Lee Lees Famous Barbecue Sauce For Chicken Recipes

CROUTON CRUSHED CHICKEN TENDERS WITH ORANGE BARBEQUE SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture.
• Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons, and the bread crumbs.
• Dip chicken tenders into the flour and shake of any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.
• Transfer to a platter and serve with the orange barbeque sauce.
• Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined.

BBQ BABY BACK RIBS | KATIE LEE BIEGEL

Steps:

• Combine the brown sugar, chili powder, salt, black pepper, oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture onto both sides of the ribs
• Cover and refrigerate for 1 hour, or up to overnight
• Preheat the oven to 250°F (120 C)
• In a roasting pan, combine the broth and vinegar
• Add the ribs to the pan, cover with foil and tightly seal
• Bake for 2 1/2 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 it's reduced by half
• Add in the barbecue sauce
• Preheat an outdoor grill to medium-high
• Put the ribs on the grill and cook for 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

STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW

Steps:

• For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
• Preheat the oven to 500 degrees F.
• Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
• For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
• Remove the ribs from the oven and preheat the broiler to high.
• Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
• For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
• For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
• Add the dressing to the slaw and toss to combine.

LEE LEE'S FAMOUS BARBECUE SAUCE FOR RIBS W/ PRESERVES

Steps:

• Combine all ingredients in small saucepan and heat until butter is melted.
• Recipe can be doubled or tripled.

LEE LEE'S FAMOUS BARBECUE SAUCE FOR CHICKEN

Steps:

• Blend all ingredients and heat, stirring until butter is melted.
• Makes about 1 cup.