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Sauces and Gravies

Homemade BBQ Sauce

Prep Time: 20 minutes

Cook Time: 35 minutes

Cans: 2 pint jars with some left over for the fridge about 1 C.

Serves: 5 cups

Ingredients:

2 1/2 C. ketchup

2 C. brown sugar

1/4 C. dark molasses

1/2 C. 100% pineapple juice (no sugar added)

1/2 C water

2 tsp. apple cider vinegar

4 tsp. Worcestershire sauce

4 tsp. smoked paprika

4 tsp. mustard powder

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. finely ground black pepper

1/2 tsp. liquid smoke

1 tsp. cayenne pepper, to taste

What to do:

In a saucepan over medium heat, combine all ingredients. Let cook for 4-5 minutes, or until thickened to desired consistency. (Keep in mind the sauce will continue to thicken as it cools — if it thickens too much, thin with a little water or more pineapple juice).

Taste, and adjust the level of heat if necessary. If you’re not canning this then let cool, then store in an airtight jar in the fridge for up to a couple of weeks. Smother on everything.

If you’re canning the BBQ sauce then prepare boiling water canner. Heat pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Ladle hot BBO sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles with the back end of a wood soon, chop stick or wooden skewer. Wipe rim and center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Main Dishes

Oven Baked Sweet BBQ Ribs

Ribs slow cooked in the oven with a delicious dry rub and homemade BBQ sauce. Yummylicious! Super easy, and easily altered to suit your tastes. Cooked low and slow, which makes them so flavorful and fall off the bone tender! This will be your go to recipe! -Mrs. G!

Prep Time: 10 minutes
Cook Time: 3-5 hours

1 rack of ribs about 6-8 pounds
Dry rub:
Honey or your favorite mustard
1 ½ tsp. paprika
1 tsp. chili powder
1 tsp. thyme
1 tsp. oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 C. brown sugar
1/2 tsp. salt and pepper

BBQ Sauce:

http://cooknwithmrsg.com/?s=Bbq+sauce

Or your favorite store bought

What to do:
In a small bowl mix dry rub until combined and set aside.
Rinse pork ribs and pat dry, I use paper towels.
Brush a thin layer of mustard or honey on the ribs. Make sure to do both sides.
Spread the dry rub all over the ribs making sure to cover both sides. Wrap tightly in plastic wrap and let marinade in the fridge for 3 hours, but best when left 24 hours.
When ready preheat oven to 275 degrees
Unwrap the ribs from the plastic wrap and place the ribs on a foil lined sheet pan and paint/mop both sides, generously, with some of the BBQ sauce. Cover with another sheet of foil and place in the preheated oven.
Cook for 3 to 5 hours, this will depend on how thick your ribs are. When your internal temperature reaches 160 F its done. Off the bone’ tender is what you want. Open foil and drain the liquid from the ribs. Brush more barbecue sauce on the ribs, broil for 5 minutes or until the sauce is nice, sticky, a deeper brown color, and bubbly good!

Salads

Smoky BBQ Pasta Salad

Prep Time: 15 minutes

Cook Time: 12 minutes

Serves: 6-8

Ingredients:

1 pkg. kielbasa sausage cut into bite-size pieces

1 C. peas, cooked

1 C. corn, cooked

1 lb. pasta, cooked and drained

1 C. cheddar cheese cubed

1 C. cherry tomatoes cut in half

1/2 C. chopped green onions, extra for garnish

BBQ dressing:

1 C. mayonnaise

1/2 C. sour cream

1/2 C. BBQ sauce

1 chipotle pepper minced (optional)

What to do:

In a large bowl combine sausage, cooked peas, corn, and pasta, set aside. For the dressing: Mix all the ingredients together in a medium-size bowl; combine the salad mixture with the BBQ dressing. Add in the cheese, tomatoes, and green onions; fold in gently.

Christina’s Notes:

Possible add-ins: Chicken, ham, cucumbers, jalapenos, red onions, peppers….etc. Boil the sausage, corn and peas with the noodles, this will give the dish a wonderful flavor and also save on time. If you’re making this the night before keep 1/2 of the sauce to the side and mix it in just before you serve the salad. The noodles tend to soak up the sauce when sitting in the fridge. I often double the dressing for this dish but I do have to admit I like it saucy!!!! 😉

Appetizer

BBQ Stuffed Meatballs

It’s an unexpected surprise to bite into a meatball and find the cheesy filling! Mozzarella Stuffed Meatballs are a fun twist to serve as a party appetizer. Raise your hand if you’re ready for the easiest, cheesiest, tastiest meatball recipe around!

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 20-40 depending on size (appetizer size)

Ingredients:

1 lb. ground beef

1 lb. bulk sausage

2/3 C. panko bread crumbs

2 tsp. minced garlic (2 cloves)

3 T. chopped fresh parsley leaves

1 T. basil

1 T. oregano

1/4 C. freshly grated aseogo

1/4 C. freshly grated Parmesan

3 T. milk

2 extra-large eggs, lightly beaten

Salt and pepper to taste

8 oz. mozzarella cheese, cut into bite sized cubes

What to do:

Preheat the oven to 350 degrees.

For the meatballs mix all the ingredients except the mozzarella cheese together in a large bowl. Scoop one tablespoon or so of meat into a small ball. Press a piece of cheese in the center, and then cover it with another piece of meat, roll to seal in the cheese. Repeat with all meat/cheese. Place meatballs onto a sheet pan lined with parchment paper or you can use cooking spray. Bake for 20-30 minutes, until cooked through and lightly browned. Place meatballs in a large bowl and cover with your favorite BBQ sauce, mix gently to cover all the meatballs. Then serve, Enjoy!

Sandwiches

Slow Cooked Shredded BBQ Chicken Sandwiches (Crockpot)

Prep Time: 10 minutes

Cook Time: 4 hours (depending on size of chicken breasts)

Serves: 4-5 depending on size of chicken breasts

Ingredients:

3-4 chicken breasts

Your favorite BBQ sauce or to make your own go to www.cooknwithmrsg.com

Chicken broth

What to do:

Place your chicken in a slow cooker and fill it with your chicken broth so it’s about 1 inch above the chicken. Then cook until its falling apart. When the chicken is done, place it on a plate and shred it with 2 forks. In a large mixing bowl place your pulled chicken and add your BBQ (the desired amount you like) and mix together. Serve it on rolls with melted cheddar cheese, homemade French fries and a side of fry sauce, to make your own go to www.cooknwithmrsg.com

Sauces and Gravies

Fry Sauce

Prep Time: 5 minutes

Cook Time: 0

Serves: 3/4 of a cup

Ingredients:

1/2 C. mayo, to make your own go to

1/4 C. of your favorate BBQ sauce

Salt and pepper to taste

What to do:

Mix all the ingredients together and you are done – Enjoy with fries or even veggies. The sauce stays good in your fridge for at least 1 month. Enjoy

Sandwiches

BBQ Pulled Pork with Creamy Coleslaw

Prep Time: 10 minutes

Cook Time: 4 hours (depending on size of roast)

Serves: 4-5 with a 3 lb. roast

Ingredients:

3 lb. boneless pork roast (or any size)

Your favorite BBQ sauce or (make your own, see below)

Chicken or Vegetable broth

Creamy coleslaw (go to www.cooknwithmrsg.com for recipe)

What to do:

Place your roast in a slow cooker and fill it with your broth so it’s about 1 inch above the roast. Then cook until its falling apart. When the pork is done, place it on a plate and shred it with 2 forks. In a large mixing bowl place your pulled pork and add your BBQ (the desired amount you like) and mix together. Serve it on rolls with homemade slaw on top and fries on the side, with extra BBQ sauce.

Homemade BBQ Sauce

Prep Time: 20 minutes

Cook Time: 35 minutes

Cans: 2 pint jars with some left over for the fridge about 1 C.

Serves: 5 cups

Ingredients:

2 1/2 C. ketchup

2 C. brown sugar

1/4 C. dark molasses

1/2 C. 100% pineapple juice (no sugar added)

1/2 C water

2 tsp. apple cider vinegar

4 tsp. Worcestershire sauce

4 tsp. smoked paprika

4 tsp. mustard powder

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. finely ground black pepper

1/2 tsp. liquid smoke

1 tsp. cayenne pepper, to taste

What to do:

Taste, and adjust the level of heat if necessary. If you’re not canning this then let cool, then store in an airtight jar in the fridge for up to a couple of weeks. Smother on everything.

If you’re canning the BBQ sauce then prepare boiling water canner. Heat pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Sandwiches

Slow Cooked Pulled BBQ Beef Sandwiches (Crockpot)

Prep Time: 10 minutes

Cook Time: 4 hours (depending on size of roast)

Serves: 4-5 with a 3 lb. roast

Ingredients:

3 lb. boneless beef chuck roast (or any size)

Your favorite BBQ sauce or (make your own, see below)

Beef broth

What to do:

Place your roast in a slow cooker and fill it with your beef broth so it’s about 1 inch above the roast. Then cook until its falling apart. When the beef is done, place it on a plate and shred it with 2 forks. In a large mixing bowl place your pulled beef and add your BBQ (the desired amount you like) and mix together. Serve it on rolls with melted cheddar cheese, homemade fried onions with extra BBQ sauce. Don’t forget that side of homemade potato chips.

Homemade BBQ Sauce

Prep Time: 20 minutes

Cook Time: 35 minutes

Cans: 2 pint jars with some left over for the fridge about 1 C.

Serves: 5 cups

Ingredients:

2 1/2 C. ketchup

2 C. brown sugar

1/4 C. dark molasses

1/2 C. 100% pineapple juice (no sugar added)

1/2 C water

2 tsp. apple cider vinegar

4 tsp. Worcestershire sauce

4 tsp. smoked paprika

4 tsp. mustard powder

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. finely ground black pepper

1/2 tsp. liquid smoke

1 tsp. cayenne pepper, to taste

What to do:

Taste, and adjust the level of heat if necessary. If you’re not canning this then let cool, then store in an airtight jar in the fridge for up to a couple of weeks. Smother on everything.

If you’re canning the BBQ sauce then prepare boiling water canner. Heat pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Side Dish

Flat Curly Cut French Fries with Seasoning

Prep Time: 10 minutes

Cook Time: about 10-20 minutes depending on deep fryer

Serves: 6-8

Ingredients:

4 large potatoes, skin on or off

Oil for frying

2 tsp. salt

2 tsp. pepper

2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

Pinch of ground cayenne

(you can double this if you want more seasoning)

What to do:

Wash and spiral cut your potatoes. Place in a bowl and rinse with cold water until the water runs clear. Fill with fresh cold water and let stand for about 20 minutes. In a small bowl mix together your seasonings, set aside. Get your deep fryer ready and warm oil to 350 degrees. While your oil is getting up to temperature line a plate with paper towel to drain the oil from your fries once done. Now, drain the water from your potatoes and place on paper towels, pat dry to get most of the moisture off. Drop some of your fries in the hot fryer and fry for about 10-20 minutes (this time will vary depending on fryer used). Once done to your liking place cooked fries on plate and sprinkle with seasoning mix.

Christina’s Notes:

Possible toppings: nacho cheese, sour cream, jalapeños, chopped bacon, chopped onion, chopped tomatoes, BBQ sauce, Chili, chopped avocado….etc

Homemade BBQ Sauce

Oven Baked Sweet BBQ Ribs

Smoky BBQ Pasta Salad

BBQ Stuffed Meatballs

Slow Cooked Shredded BBQ Chicken Sandwiches (Crockpot)

Fry Sauce

BBQ Pulled Pork with Creamy Coleslaw

Slow Cooked Pulled BBQ Beef Sandwiches (Crockpot)

Flat Curly Cut French Fries with Seasoning

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