Chef Roccos Bbq Sauce Recipes

CHEF ROCCO DISPIRITO'S BBQ RIBS

Chef Rocco Dispirito's BBQ Ribs image

Make and share this Chef Rocco Dispirito's BBQ Ribs recipe from Food.com.

Provided by Ambervim

Categories < 4 Hours

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 baby back rib rack
salt and pepper
1 onion, sliced
12 garlic cloves
1 tablespoon smoked paprika
2 tablespoons liquid smoke
3/4 cup reduced-sugar ketchup (tomato paste thinned out will work)
3 tablespoons red wine vinegar

Steps:

Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet.
In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar.
Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 1 hour and 30 minutes. Or, to enjoy all year round, place in the oven at 425°F for 1/2 hour and then lower to 275°F for another hour, until meat is tender.

Nutrition Facts : Calories 30, Fat 0.2, Sodium 202.4, Carbohydrate 7.1, Fiber 0.6, Sugar 4.7, Protein 0.8

CHEF ROCCO'S BBQ SAUCE

CHEF ROCCO'S BBQ SAUCE image

Categories Sauce Tomato Quick & Easy Dinner Healthy

Yield 4 servings

Number Of Ingredients 7

Ingredients

salt and pepper to taste
1 large vidalia onion, roughly chopped
12 garlic cloves, roughly chopped
1 tablespoon paprika
2 tablespoons liquid smoke (such as Stubb's)
3/4 cup reduced-sugar ketchip, such as Heinz
3 tablespoons red wine vinegar

Steps:

Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet. In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar. Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 30 minutes. Or, to enjoy all year round, place in the oven at 475°F for 1/2 hour and then lower to 275°F for another hour. Recipe courtesy of Chef Rocco DiSpirito

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