BBQ

Bourbon Barbecue Sauce

Outrageously good homemade barbecue sauce with molasses, chili, onion, lemon juice, tomato sauce, Worcestershire sauce, and bourbon.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Makes enough for 4-6 racks of ribs

All barbecue cooks have their own “secret sauce,” but for the most part, each relies on some sort of sugar, something acidic like vinegar, fat – typically butter – and something else to make it special.

This sauce uses molasses, lemon juice, bourbon and Worcestershire sauce as its main flavors.

It has that tart, sweet, salty, rich and spicy combination that I think all great barbecue sauces need. Use this barbecue sauce with ribs, pulled pork or even tri-tip.

Note that most (not all) of the alcohol from the bourbon will boil away while the sauce reduces, leaving bourbon’s distinctive caramel-flavored tang.

Ingredients

  • 1/4 cup vegetable oil, such as canola or peanut
  • 1/4 cup butter
  • 1 chopped chile pepper, such as a serrano
  • 1 medium yellow or white onion, grated
  • 1 cup bourbon or Tennessee whiskey
  • 1/2 cup ketchup or tomato sauce
  • 1/2 cup lemon juice
  • 1/2 cup apple cider vinegar
  • 1/3 cup dark molasses
  • 1/3 cup Worcestershire sauce
  • 2-3 tablespoons brown sugar
  • Salt to taste

Method

1 Heat the butter and oil in a sauce pan over medium-high heat.

2 Grate the onion through the coarse grate of a box grater, or finely mince the onion if you don’t have a grater.

3 Add grated onion and chile to the oil/butter combination and cook over medium heat for 3-4 minutes, or until onions turn translucent. You do not want the onions to turn color.

4 Add the bourbon: Take the pan off the heat and add the bourbon. Return to the stove, turn up the heat to medium-high again and boil down the bourbon for 5 minutes.

5 Add the ketchup, lemon juice, vinegar, Worcestershire sauce, molasses, and the sugar. Mix well and return to a simmer.

6 Cook the sauce for a few minutes to combine the flavors and then taste test it. Is it salty enough? (It should be from the Worcestershire sauce). If not, add salt. Is it spicy hot enough? If not, add a little cayenne powder. Is it sweet enough? If not, add some molasses.

7 Let the sauce cook down slowly until it thickens, about 20 minutes. Keep it on low heat while your ribs cook. Alternatively, you can make this sauce ahead of time and reheat it when you cook the meat. It will stay good in the fridge at least a week; I’ve held mine for two weeks with no problem.

Posted by gen_gen - 2019 at 

Categories: BBQ   Tags: , , ,

Kansas City Barbecue Sauce

Homemade Kansas City barbecue sauce! A rich tomato-based sauce that is just as sweet as it is spicy.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Yield: Makes about 2 1/2 cups

Please welcome Hank Shaw as he continues on his tour through barbecue sauces, this time with a Kansas City style barbecue sauce. ~Elise

Sweet and Spicy

To me, Kansas City barbecue sauces are thick, tomato-based sauces that are just as sweet as they are spicy. Endless variations are possible, but the sweet-thick-tomatoey elements need to be there for KC BBQ.

This is a sort of apple-y version, with sweetness from both brown sugar and apple juice as well as an acid kick from cider vinegar. I add a little smoky chipotle powder, too, just because I like it; chipotle is not generally used in traditional KC barbecue.

Some Like It Hot

The cayenne added at the end is purely optional: I like things hot, but if you really can’t take heat, omit the cayenne and cut the chili powder down to 1 teaspoon instead of a tablespoon.

Matures as It Cooks

This sauce will mature as it cooks. It needs at least 30 minutes to come together, but can cook for hours if you simmer it gently enough. Taste it periodically, and adjust the salt and heat as you go: Remember it’s easy to add more salt and spice, impossible to remove it.

Slather this sauce on slow-cooked chicken, ribs, pork or even beef. Don’t put it on until the end of the cooking process, though, because the sugar in it will caramelize fast… and the burn. Leave it to the final 10-20 minutes of cooking. Then brush a little on right when you serve.

This makes enough sauce for 10-20 chicken legs or thighs, 4 racks of ribs or a regular pork shoulder.

Ingredients

  • 2 cups tomato sauce or ketchup
  • 1/2 cup apple juice
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 5 Tbsp butter
  • 3 Tbsp paprika
  • 2 Tbsp chili powder
  • 1 Tbsp chipotle powder (optional)
  • 4 finely chopped garlic cloves
  • 1/2 medium onion, finely chopped
  • Salt to taste
  • Cayenne to taste

Method

1 Heat the butter in a pot over medium heat for 2-3 minutes. Add the onion and sauté until it begins to brown. Add the garlic and sauté for another 2 minutes.

2 Pour in the remaining ingredients and stir well to combine. Simmer slowly for at least 30 minutes, and up to 2 hours.

Adjust the heat and salt levels with the cayenne and salt right before you plan to use this sauce, which is great on ribs, chicken and pork shoulder.

Posted by gen_gen -  at 

Categories: BBQ   Tags: , ,

South Carolina Mustard BBQ Sauce

Not all barbecue sauces are red. Enjoy this tangy South Carolina barbecue sauce made with yellow mustard, onions, vinegar, sugar, and cayenne.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Yield: About 2 cups

Please welcome Simply Recipes contributor Hank Shaw who is doing a series here on barbecue sauces. If you love mustard, you’ll love this sauce! ~Elise

Yellow BBQ Sauce?

Not all barbecue sauces are red. In fact, one of my favorites comes from South Carolina, and is a bright yellow, mustard-based sauce that is every bit as delicious as a vinegar or tomato-based sauce.

Yes, I know such things are blasphemy in the Barbecue Belt, where your local style of BBQ is the only true one. Fortunately, I am from New Jersey, where we don’t really have an indigenous barbecue. That leaves me free to enjoy them all.

This sauce can be as simple or as complex as you want. It must have yellow mustard, vinegar, sugar and onions. Everything else is icing.

This version goes with brown sugar and cider vinegar, as well as some dry mustard and cayenne for kick.

Matures As It Cooks

Like most barbecue sauces, South Carolina BBQ sauce matures as it cooks. You will want it to cook at least 30 minutes, but if you are holding it for hours, you might need to add a little more mustard and water to keep it pourable.

What to put this on? Really anything. Like Emeril Lagasse says, you could put this sauce on a bumper and it’d taste good.

I typically will put it on pulled pork, country pork ribs, regular pork ribs, pork belly – see a trend here? – but I’ll also use it on barbecued chicken or turkey, and I bet it might even be good on a big piece of swordfish, sturgeon or catfish.

Use this sauce toward the end of barbecuing meat because the sugar will caramelize fast, then burn. So leave it until the last 45 minutes or so, and paint it on in coats, letting each coat cook into the meat a bit before adding the next one.

Ingredients

  • 4 Tbsp. butter
  • 1/2 onion, grated
  • 1/2 cup yellow mustard (the kind you get at the ballpark)
  • 1/2 cup brown sugar
  • 1/2 cup cider vinegar
  • 1 Tbsp dry mustard (like Coleman’s)
  • 1 teaspoon cayenne
  • 1 bay leaf
  • Salt to taste

Method

1 Heat the butter over medium heat until it’s frothy, then add the onion and sauté for 3-4 minutes. Do not let the onions brown.

2 Add everything else, stir well and simmer slowly for 30 minutes or more.

Posted by gen_gen -  at 

Categories: BBQ   Tags: , , ,

Smoky Barbecue Sauce

It’s smoky! Rich, spicy, smoky barbecue sauce. Perfect for burgers, ribs, or beef brisket.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Makes 2 cups

This smoky barbecue sauce from Hank Shaw is one of the best bbq sauces I have ever tasted. Smoky, spicy, and rich in flavor. Seriously good. ~Elise

Yep, I’m back with another barbecue creation. This time it’s a dark, rich sauce loaded with smoky flavor.

I designed this to go with red meat, preferably beef, venison or bison, but I bet it’d work with pork or poultry, too.

The two key ingredients in this sauce are chipotles in adobo and liquid smoke. Liquid smoke, which is essentially distilled smoke collected from moisture added while burning hickory — and it’s hickory smoke I use here — is available in most supermarkets.

Chipotles in adobo are easy to find in Latin markets, but if you cannot find them use chipotle powder instead. And if you can’t find chipotle powder, try using Spanish smoked paprika. If all else fails, use chili powder.

This sauce needs to be cooked slowly for at least 45 minutes, and 1 hour is better.

Use it on barbecued beef brisket, beef ribs, or on a burger.

When handling the hot chiles in adobo, use gloves, or a plastic bag to protect your hands. After handling chiles wash your hands thoroughly in hot soapy water. Do not touch your eyes for several hours.

Ingredients

  • 4 Tbsp butter (can substitute vegetable oil)
  • 1/2 grated onion
  • 1 15-ounce can crushed tomatoes
  • 1/2 cup cider vinegar
  • 2 Tbsp brown sugar
  • 1/4 cup molasses
  • 1-4 chipotle chiles in adobo (depending on how hot you want your bbq sauce)
  • 1 teaspoon liquid smoke
  • 1 Tbsp finely chopped fresh sage
  • Salt to taste

Method

1 Sauté the grated onion in butter: Heat the butter in a heavy pot over medium-high heat until it froths (or heat vegetable oil until hot), then add the grated onion. Sprinkle a little salt over the onion. Sauté until the onion just begins to color, about 4-5 minutes.

2 Mince the chipotle chile: While the onions are cooking, finely chop the chipotle chiles in adobo. They are hot, so start with one chile. You can add as many more as you want later.

3 Add chipotle and remaining ingredients to the onions: Add the chipotle to with the onions, then add the tomatoes, vinegar, molasses, sugar, liquid smoke, and chopped sage. Stir to combine and let this simmer for 5 minutes. Taste it and add salt and more chipotle if you want.

4 Simmer 1 hour: Simmer the sauce gently, uncovered, for 1 hour. Before serving, taste one more time for salt and chile.

Posted by gen_gen -  at 

Categories: BBQ   Tags: , ,

Dr Pepper Barbecue Sauce

Barbecue sauce made with Dr. Pepper soda, onion, tomatoes, orange juice, vinegar, honey, and cayenne. Great with pork ribs or brisket.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 1 hour, 35 minutes
  • Yield: Makes 2-3 cups

Please welcome Hank Shaw as he continues on his tour of barbecue sauce recipes with this Dr Pepper BBQ sauce. ~Elise

Cooking with cola or root beer is common, so we figured why not cook with Dr Pepper?

Using soda as the base for a barbecue sauce does two things right off the bat: You get sugar and you get acid. You can literally make a glaze out of nothing more than soda. We went a little further with this recipe, making it a full-on BBQ sauce.

If you don’t like Dr Pepper, you can substitute another dark soda; I’d recommend root beer. And you don’t technically need to put the sauce in the blender, but it does make a smoother sauce that goes on meats better.

What to use this sauce with?

We first did it with slow-cooked pork country ribs, but you could also use it on regular ribs, pork shoulder, ham, beef ribs, or brisket. I bet it would be good on chicken, too, although we haven’t tried it.

You do need to cook this sauce down to get the full flavor, so give yourself some time. Once it’s done, you can store the sauce in the fridge for at least a week.

Ingredients

  • 1 cup minced onion
  • 1/4 cup vegetable oil
  • 1 1/2 cups Dr Pepper
  • 1 can of crushed tomatoes, about 15 ounces
  • 1/2 cup orange juice
  • 1/4 cup cider vinegar
  • 1/2 cup honey
  • 1/2 to 1 teaspoon cayenne
  • Salt to taste

Ingredients

  • 1 cup minced onion
  • 1/4 cup vegetable oil
  • 1 1/2 cups Dr Pepper
  • 1 can of crushed tomatoes, about 15 ounces
  • 1/2 cup orange juice
  • 1/4 cup cider vinegar
  • 1/2 cup honey
  • 1/2 to 1 teaspoon cayenne
  • Salt to taste

Method

1 Heat the vegetable oil in a pot over medium-high heat. Add the onions and sauté for 4-5 minutes, stirring often.

2 When the onions are just beginning to brown, add the remaining ingredients and stir well to combine. Simmer for 30 minutes.

3 Pour the sauce into a blender or food processor and purée it until it is smooth. (Note that if you are using a blender, either work in batches, filling the blender no more than a third of the way at a time with the hot sauce, or slowly add the sauce while the blender is running on low speed.)

4 Put the sauce into a saucepan, bring to a simmer and continue to simmer, uncovered, for 1-2 hours.

The sauce will store for several weeks in the fridge.

Posted by gen_gen -  at 

Categories: BBQ   Tags: ,

Slow and Low Country Ribs

BBQ Pork “Country Ribs” – cut from the shoulder, cooked slow and low, and glazed with the barbecue sauce of your choice! This country-style ribs recipe teaches you all you need to know.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 3 hours, 30 minutes
  • Yield: Serves 6-8

When it comes to the grill or barbecue, I defer to my colleague Hank, especially when it concerns meat. Here he shares his country style ribs recipe, or how to cook “country ribs,” slow and low. A favorite! ~Elise

Country Style Ribs Recipe

Country ribs. Big slabs of porky goodness cut from the shoulder of the hog. Sold boneless or bone-in, these are nothing like a rack of ribs. They are pork logs, laced with fat, and require slow, low-temperature cooking to become delicious.

That’s the downside: You can’t do a fast country style ribs recipe.

The upside is that country ribs are all meat, so you only need one to fill you up. In fact, I slice them in half because a full rib, which can weigh a pound, can be too much for some people.

How to Cook Country Ribs

The best way to cook country ribs is over a wood fire, but you can cook them on a charcoal or gas grill, or even in the oven. Just repeat after me: Slow and low.. slow and low…

You’ll want to sauce these country ribs with something. It can be as simple as cider vinegar, or you could use your favorite barbecue sauce. To accompany this country style ribs recipe, we chose a sweet and spicy Dr. Pepper BBQ sauce.

Ingredients

  • 4 country ribs, about 3 pounds
  • Kosher salt
  • Vegetable oil
  • The barbecue sauce of your choice

Ingredients

  • 4 country ribs, about 3 pounds
  • Kosher salt
  • Vegetable oil
  • The barbecue sauce of your choice

Method

1 Cut and salt the ribs: Country ribs are usually more than a foot long. We recommend slicing them in half before cooking, as they’ll be easier to handle. Coat the ribs in oil and then salt them well.

Much of the fat will render away in cooking, leaving a crispy-salty-fatty bit you will be fighting over with your friends.

2 Slow cook the ribs for 90 min to start: To cook the ribs, you have several choices. You can bake them in a 250°F oven (line a baking pan with foil and cover the pan).

You can slow-roast them in a gas grill (covered) with half the burners turned off (put them on the side that is not over direct flame).

You can set up a large charcoal grill like a smoker and cook the country ribs on the cool side (again covered). But best of all would be to build a wood fire on one side of the grill and slowly barbecue these ribs over woodsmoke.

No matter what you do, let the ribs cook untouched for 90 minutes. At the 90-minute mark, turn them and paint them with your barbecue sauce – we like the sweet-spicy Dr. Pepper BBQ sauce for this, but you could also use a South Carolina mustard-based barbecue sauce, a Bourbon BBQ sauce, or a traditional Kansas City-style sauce.

3 Then, every 30 minutes or so, turn your ribs and paint them again with the sauce. How long to cook? Depends on how hot your fire is. At least 3 hours. Maybe as many as 5 hours. You really, really want to slow-cook these ribs because they are pretty fatty. The slower you cook them, the more fat renders out and the smoother your ribs will be. Take your time.

4 Move to hot side of grill or broil: When the meat begins to fall apart – you’ll notice this when you turn the rib – you’re ready for the final step. Paint the ribs one more time and then move them to the hot side of the grill. If you are using the oven method, move the ribs to the broiler.

Let the ribs cook a minute or two so the sauce can caramelize. Pay attention, and do not let the ribs get too blackened. A little char is good, but you don’t want a briquette.

Serve with coleslaw, potato salad, deviled eggs or whatever you’d like. Oh, and napkins. Lots of napkins.

Posted by gen_gen -  at 

Categories: BBQ   Tags: , , ,

The Best Dry Rub for Ribs

This BBQ Spice Rub isn’t just for ribs! It also goes great on pork chops, pork loin, and pork shoulder! You can even add it to your favorite BBQ sauce for an extra kick.

Ready in:

  • Prep time: 5 minutes
  • Yield: 1 1/2 cups

I grew up in St. Louis, where we take our BBQ seriously. Though there are myriad styles of BBQ, I always have a simple, go-to BBQ spice rub on hand for pork and ribs.

I’ll use it as a base from which to add layers of flavors, then add sauce on top. Other times I’ll use it as is (especially on pork chops) for an easy and quick meal.

WHAT’S IN THIS DRY RUB

This BBQ rub uses a lot of dark brown sugar to give it sweetness and a tiny flavor of molasses that the brown sugar imparts. There’s also mustard and cayenne to give it a little bit of heat and smoked paprika to add a touch of smokiness.

Onion and garlic powder round out the flavor with their aromatic notes, and tiny bit of allspice is the secret ingredient that will have your guests asking “what’s in this rub?” at the dinner table.

WAYS TO CUSTOMIZE THE RUB

Like all spice blends, you can customize it to your own taste:

  • If you like your BBQ rub less sweet, use less brown sugar (reduce to 1/2 cup) or swap it for coconut sugar to make it paleo-friendly.
  • Consider more pepper or reduce the salt to suit your palate.
  • Omit the allspice or substitute it for cinnamon or nutmeg to add some earthiness. Omit the cayenne if you don’t like spicy.
  • Add red chili peppers, Korean chili flakes, or Aleppo peppers for more complex spicy notes.
  • Add cumin or coriander for some more depth.

USE THE BEST HERBS AND SPICES

Dried pantry herbs and spices will lose potency and flavor over time, and for this spice rub, you definitely want fresh dried herbs and spices.

Most spices last 2 years when properly stored, though it depends on the herb or spice. The best way to test is to crumble a pinch of the spice or herb with your fingers and then smell it. If the herb or spice smells musty or you can barely smell it, you probably need to replace it.

Pro tip: Use an airtight glass jar to mix the ingredients together and you’ll save on cleanup!

HOW LONG DOES THIS RUB LAST AND HOW SHOULD I STORE IT?

Store this spice rub in an airtight container in the pantry with the rest of your herbs and spices, clearly labeled with the date. If the spices you used are fresh, the rub should last about a year, though the brown sugar might harden a bit in the meantime. This makes the rub difficult to use, and so you should make a new batch when and if this happens.

HOW TO USE THIS SPICE RUB

This spice rub is great on pork chops, pork loin, pork shoulder/butt, and ribs. You can use it by itself or in conjunction with your favorite BBQ sauce for an additional flavoring.

FOR RIBS:

If you’re using it on ribs without any other seasonings or ingredients, rub the ribs all over with the spice mix, applying it liberally until no more rub will stick to the ribs. You can grill right away or you can let the ribs rest for an hour or overnight in the refrigerator for the rub flavor to penetrate.

Grill over low heat (200°F to 250°F) like you would these Memphis Style Ribs, flipping the ribs every hour for about 4 hours (although depending on the heat of your grill it can be up to 6 or 7 hours).

FOR PORK SHOULDER BUTT/ROAST:

Generously rub the spice mix all over the pork shoulder roast. Get the rub into all the crevices! Wrap it well in butcher paper or plastic wrap and place it back in the fridge overnight to let the rub spices infuse flavor into the roast.

The next day, proceed to cook the meat with the method you like. Use a slow cooker to make BBQ pulled pork tacos similar to these Mexican Pulled Pork Tacos, a pressure cooker for these carnitas, or grill it slowly to make sure it gets some smoke, like in these BBQ Pork Shoulder on a Gas Grill.

FOR PORK CHOPS:

Drizzle a little bit of oil over the pork, then sprinkle and rub in as much spice blend as you want. Like the ribs, you can rest the chops for an hour or in the fridge overnight, or cook them right away. Grill or pan fry as you normally would.

Just keep a lookout for high heat, as the sugar in the rub burns easily. Lower heat for both methods of cooking is recommended.

You can also sous vide the pork chops, although if you do be sure to sprinkle more rub on to the chops right before the reverse sear. But again, remember when reverse searing the meat, cook it at a low temperature as the sugar in the rub will caramelize and burn above 250°F.

WANT SOME INSPIRATION FOR THESE RUBS? CHECK IT OUT!

  • Memphis Style Pork Ribs would benefit from this rub.
  • Rub pork chops with this blend and then cook them sous vide.
  • Swap out the rub used for the pulled pork in this sandwiches with this all-purpose rub.

Three More Rubs to Know:

  • The Best Dry Rub for Fish and Seafood
  • The Best Dry Rub for Steak
  • The Best Dry Rub for Chicken

Ingredients

  • 3/4 cup packed dark brown sugar (or 1/2 cup if you prefer a more savory rub)
  • 2 tablespoons kosher salt
  • 2 tablespoons onion powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon allspice

Ingredients

  • 3/4 cup packed dark brown sugar (or 1/2 cup if you prefer a more savory rub)
  • 2 tablespoons kosher salt
  • 2 tablespoons onion powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon allspice

Method

1 Mix: Place all the spices in an airtight glass jar and shake gently to combine.

2 Store: Store in an airtight container for up to a year.

Posted by gen_gen -  at 

Categories: BBQ   Tags: , , ,