My Moms Bbq Recipes

MY MOM'S BBQ

Steps:

• 1. Preheat your slow cooker on low for 10 min.
• 2. Brown the ground beef until its no longer pink. Drain off access fat. Add this to the slow cooker.
• 3. Add the rest of the ingredients to the hamburger and stir.
• 4. Cook on LOW for a few hours until the bbq has had time to marry all the flavors. Add to buns and enjoy.

MY MOTHER'S BBQ SPARE RIBS

Steps:

• Preheat an oven to 400 degrees F. Stir the hoisin and ketchup together in a large bowl. Season the spare ribs on both sides with salt and pepper.
• Cut the rack into individual ribs. Add to the hoisin mixture and toss to coat evenly. Transfer the ribs to a large baking dish, clean the sides of the dish, and cover with aluminum foil. Place the ribs in the oven.
• Cook the ribs in the oven for 25 minutes, then remove the foil and continue to cook until the sauce becomes syrupy and the meat is tender, about another 25 minutes. Remove from the oven, pile the ribs on a platter, and serve immediately.

MY MOM'S BARBECUED RACCOON

Steps:

• 1. My Mother would place this in a pressure cooker but I think a slow cooker would suffice. She would add the celery, Sliced onion, and carrots, Garlic, Salt and pepper, and water or beer. She would pressure cook for 5 hours then remove from cooker and debone all the meat. Then add Barbecue sauce and cook for another hour.

MOM'S BEST RIBS

Steps:

• Cut ribs into serving-size pieces. Place ribs, meat side up, in a roasting pan. Bake, uncovered, at 325° for 2 hours; drain. Combine remaining ingredients; pour over ribs. Bake, uncovered, for 1 to 1-1/4 hours longer or until ribs are tender, basting occasionally.

MOM'S OVEN-BARBECUED RIBS

Steps:

• Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once.

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

MY MOM'S BAR-B-QUE SAUCE

Steps:

• Combine all ingredients in a medium saucepan. Stir well to make sure the brown sugar and mustard is disolved. Bring to a boil, then simmer uncovered for 15 minutes, stirring occasionally.
• Can be brushed on cooked chicken or ribs and grilled for ten minutes, or made into ham or pulled pork bar-b-que sandwiches using 3 lbs. of meat.
• Enjoy!