Hello to my fellow blogosphere friends. I have been away awhile while completing my degree but, never fail, I will continue to post and post all my favorite recipes. This is the best homemade BBQ sauce I have ever made. I have doubled, tripled, quadrupled, the recipe as needed. It is really good and, like all recipes, can be tweaked to your liking. I found this recipe in the book America’s Best BBQ by Davis and Kirk. Lem’s BBQ House is located in Chicago, Illinois at 311 E. 75th St., if you’re ever in the area.
- 1/3 cup ketchup
- 1/4 cup packed light brown sugar
- 2 TBS granulated sugar
- 2 TBS apple cider vinegar
- 1 TBS chili powder
- 1 tsp. dry mustard
- 2 TBS Worcestershire sauce
- 1 tsp. sea salt
- 1 tsp. finely ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. ground celery salt
Combine all ingredients in a saucepan over medium heat, stirring to dissolve all sugars, stirring occasionally for 30 minutes, cool to room temperature.
Corn bread is a great side to serve with BBQ. Make some honey butter to spread on them and it’s even better. This is another recipe from America’s Best BBQ cookbook and the restaurant these delicious muffins come from is Branks BBQ & Catering in Sumner, Washington. They fall apart easily if you don’t let them cool as directed.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp sea salt
- 1 to 1 1/4 cup buttermilk
- 1 large egg at room temperature
- 11 TBS butter, melted and cooled
Preheat the oven to 375 degrees. Butter 12 muffin cups. Combine all dry ingredients then sift into another bowl. In a separate bowl mix the buttermilk and egg together with a whisk. Whisk in the melted butter. Pour the wet ingredients into the dry and stir just until incorporated, do not over mix. Pour into muffin cups and bake in middle rack for 15 minutes. Cool on a rack for 10 minutes.
This is the 2nd rib recipe I have placed on the website. The first called for most or all of the cooking time in the oven. This one is on the grill. BBQ weather has arrived and ribs are my all time favorite BBQ fare. This recipe is found in a BBQ cookbook called America’s Best BBQ. Slaughterhouse five ribs is a recipe feature from a restaurant called Oklahoma Joe’s Barbecue and Catering in Kansas City in the above described book. It’s a basic rub but has the best flavor I’ve tried so far.
- 2 TBS white cane sugar
- 1 TBS light brown sugar
- 2 TBS Hungarian paprika
- 2 TBS Lawry’s seasoned salt
- 1 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp white pepper
- 1 tsp finely ground black pepper
- 2 slabs spareribs
In a small bowl, combine all dry ingredients. Remove the membrane from the ribs, season the slabs all over with the rub. Cover and let rest in the refrigerator for at least 2 hours or overnight.
Cook the ribs using indirect method. They are done when you can easily tear or pull ribs apart.