Even as we sit, quarantined in our homes, summertime is approaching. That means that soon we will be able to enjoy bonfires, starry nights, and smores! It also means that we will all be grilling more meals than before. So, in preparation for that, let’s get inspired by these incredible saucy recipes!
Homemade barbecue sauce
- 2 cups ketchup
- 1 cup brown sugar
- 1/3 cup molasses
- 3 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon liquid smoke
- 1 tablespoon fresh minced garlic
- 1 tablespoon dried onion flakes
- 1 tablespoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- Add ketchup, brown sugar and molasses into a large saucepan over medium-high heat.
- Next, add in apple cider vinegar, Worcestershire sauce, and liquid smoke.
- Mix garlic, onion, and dry seasonings together.
- Whisk into ketchup mixture and bring to a boil.
- Lower temperature and simmer for 15 minutes.
- Remove from heat and cool to room temperature.
- Store in a mason jar or airtight container in the refrigerator until ready to serve.
Best Barbecue Ribs Ever
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 racks baby back ribs
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 cup barbecue sauce
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium-high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
- 3 pounds bone-in chicken parts
- 1/3 cup McCormick® Grill Mates® Barbecue Rub
- 1/4 cup barbecue sauce, (optional)
- Season chicken evenly with Rub. Refrigerate 30 minutes, if desired.
- Prepare grill for indirect medium-low heat (250°F to 325°F). Preheat the grill by turning all burners to high with the lid closed. Turn off burner(s) on one side of the grill. Turn the burner on the other side to medium-low. Place chicken on the unlit side of the grill. Close lid.
- Note: To maintain medium-low heat (250°F to 325°F), keep the lid closed and adjust the lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
- Grill for 40 to 45 minutes or until the internal temperature of the thickest part of the chicken is 165°F, turning occasionally. Move chicken to the lit side of the grill with the skin-side down. Turn the lit side of the grill to high.
- Grill, uncovered, 3 to 5 minutes longer or until chicken is lightly charred, turning once and brushing with BBQ sauce if desired.