Barbecue

| Rib Sauce | Barbecued Meatloaves | Cajun Ribs |
| Slow Oven Barbecued Beef | Sunshine Baby Back Ribs |

SAUCE

  • FINISHING SAUCE FOR RIBS
  • ONE CUP OF YOUR FAVORITE BAR-B-QUE SAUCE
  • ¾ CUP HONEY
  • TABASCO TO TASTE
MIX ALL INGREDIENTS TOGETHER AND HEAT. PUT ON RIBS WITH BRUSH ABOUT 30 MINS. BEFORE REMOVING FROM GRILL. MAKES APPROXIMATELY 1 ½ CUPS. print
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bbqmeatloaf

Barbecued Meatloaves

  • Ingredients
  • 1½ pounds "meatloaf mix" of ground chuck, pork and veal
  • ½ cup finely chopped sweet onion, such as Vidalia
  • ½ cup firm fresh white bread crumbs
  • ½ cup chopped flat-leaf parsley
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon milk
  • 1 teaspoon dry mustard
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon freshly grated nutmeg
  • pinch of ground cloves
  • 1 egg
  • 1 cup bottled barbecue sauce
  • Directions
1. Prepare a medium-hot barbecue fire in a covered grill or preheat a gas grill. 2. In a large mixing bowl, use your hands to gently but thoroughly combine the meat, onion, bread crumbs, parsley, Worcestershire sauce, milk, mustard, salt, pepper, nutmeg, cloves and egg. Form the mixture into 6 oval loaves, each about ¾–inch thick.
3. Grill the meatloaves, turning two or three times and brushing with the sauce halfway through the cooking, until the loaves are well browned and crisp on the outside and the meat is no longer pink in the center, about 15 minutes.
Yields: 6 servings. print
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BBQ Ribs

Cajun Ribs
Cajun seasonings add bold flavor to ribs.

  • 4 pounds pork back ribs
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons red pepper
  • 1 ½ teaspoons white pepper
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon oregano leaves
Cut ribs into serving-size pieces. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and grill for 1–½hours. print
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SLOW OVEN BARBECUED BEEF

  • 7 to 9-lb. rump roast
  • 1 teasp. minced garlic
  • 1 teasp. celery seeds
  • 3 tabsp. freshly ground black pepper
  • 1 teasp. ground ginger, optional
  • 4 large Bay leaves, crumbled
  • 1 (12-oz.) can tomato paste
  • 1 cup dark soy sauce
  • ½ cup Worcestershire sauce
  • 1 cup brown sugar, packed
  • 2 med. onions, thinly sliced
Preheat oven to 350 degrees. Tear off two large pieces of foil, enought to completely enclose and seal in the roast. Place the meat on the double sheets of foil and rub it on all sides with the garlic. Combine the celery seeds, pepper, ginger, and crushed bay leaf, then sprinkle on all sides. Mix the tomato paste, soy sauce, Worcestershire sauce, and brown sugar, and smear this on the meat. Score the fat side of the roast and place the onions on top. Wrap in the foil and carefully seal by folding it down well. Place fat side up on a rack in a roasting pan. Cook in the foil for 4 hours. Open the foil to expose the onion-covered top and cook for another hour. To serve, slice thin against the grain and top with pan sauce. Serves 8 print
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Recipe from: "Where Flowers Healed a Nation..." Cookbook and History, Columbus, Mississippi

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Sunshine Baby Back Ribs
Bring summer tastes to the table with this recipe for ribs that have a cirusy accent of lemon, lime and orange.

  • 6 pounds pork back ribs
  • 2 tablespoons cornstarch
  • 2 tablespoons packed brown sugar
  • 1 tablespoon minced fresh mint leaves
  • ½ teaspoon salt
  • 2 cups fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 teaspoon grated lime peel
  • 1 teaspoon grated lemon peel
Combine cornstarch, brown sugar, mint and salt in medium saucepan;
gradually stir in orange and lime juices. Cook and stir until thickened. Remove from heat; stir in lemon and lime peel.
Cut ribs into serving-size pieces. Brush ribs with sauce. Place on broiler pan. Cover with foil. Bake an 350 degrees F. for 1 to 1–½ hours or until tender. Remove foil. Brush with additional sauce. Heat remaining sauce and serve with ribs. print
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