Fall Off The Bone Bar B Q Chicken Recipes

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FOOLPROOF RIBS WITH BARBECUE SAUCE



Foolproof Ribs with Barbecue Sauce image

Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"

Provided by Ina Garten

Time 2h45m

Yield 6 servings

Number Of Ingredients 16

5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks)
Kosher salt and freshly ground black pepper
1 recipe Barbecue Sauce (recipe follows)
1/2 cup vegetable oil
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1 cup (10 ounces) tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup (8 ounces) hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
  • Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
  • About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
  • Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
  • Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

FALL OFF THE BONE BAR-B-Q CHICKEN



Fall off the Bone Bar-B-Q Chicken image

This was one of my favorite meals growing up. We serve the remaining sauce over mashed potatoes. You can use bone-less chicken but it's not nearly as good.

Provided by Bekah Balmer

Categories     Chicken Thigh & Leg

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup catsup
1/4 cup water
1/4 cup vinegar
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon mustard
1 1/2 teaspoons salt
1 teaspoon onion salt
pepper
8 -10 chicken drumsticks or 8 -10 chicken thighs
1/4 cup water

Steps:

  • Combine ingredients (except chicken and 1/4 cup water) and bring to a boil. Simmer for 10 minutes.
  • Pour 1/4 cup water in bottom of a shallow pan. Lay chicken tightly in the pan.
  • Pour sauce over chicken.
  • Bake at 275 degrees for 2 1/2 to 3 hours uncovered. Turn chicken halfway through.

Nutrition Facts : Calories 436.7, Fat 24.4, SaturatedFat 10.8, Cholesterol 148.8, Sodium 1771.8, Carbohydrate 25.1, Fiber 0.3, Sugar 23.1, Protein 29.4

FALL-OFF-THE-BONE CHICKEN



Fall-Off-the-Bone Chicken image

A dry brine combined with low and slow roasting, produces some seriously succulent and juicy meat. A quick flash under the broiler at the end turns the skin crisp and golden.

Provided by Food Network Kitchen

Categories     main-dish

Time 6h20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 teaspoons packed light brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds), patted completely dry
2 tablespoons chopped chives

Steps:

  • Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
  • Preheat the oven to 300 degrees F.
  • Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
  • Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.

CHEDDAR BAR-B-Q CHICKEN BREASTS!!!



Cheddar Bar-B-Q Chicken Breasts!!! image

A wonderful and quick main course just add a veggie and side dish and you have a nice healthy dinner Just added 8-28-04: You can also add chopped tomatoes on top with the green onions and if your in a hurry use the precooked bacon, you can cook the chicken on a grill it tastes wonderful as well!

Provided by Wende

Categories     Chicken Breast

Time 35m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
8 slices cooked bacon
1 cup shredded cheddar cheese
1/4 cup green onion
1 cup barbecue sauce

Steps:

  • Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don't pay attention to the time too much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until cheese melts.
  • Add sliced green onions and serve.

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