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Ingredients: 32 Ounce(s) Bottle ketchup 2/3 small Jar prepared yellow mustard 1/2 Pound(s) Dark brown sugar 1/3 large Onion, chopped coarsely 3 Tablespoon(s) Distilled white vinegar 2 large Lemons, sliced 3 Drop(s) Tabasco hot sauce Directions: Preparation time: 1/2 day, but constant attention is not required. Simmer the sauce, stirring until the sugar is melted. Then, stir occasionally for a few minutes while the oil is drawn out of the lemon. Do not allow to scorch. Remove from heat and set aside. Broil the ribs flesh side up until browned. Turn and cook flesh side down, brown again. Now brush both sides with some of the sauce and cook on each side for five minutes. Do not let them burn or blacken! The RIBS at this point look good, but they are still raw. Cut the ribs apart and dip each rib in the sauce. Pile the ribs high on a full-sized oven broiler rack and pan, and pour any remaining sauce, less a cup or so, over the ribs. Cover the ribs with heavy-duty aluminium foil, tucking in around the outside edge of the pan to make an airtight container. Cook in the oven at 325F for 2 hours. Remove from oven and open very carefully. Beware the live steam that will rush out. Allow to sit, opened for a few minutes. The end result is smoked, steamed, tender meat which falls from the bones. All fat is rendered and drains into the pan. Use leftover sauce when warming over the second day. SAUCE VARIATION: Molasses, tomato paste, onion, spices Unfortunately I don't have anyplace to grill outdoors so can first part of the recipe (which calls for outdoor grilling) be substituted by putting the ribs in the oven? Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a wok. When very hot, add ribs in small batches and fry until brown and crispy, about 5 minutes. Remove and drain. [They are absolutely delicious at this point. Once I forgot to make the sauce until I was half done eating the ribs! They're great served at this point with various Chinese dips ++mustard with a dish of chopped scallions, hoisin sauce, chili sauces, etc. S.C.] Combine sugar, vinegar, salt and soy sauce. Remove oil from wok; return wok to stove and turn heat to high. When hot, add vinegar mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss in the mixture until well coated. Serve warm or at room temperature. San Francisco Chronicle, date unknown... I have never tried that, but I suspect a compromise could be worked. Most of the actual cooking occurs during the oven portion. The purpose of the outdoor grilling is to both sear and seal the meat, and impart the unique flavor of barbecue to the ribs by exposing it to the smoke created when the drippings from the meat vaporize on the hot briquets. An additional (and desirable) flavor is also imparted to the meat if real charcoal briquets are used. The addition of the "Secret Sauce" during the last portion of the outdoor phase also contributes to the taste. As a non-outside alternative, I would suggest oven broiling of the ribs as a substitute for the outdoor searing. During the final portion, the coating of the slabs could still be done (the 5 minutes per side part). To possibly aid in giving a barbecue-like flavor, a drop or two of liquid smoke could be added **only** to the small portion of the sauce that is used to coat the ribs during the searing process. There's a possibility the time under the broiler may need to be shortened when compared with the outside method. Liquid smoke is a very potent ingredient, and I have never found it satisfactory for my own use. Obviously, some must, as it is still sold. As a rule of thumb, I would advise forgetting about the amount recommended for use on the bottle, and if in doubt, "use less". Then, following the oven broiling, you can continue by cutting the ribs apart, and continuing by the recipe.
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Arrange chicken and lemon alternately in rectangular microwavable dish, 11 X 7 X 1 1/2 inches. Cover tightly and microwave on high 12 to 15 minutes, rotating dish 1/2 turn after 6 minutes until done; drain Crock pot barbecued beef brisket Combine all ingredients except brisket in removable liner. Add brisket and turn to coat well with barbecue sauce. Marinate 3 to 4 hours, or overnight in refrigerator. Place liner in base. Cover and cook on auto for 8 hours; or low for 9-11 hours; or hi Ranch style chicken fried steak and gravy Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt m Barbecued lamb chops Arrange lamb chops in large glass baking pan, Combine melted butter and wine, crush Bouquet Garni and add to butter and wine. 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Add tomato juice, garlic, Chocolate a la espanola (spanish-style hot chocolate) Break chocolate into small pieces. Place in saucepan with liquid. Heat slowly, stirring with a whisk, until just before the boiling point. Dissolve cornstarch in a few tablespoons of cold water. Add dissolved cornstarch to chocolate mixture and stir const Barbecued shrimp and chicken Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing the grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing African ribs with peanut sauce Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic until tender. Add chicken broth and coriander seeds. Season to taste with salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are te Gujarti style roasted potato salad Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika. Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in car Stout marinated ribs with honey galze For ribs: Whisk first 6 ingredients in a large bowl to blend. Place ribs in a glass baking dish. Pour marinade over. Cover and refrigerateovernight. For glaze: Whisk all ingredients together in a bowl. Prepare bbq medium heat. Remove ribs from Crockpot barbecued turkey legs Sprinkle turkey with salt and pepper. Place in a crock-pot. Combine remaining ingredients; pour over the turkey. Cover and cook on low for 5 to 7 hours. If the turkey legs are small, serve one thigh or one drumstick per person; if large, slice off the mea Barbecued pork Here's a recipe from The Diabetic Gourmet your husband might like. Cut pork into bite-size pieces. Combine ingredients in plastic bag and marinate 1 to 2 hours. Remove meat from bag and discard marinade. Put meat on small rack or skewers and bake at Haroseth (haroseth afghani style) This recipe is enough for 10 persons, who will use it at Seders & lather it on homemade matzoh. 1. Mix everything together & serve at Seders. Barbecued pork loin with grilled onions Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer re Rick's no-fail southern fried chicken Place buttermilk in a l-gallon plastic bag. Mix buttermilk with 1 tsp. salt and 1/2 tsp. pepper. Pour over chicken in bag and seal. Marinate for at least 2 hours or overnight. Measure flour, 1 tsp. salt,1/2 tsp. pepper and 1 TBSP. poultry seasoning and pl Black or pinto beans & chicken, southwestern style In a large frying pan over medium heat, heat the olive oil. Add the chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove from pan. In the same pan, over medium heat, adding more oil if needed, Saute the onion, red peppe Barbecue-style turkey thighs In the crockery cooker combine all ingredients except the turkey. Place frozen tukey thighs atop the catsup mixture, meaty side down and flat on the cooker. Cover and cook on low heat for 10 to 12 hour or high heat for 5-6 hours. Serve over rice. Thai-style, spicy eggplant-mushroom sauce Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove m Barbecued beef roll * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ~------------------------------------------------------------------------- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in Barbecued squid with hot dipping sauce (squid sate) No country of origin, but I'm betting on Vietnam this time, mainly from the dip. Coconut milk is easily made if you have a blender or food processor. Boil 1 1/2 cups water. Pour it over 1 1/2 cups of fresh or dry grated coconut. Beat it in th 3 bean salad - mexican style Drain canned beans, combine with green pepper and onion. Set aside. Combine remaining ingredients, except taco seasoning. Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally. Before Barbecued duck #3 Twelve hours before roasting the duck, place a large wok on the stove and fill with 1 gallon water. Add the honey and vinegar and bring to a full boil. Holding the duck by one wing, ladle the hot liquid over the duck, coating well. Continue to lad Cajun style chicken nuggets * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb Pan bagnat (sandwiches, monaco style) *Anne's note: The nutritional analysis omit the anchovies; they would substantinally increase the sodium in the recipe "Pan Bagnat is the name for this stuffed sandwich in Monaco and in France (where the name is hyphenated). The filli Carciofi alla giudia ("giudia" style artichokes) Snap off the artichoke stems, remove any tough or blemished petals, then snip off prickly tips. Place artichokes in boiling water with lemon juice and let stand for 10 minutes. Remove, pat dry and sprinkle insides with salt. Set artichokes stem-do Barbecued pork cream soup Melt butter in a large saucepan over low heat. Add ground barbecued pork & mix together. Add flour & stir constantly for 4-5 min., but don't allow to burn. Add all seasonings to broth & then slowly add to first mixture. Slowly add Beurre blanc (basic recipe) Sweat shallots to bay leaves. Add cognac and white wine and reduce until consistency of syrup. Mount with butter. Finish with salt and sherry vinegar. Variations: uni (1/2 tray) grain mustard Contributor: Farallon recipe Barbecued garlic * Fresh Oregano also may be used. ~------------------------------------------------------------------------- Place whole heads of garlic, prepared as for Roas ted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs o Barbecued beef sandwich 1. cook ground in its own fat in steam jacketed kettle or roasting pan until beef loses its pink color , stirring to break apart. drain off excess fat. set aside to be used in step #2. 1a. combine onions, peppers, tomato past, chili powder, pepper, brow Barbecued chicken sandwich Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks. Barbecue Sauce: In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add remaining ingredients and simmer until thickened. Rub Nancy bird's original recipe: To prepare: Take one finger from each hand. Place next to edge of mouth. Lift up. Hold in place for 1 minute. Use in place of smile. Works a lot better than a frown! 8-) Italian style stuffing In a large skillet cook bacon in olive oil until about halfway done. Add celery and onion and cook until transparent. Pour off fat from skillet and use it to cook giblets, then prosciutto, then liver until done. (Freeze the liver to make it easier to cho Barbecued chicken with glaze In large screw top jar combine paste, oil, orange juice, vinegar, salt, peppercorns & garlic. Cover & shake vigorously to blend. In a shallow dish pour sauce over chicken. Cover & marinate 2 hours at room temperature or overnight in refrigerat Barbecued shrimp #5 1. Shell, devein and butterfly shrimp, leaving the tail segments intact. Cut each bacon strip crosswise in 4 sections. Slice chicken livers thin and cut in similar-size sections. 2. Place a piece of chicken liver, then bacon, on the flattened surf Another irish soda bread recipe Mix all the dry ingredients in a LARGE bowl. Mix in caraway and rasins. Mix in buttermilk. It helps to use your hands to mix this because the dough is stickey DO NOT USE AN ELECTRIC MIXER. I did this a couple of times and the bread came out very f Barbecued spareribs with tangy bbq sauce PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the Barbecued shrimp Mix ingredients and pour over shrimp in casserole dish. Marinade at least one hour in refrigerator (preferably overnight). Bring back to room temperature and bake at 350 for about 20 minutes for 3 pounds of shrimp or a little longer for 5 pounds Barbecued rainbow trout Fill cavity of fish with chopped onion and tomatoes. Sprinkle lemon juice over fish, along with salt and pepper. Wrap fish in foil. Barbecue fish approximately 10 minutes on each side... Barbecued shrimp #2 Rinse shrimp in cold water and drain well. Pinch off and discard head, but leave as much of the fat in the head attached to the body (I said it would taste good, not that it would be good for you!). In a small bowl combine the seasoning mix ingre Small shanghai-style sweet and sour ribs Cut spareribs across bone into 1-1/2 inch lengths. Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a wok. When very hot, add ribs in small batches and fry until brown and crispy, about 5 minutes. Remove and drain. Combine sugar, vine Barbecued shrimp & chicken Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing the grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, a Eggs motul style * There should be about 1/2 cup of the shredded cheese. In a large saucepan, soak the beans overnight in the water. (Or bring to boiling, simmer for 2 minutes, cover and let stand for 1 hour.) Do not drain. Add the 1/4 cup of onion, garlic Barbecued bean soup Place alI ingredients in CROCK-POT except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to CROCK-POT. Stir in barbecue sauce before serving. German style beef roast Preheat oven to 325F. Trim fat from meat. Place meat in 4-quart Dutch Oven. In medium bowl, combine beer and ketchup. Pour over meat. Cover and bake about 2 1/2 hours or until meat is tender. Transfer to serving plate; cover and keep wark. For sauc Barbecued tri tip Trim and discard fat from beef. Wipe meat with damp towel, then spring with garlic salt and pepper. Prepare barbecue for direct heat. When grill is very hot, lay meat on barbecue. Cook, turning as needed, to brown evenly, until meat is rare in center or t