Corkys Southwest Style Bbq Sauce Recipes

CORKY'S SOUTHWEST STYLE BBQ SAUCE

Steps:

• Melt butter in a large sauce pan. Add onions and cook until tender.
• Add the garlic and chili peppers and continue to cook for an additional 2-3 minutes. Add the chili powder and stir well. Cook over moderate heat until the chili powder's flavor is developed.
• Add the remaining ingredients and simmer for approximately 45 minutes.
• Mix approximately 2 tablespoons of cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch.
• Sauce can be used at this point or be stored under refrigeration for up to one week.

MEMPHIS STYLE DRY RIBS: CORKY'S RIBS

Steps:

• Preheat a grill to medium heat with all of the coals on 1 side.
• Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F.
• Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning.

CORKY'S MEMPHIS-STYLE COLESLAW

Steps:

• Place cabbage, carrots, green pepper and onion into a large bowl. Set aside.
• In another bowl, mix together all of the remaining ingredients.
• Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to meld.
• Stir again before serving.
• NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.