Chef Roccos Bbq Sauce Recipes

MAMA'S MARINARA

Steps:

• Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
• Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.

CHEF ROCCO DISPIRITO'S BBQ RIBS

Steps:

• Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet.
• In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar.
• Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 1 hour and 30 minutes. Or, to enjoy all year round, place in the oven at 425°F for 1/2 hour and then lower to 275°F for another hour, until meat is tender.

CHEF ROCCO'S BBQ SAUCE

Steps:

• Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet. In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar. Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 30 minutes. Or, to enjoy all year round, place in the oven at 475°F for 1/2 hour and then lower to 275°F for another hour. Recipe courtesy of Chef Rocco DiSpirito