COLA BARBECUE RIBS
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the barbecue sauce: Bring the cola to a boil in a medium saucepan over high heat. Cook until reduced by about half, about 5 minutes. Add the ketchup, vinegar, brown sugar, mustard, garlic, Worcestershire sauce, cayenne and 2 teaspoons paprika. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove from the heat and let cool slightly.
- Preheat a grill to medium and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine 2 tablespoons salt, 1 tablespoon black pepper and the remaining 1 tablespoon plus 1 teaspoon paprika in a bowl. Rub the salt mixture all over the ribs. Remove 1 cup of the barbecue sauce to a small bowl; brush over the ribs.
- Wrap each rack of ribs separately in foil. Put the racks, overlapping if necessary, on the cooler side of the grill (indirect heat). Cover and cook, flipping the ribs after 30 minutes, until just tender and beginning to pull away from the bones, about 1 hour to 1 hour 15 minutes.
- Remove the ribs from the grill and carefully unwrap; pour any juices into the pan with the remaining barbecue sauce. Bring the sauce to a simmer over medium heat and cook until thickened, 5 to 7 minutes.
- Increase the grill heat to medium high. Brush the ribs with some sauce from the pan and grill over direct heat, flipping every 5 minutes, until glossy and crisp at the edges, about 20 minutes. Transfer the ribs to a large cutting board and let rest 5 minutes. Cut the ribs between the bones and serve with the remaining barbecue sauce.
- If you're making the ribs on a charcoal grill, you'll need 3 to 4 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat.
VINEGAR AND TOMATO BARBEQUE SAUCE
This vinegary, red tomato Barbeque sauce, is very tart, and to me, sort of beguilingly delicious, I use it on all sorts of things. It's not really kid friendly, but lasts up to three months well-covered in the fridge.
Provided by Tuck Burnette
Categories Sauces
Time 1h
Yield 1 generous quart, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a 12-inch sauté pan, cook the onion till lightly gold, or slightly dark.
- Add all remaining ingredients, and simmer gently for 30 minutes, uncovered, can cover, if desired.
- Cool, and place into a container, put into the refrigerator to store.
Nutrition Facts : Calories 85.4, Fat 3, SaturatedFat 0.4, Sodium 539.8, Carbohydrate 13.3, Fiber 0.4, Sugar 11.4, Protein 1
COPPER RIVER SALMON
Provided by Jonathan Reynolds
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 275.
- Heat olive oil in a nonstick sauté pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare.
- Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 32 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 70 grams, SaturatedFat 11 grams, Sodium 809 milligrams, Sugar 0 grams
FONDUE BARBEQUE SAUCE
Make and share this Fondue Barbeque Sauce recipe from Food.com.
Provided by SB61287
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine all in saucepan. Bring to a boil over moderate heat; stirring constantly. Reduce to simmer for 10 minutes.
- Can be served hot or cold.
Nutrition Facts : Calories 269.8, Fat 0.8, SaturatedFat 0.1, Sodium 3681.9, Carbohydrate 68.1, Fiber 0.9, Sugar 61.6, Protein 6.1
EAST CAROLINA BBQ SAUCE
On a recent trip to the East Coast, I discovered this bold, spicy Carolina BBQ sauce. I'm not a huge fan of the thick and sugary sauces you typically see, so this recipe really intrigued me. It was served with pulled pork, but I've tried it on chicken and it works beautifully. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar or shaker. Seal and shake until sugar has completely dissolved. Use or store at room-temperature for up to 2 weeks.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SIMPLE BARBECUE SAUCE
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you're painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.
Provided by John Willoughby
Categories easy, quick, condiments
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 492 milligrams, Sugar 23 grams
COPPER RIVER KING SALMON WITH BERRY-GINGER SALSA
Make and share this Copper River King Salmon With Berry-Ginger Salsa recipe from Food.com.
Provided by lazyme
Categories High Protein
Time 26m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Salsa:
- Using a food processor, puree 1/2 the fresh berries.
- Add whole berries and pureed berries into a mixing bowl.
- Add the rest of the ingredients (except Salmon) and mix well.
- Salmon:
- Brush fillets lightly with oil.
- Position on broiling pan, and place 4 to 5 inches from heat.
- Broil approximately 11 minutes per inch of thickness.
- Serve with blueberry salsa.
Nutrition Facts : Calories 465, Fat 14.3, SaturatedFat 2.6, Cholesterol 146.3, Sodium 243.8, Carbohydrate 14.7, Fiber 2.5, Sugar 9.8, Protein 66.2
RHUBARBECUE
This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. - Rd Stendel-Freels, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce., In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan., Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.
Nutrition Facts : Calories 533 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1158mg sodium, Carbohydrate 52g carbohydrate (45g sugars, Fiber 2g fiber), Protein 31g protein.
COPPER RIVER BARBEQUE SAUCE
Found this on www.fiery-foods.com & though it was developed for the fantastic copper River salmon I plan to give it a try on our local bluefish, puppy drum, King & Spanish mackerels that we catch & cook on the grill. Prime fall fishing starting up so will be trying this out on the next catch du jour. Will be making a batch tomorrow & letting it set in the fridge a few days (going fishing Friday). I plan to substitute peanut oil as I detest the aftertaste of canola oil. Baste the fish generously while cooking over indirect heat.
Provided by Busters friend
Categories Sauces
Time 2h10m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil.
- Lower the heat and simmer gently, uncovered, for up to two hours.
Nutrition Facts : Calories 782.2, Fat 37.7, SaturatedFat 2.8, Sodium 4078.8, Carbohydrate 116.2, Fiber 3.1, Sugar 104.2, Protein 5.1
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