Nanas Bbq Sauce Recipes

BEEF RIBS WITH ORANGE BBQ SAUCE

Steps:

• Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
• Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
• Heat half the grill to medium to create indirect heat.
• Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
• Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
• For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
• Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.

NANA'S BARBEQUE SAUCE

Steps:

• Combine ketchup, vinegar, sugar, onion, and lemon juice in a small saucepan. Season with Worcestershire sauce, black pepper, allspice, celery salt, and mustard powder. Simmer over medium low heat for 5 minutes.

NANA'S FALL-OFF-THE-BONE RIBS AND "BARB"-ECUE SAUCE

Steps:

• Lay out a generous amount of heavy foil on a large rimmed baking sheet. Lay one rack of ribs on the foil and rub generously with Applewood rub. You can be generous. I used 2-3 tablespoons per rack, but it is really up to you.
• Wrap the foil around the ribs so that it is completely covered.
• Repeat with the other rack of ribs.
• Let the ribs sit for 30 minutes. Or overnight. Or no time at all, if you're in a hurry.
• Preheat your oven to 250 degrees F.
• Put the ribs in the oven and roast for about 3 hours. Take the ribs out when they are fork-tender.

NANA'S BLACK SAUCE - (WORCESTERSHIRE SAUCE)

Steps:

• Boil all ingredients for 1½ hours or untill everything is soft and pulpy.
• Bottle in sterilized bottles.

NANA'S BARBECUE SAUCE

Steps:

• 1. Combine all ingredients and simmer until thickened.

EASY BBQ SHORT RIBS WITH SMOKY ORANGE BBQ SAUCE

Steps:

• Place the short ribs in a large freezer bag, and add lime juice and cayenne pepper. Let marinate in the refrigerator for 3 hours.
• After 3 hours, heat a Dutch oven with olive oil and sear the short ribs, about 2 minutes per side. Work in batches to prevent steam and create a perfect seal, then move the pieces to a plate.
• In the same Dutch oven, combine beef stock, beer, water, onion, garlic, Serrano pepper, ginger, brown sugar, salt, pepper, and orange juice and orange peels.
• Heat on high until the mixture simmers. Remember to scrape the bits from the bottom of the pot.
• Cook for 4 hours. When done, remove the meat from the liquid, and pull apart with two forks.
• Combine all ingredients, mix well, cover and refrigerate.
• Add about ¾ cup of the Smoky Orange BBQ Sauce to the meat, and mix well. Reheat the meat in a pot over medium heat if necessary.
• Warm up some corn tortillas in a skillet lightly sprayed with olive oil
• Add the BBQ Short Ribs, salsa, and more barbecue sauce, and top with the cucumber-orange salsa.
• Serve with lime wedges, extra salsa, and BBQ sauce.

NANA'S BARBEQUE SAUCE

Steps:

• Combine ketchup, vinegar, sugar, onion, and lemon juice in a small saucepan. Season with Worcestershire sauce, black pepper, allspice, celery salt, and mustard powder. Simmer over medium low heat for 5 minutes.