Ladybird Johnsons Bbq Sauce Recipes

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LADY BIRD JOHNSON'S BARBEQUE SAUCE



Lady Bird Johnson's Barbeque Sauce image

Butter is a traditional ingredient in old Southern-style barbecue sauces and it's responsible for a lot of flavor here. This is a thin, tasty sauce that both goves over the meat while it's being grilled and gets passed at the table, warm.

Provided by Epi Curious

Categories     Sauces

Time 15m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1/4 cup apple cider vinegar (preferably organic)
1/4 cup ketchup
1/4 cup lemon juice, fresh
1/4 cup Worcestershire sauce
Tabasco sauce, to taste
1 tablespoon garlic, minced (optional)
salt & freshly ground black pepper, to taste

Steps:

  • Melt the butter in a small saucepan. Stir in the remaining ingredients and bring to a boil. Serve warm.

JOHNSON'S SPARERIBS



Johnson's Spareribs image

Categories     Pork     Bake     Super Bowl     Meat     Pork Rib     Party     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

1 (3 1/2- to 4-lb) rack of pork spareribs
1/4 cup Cajun seasoning
1 large lemon
1 cup ketchup
1 stick (1/2 cup) unsalted butter, quartered
1/2 cup distilled white vinegar
1/2 cup Dijon mustard
1/2 cup mild honey
1/2 cup packed light brown sugar
5 tablespoons Tabasco
1 tablespoon salt
1 teaspoon finely chopped garlic
1 teaspoon dried hot red-pepper flakes
1 teaspoon black pepper
Special Equipment
a 17 1/2- by 12- by 2 1/2-inch roasting pan

Steps:

  • Pat ribs dry and rub Cajun seasoning all over them. Fold rack of ribs into thirds and put in a large sealable plastic bag, then marinate, chilled, at least 8 hours, or up to 1 day.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Put rack of ribs, bone side up, in roasting pan and pour 3 cups water around ribs (water will not cover ribs). Bake, uncovered, basting with liquid and turning meat over every 30 minutes, until meaty side of ribs is browned, 2 hours total.
  • Meanwhile, halve lemon and squeeze 1/4 cup juice into a 1 1/2- to 2-quart heavy saucepan. Add lemon halves and stir in remaining ingredients. Bring just to a boil, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Discard lemon halves.
  • Pour off and discard water from roasting pan, then coat ribs with 2 cups sauce. Arrange ribs, meaty side up, in roasting pan and bake until ribs are tender and sauce is baked onto ribs, 40 to 50 minutes more. Serve ribs with remaining sauce.

LADY BIRD JOHNSON'S PEDERNALES RIVER CHILI



Lady Bird Johnson's Pedernales River Chili image

This recipe, from former first lady Lady Bird Johnson, was featured in the 2011 exhibition "What's Cooking, Uncle Sam?" at the National Archives in Washington.

Provided by Jennifer Steinhauer

Categories     dinner, easy, one pot, main course

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

4 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons chili powder, or to taste
1 1/2 cups canned tomatoes, cut up
2 to 6 dashes hot sauce, or to taste
Salt to taste

Steps:

  • Cook the meat, onion and garlic in a Dutch oven over medium heat, stirring, until lightly browned. Stir in the oregano, cumin, chile powder, tomatoes, hot sauce, salt and 2 cups hot water. Bring to a boil, lower heat and simmer, covered, for about 1 hour, skimming off the fat as it cooks.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 12 grams, Sodium 456 milligrams, Sugar 1 gram, TransFat 2 grams

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