organic so you’re getting a high quality brand. The shortcut doesn’t save you too much time really, because you’re still using over a dozen more ingredients in the form of seasonings to get the flavor spot on. There’s even a bit of hot sauce used so this will have a slight kick to it.
7. Cherry BBQ Sauce
Dark sweet cherries will give this sauce an awesome flavor, and cherries simply go well with a sauce like this, lending their flavor and also adding some nutrients to the mix. You don’t often equate a sauce with providing your body with sustenance, but there’s no reason why it can’t help contribute to the larger whole of your nutrition. This uses both maple syrup and molasses, so you know it’s packing the sweet stuff, which goes well with the cherries. The use of chipotle pepper will keep this on the BBQ side of the equation.
8. Potent Primal BBQ Sauce
This is labeled as potent, so if you don’t like spicy sauces, it’s best to move on to the next recipe. But if you seek out spicy sauces that get your taste buds to finally wake up, read on. The potency comes from ingredients like chipotle chili powder, fresh jalapenos, and spicy mustard. But don’t think that this is a one trick pony and it will only taste like heat, it also has wonderful items like garlic, tomatoes, and limes to make it taste fantastic.
9. Sweet and Spicy Bourbon Barbecue Sauce
This is a classic flavor duo when it comes to BBQ sauce, and you can’t quite beat the combination of sweet and spicy. In this recipe the sweetness is derived from a cup of honey, which is plenty of sweet, and also gives it that nice consistency you expect from a barbecue sauce. The spicy aspect of this sauce comes from chili paste, which will bring with it a good amount of heat. Not so much that you’re crying when you eat it, but enough to make a statement. And since it has the sweet backing it up it’s a nice level.
10. Spicy Maple BBQ Sauce
Maple and spice go together nice, and when it comes to a barbecue sauce that’s truly finger licking good you can’t beat it. The maple flavoring comes from pure maple syrup, one source of sweet that is authorized Paleo. The spice is from cayenne, an old standby when it comes to adding spice to a sauce or dish. You’ll also get classic BBQ sauce flavors from the onion powder and garlic powder, and there is sea salt in this as well to help with the flavor.
11. Blackberry BBQ Sauce
You don’t often see blackberries being used in a barbeque sauce, and part of the joy of Paleo is that you get to try to creations and new flavor combinations that you may not have dreamed up in the past. Early man was not privy to being picky about what he ate, and had to make due with whatever came along or what he stumbled onto. That’s why it’s a good idea to eat a wide variety of foods, and to keep an open mind and try new things. This sauce is a good place to start, and will give you extra antioxidants from the blackberries.
12. Carolina Gold BBQ Sauce
This sauce doesn’t look like your typical BBQ sauce because it doesn’t have the classic dark brown reddish hue to it. Instead, it is a bit yellow, and in this case they’re calling it cold. Carolina Gold to be exact, and this is a version of barbecue sauce that you simply must try if you haven’t had it before. They’re using nitrate free bacon, yellow mustard, honey, and apple cider vinegar to give your taste buds a treat, without adding to your midsection in the process. This is another one where you’ll want to mix up a big batch so you have some leftover you can store.
Photo: VA is for Hunter Gatherers
13. Brian’s Barbecue Sauce
Brian starts with a base of homemade ketchup, which is a pretty good idea since most of the commercial barbecue sauce does the same thing. The thing that makes this recipe really special is that he’s using molasses, so it’s going to give the sauce a thickness that you don’t often see in store bought varieties. Add a bit of liquid smoke, two types of chili powder, paprika, and a few other not-so-secret ingredients and you’ve got quite an awesome sauce on your hands, and your chin, and your fingers. Wear a bib and keep the napkins handy with this one.
14. Hickory BBQ Sauce
Liquid smoke is responsible for giving this its hickory flavor, and that makes it stand out when compared to other sauces on our list. This sauce might take a little longer to make than some of the others, but it’s worth it if you’re a BBQ sauce aficionado. You spend a bit of time cooking up the ingredients so their flavors can fully combine, and then you put the whole thing in the blender and blend it until you get the smooth texture of sauce. This could end up being your new favorite, so give it a try when you have a few spare hours.
15. Best Homemade Healthy BBQ Sauce
What’s fun about this sauce is they’ve spent a lot of time perfecting it, and are nice enough to show you how to make it. They’ve kept the goal of making a healthier sauce by reducing your intake of refined sugar and using organic ingredients when possible. Molasses gets the call along with raw honey to make this a sweet sauce. You’ll also find organic tomato sauce and tomato paste to give this a familiar taste and texture, as well as provide plenty of lycopene for your health. It contains ghee for extra buttery flavor, and the necessary seasonings to make it taste classic.
16. Quick and Easy BBQ Sauce
When you’re in a hurry and just want to have a sauce for dipping your chicken in, this is the sauce to crank out. It has just 8 ingredients, and the directions are pretty much mix them all together and eat. You might not feel like you worked hard enough to produce anything, but it actually does work to make a barbecue sauce that saves you from the junk they sell in the stores. This way you know you’re getting a quality sauce, but you don’t have to spend all afternoon making it.
Pulled pork should be tender…but not mushy!
When I see pork being shredded with a food processor and vigorously mixed with sauce until it resembles baby food, it makes me want to cry.
We want tender, juicy pork that can be pulled apart effortlessly, but still has the texture of meat – we don’t want mush! To achieve that, you just need to cook it for the right length of time (10 hours on low is long enough) and toss with the sauce gently rather than vigorously stirring it like it’s a pot of soup!
Best-Ever Amish Oven-Baked Barbecued Chicken
This is an awesome recipe for best ever Amish oven-baked barbecued chicken!
BEST-EVER AMISH OVEN-BAKED AMISH BARBECUED CHICKEN: At first blush I thought this seemed more like a summer recipe, but, you know, you can slather barbecue sauce all over your chicken, pop it in the oven, and eat it any time of year. This is a very versatile recipe you can also baste your bird with this stuff during the summer and stick it on the fiery grill too. So enjoy either way this BEST-EVER AMISH OVEN-BAKED BARBECUED CHICKEN! As is typical with many Amish recipes instructions are a little spare, but basically you just mix everything up and baste it to the chicken and grill or bake. This is a photo of a big barbecued chicken leg I saw at Amish gathering. I quizzed the cooks on what they used and it is the recipe below for BEST-EVER AMISH OVEN-BAKED BARBECUED CHICKEN
Some Amish do use store-bought brands. Seems "Open Pit" is a popular brand among the Amish, but a homemade sauce that sings like the one below would be the way to go in my book. Enjoy!
You can use store-bought tomato sauce, if you do. it should be the equivalent to a quart, most Amish homemakers would use a quart of home-canned.
Preheat oven to 300°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs pour any juices from foil into a 4-cup heatproof measuring cup reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
How would you rate Best-Ever Barbecued Ribs?
DO NOT. Bake them for 2-3 hours I followed the recipe to the tee and after 2 hours 45 minutes baking I finished them on the grill. I used seasoning from a different recipe to suit my tastes. Delicious. However baking them for that long made them pretty dry. Only to be saved by extra bbq sauce. Put them in the oven for 1 hour 45 tops. 3 hours is just way too long. thanks for making my ribs dry :)
I don’t always eat Ribs but when I do this is my absolutely favorite recipe, nothing else compares, I will be home alone this Memorial Day, and Monday will be Rib day for the dog and I. Enjoy!
i made St. Louis ribs and i cooked them for 3 hours. they were falling off the bone so i finished them in the oven. these ribs are greatgreatgreat and the sauce is delish!
I tried this recipe with Beef Ribs. I think one of the keys is to bake and refrigerate first before throwing on the grill as instructed. Really keeps the ribs together and the meld of rub then sauce with the extra time is fantastic. I did keep the ribs out on the counter for 1/2 hr before grilling so as to not put cold meat on a hot grill. As hot as it gets here in summer, doing the bulk of the work in the oven early and ending with a short grilling for that crispiness is no good ppl.
This recipe is the only recipe I will ever need for making ribs ever again. It's so delicious that I only have two changes I've made to it, and that's adding brown sugar to the rub and using smoked paprika. Making this along with Bon Appetit's Bourbon barbeque sauce is so amazing. Everyone who has eaten these ribs after I made them has told me that they are the best ribs they've ever had.
Would so appreciate help - the store sent spare ribs, but pre-cut instead of in slabs. Should I do anything differently? Appreciate any insight!
Delicious and so easy. I only had 3 lbs of St Louis ribs but cooked them just as described (just scaled down the spices) for about 2 hours 45 minutes in the oven, then finished on the grill. Can't wait to make it again and again. I loved the trick of mixing the juices into the barbecue sauce. Thanks Claire!
Ridiculous. I had my doubts about this but I tried it anyway. Needless to say they came out perfect. While grilling I threw some applewood pellets on the coals for some smokey flavor. I just finished 3/4 of a rack of st louis style ribs by myself. I wonder, would this method work with an offset smoker to speed up the smoking time vs smoking raw pork ribs?
I’ve made these many many times, and they always work perfectly. I’ve even been told I should start a restaurants/farmers market stand to sell them.
These ribs are phenomenal, so tasty and easy to make. I highly recommend
I've made this recipe twice the first time in the oven, and the second time on the smoker. both times, the ribs came out perfect!
I've made ribs a few times using this method and they've turned out perfect each time--beautifully tender with a lovely char on the outside. Definitely my go-to technique for ribs from here on out.
The caption says to cook at 300 F, but recipe and video say 350 F. Which is correct?
You want to make these ribs! The rub is an easy and delicious blend of ingredients you probably have in your pantry. The bbq sauce can be your own or a good jar (Sweet Baby Rays). The only thing you will be slaving over is eating the ribs. I am a terrible cook but this recipe makes me the best rib maker ever! Everyone loves them.
Homemade BBQ Sauce Recipe
- Author: Krista
- Prep Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 - 4 cups 1 x
- Category: Condiments
- Method: Stove
- Cuisine: American
An Epic Homemade BBQ Sauce Recipe that&rsquos the ultimate blend of sweet, smoky, tangy with just a hint of spice and it&rsquos made without ketchup! It&rsquos the perfect BBQ Sauce to slather on chicken, ribs, pork, grilled pizza or even a burger!
- 2 (15oz) tomato sauce, no salt
- 1/4 cup honey
- 1/4 cup molasses
- 5 tablespoons brown sugar
- 2 tablespoon worcestershire
- 2 teaspoons liquid smoke
- 1/2 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ancho chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- To a sauce pan add tomato sauce, honey, molasses, brown sugar, worcestershire, liquid smoke, apple cider vinegar, dijon mustard, tomato paste, smoked paprika, chili powder, onion powder, garlic powder, dry mustard, chipotle chili powder, ancho chili powder, black pepper and salt.
- Whisk everything together and bring mixture to a slow simmer for 10 to 15 minutes.
- Let mixture cool and use immediately or store in an air tight container in the refrigerator.
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