Best Bbq Rib Sauce Recipes

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BEST RIB SAUCE

Here's a great sauce for your BBQed ribs! Just keep basting this on those babies, and you'll be wishing you could eat ribs every night!

Provided by Fat George

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 45m

Yield 4

Number Of Ingredients 9



Best Rib Sauce image

Steps:

  • In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 84 g, Fat 0.2 g, Fiber 2 g, Protein 2.2 g, Sodium 457 mg, Sugar 79.8 g

½ teaspoon hot pepper sauce
¼ cup fresh lime juice
1 cup brewed coffee
4 teaspoons brown sugar
1 (1.5 fluid ounce) jigger bourbon
1 cup honey
2 teaspoons Worcestershire sauce
½ cup tomato paste
½ cup tomato sauce

FOOLPROOF RIBS WITH BARBECUE SAUCE

Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"

Provided by Ina Garten

Time 2h45m

Yield 6 servings

Number Of Ingredients 16



Foolproof Ribs with Barbecue Sauce image

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
  • Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
  • About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
  • Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
  • Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks)
Kosher salt and freshly ground black pepper
1 recipe Barbecue Sauce (recipe follows)
1/2 cup vegetable oil
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1 cup (10 ounces) tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup (8 ounces) hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

BARBECUE RIBS

This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.

Provided by SEEsign

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 3h15m

Yield 8

Number Of Ingredients 10



Barbecue Ribs image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
  • In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
  • Preheat grill for medium heat. Position grate four inches above heat source.
  • Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g

4 pounds pork spareribs
1 cup brown sugar
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup rum
½ cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

A VERY POPULAR BBQ SAUCE

This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)

Provided by JRNEUMILLER

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10m

Yield 32

Number Of Ingredients 10



A Very Popular BBQ Sauce image

Steps:

  • In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.2 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 278.4 mg, Sugar 9.2 g

1 ½ cups brown sugar
1 ½ cups ketchup
½ cup red wine vinegar
½ cup water
1 tablespoon Worcestershire sauce
2 ½ tablespoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 ½ teaspoons black pepper
2 dashes hot pepper sauce

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