Orange Peel Barbecue Sauce Recipes

ORANGE BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.

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.

ORANGE BBQ SAUCE

Steps:

• Add orange marmalade, pineapple juice, brown sugar, apple cider vinegar, brown mustard and Worcestershire sauce to a heavy saucepan. Place over medium- high heat.
• Whisk in fresh rosemary, garlic, salt, pepper and red pepper flakes.
• Bring mixture to a rolling boil, whisking often. Remove from heat and cool slightly before serving.
• Store in an airtight container in the refrigerator up to 3 weeks.

ORANGE BARBECUE SAUCE

Steps:

• Sauté onion in butter until tender. Add the honey, lemon juice, soy sauce and orange peel. Gradually blend the cornstarch into the orange juice. Stir until smooth and add to the onion mixture. Cook over medium heat stirring, until thickened. Use with poultry or pork on grill.

ORANGE PEEL BARBECUE SAUCE

Steps:

• Combine all ingredients.
• Use as a marinade and basting sauce for pork, chicken or beef.

TANGY ORANGE BBQ SAUCE

Steps:

• Combine all ingredients in a medium sauce pan. Cover and let simmer gently for 20 minutes.
• Stir occasionally, making sure not to scorch.
• Let cool and serve.

SWEET ORANGE BBQ SAUCE

Steps:

• Process in a blender or food processor until smooth - about 15 seconds.
• Scrape down sides and pulse two or three times more.
• Will keep in the fridge up to two weeks.

MOLASSES ORANGE BARBECUE SAUCE

Steps:

• In a saucepan, combine all ingredients.
• Bring to a boil; reduce heat and simmer uncovered fo 20 minutes.
• Use to baste beef or poultry last 15 minutes of grilling.

CITRUS BARBECUED CHICKEN BREASTS

Steps:

• Mix barbecue sauce, orange juice, orange peel together.
• Reserve 1/2 cup sauce mixture.
• Pour remaining sauce mixture into shallow dish.
• Add chicken to sauce mixture; turn to coat well.
• Cover and refrigerate 30 minutes to marinate.
• Drain and discard marinate.
• Place chicken on greased grill over medium coals.
• Grill 12 to 15 minutes or until cooked through (160 degrees), turning and brushing with reserved sauce mixture halfway through grilling time.