Jönsson - Barbecue cookbook beginner: Grilling and Air Frying indoor grilling for all season, Complete guide for smoking type of meat
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- Book:Barbecue cookbook beginner: Grilling and Air Frying indoor grilling for all season, Complete guide for smoking type of meat
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1 medium onion, chopped |
2 tablespoons butter |
2 garlic cloves, minced |
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped |
1 cup ketchup |
2/3 cup packed brown sugar |
1/4 cup cider vinegar |
1 tablespoon Worcestershire sauce |
2 teaspoons ground mustard |
1/2 teaspoon pepper |
1/8 teaspoon liquid smoke, optional |
- In a sizable saucepan, saut onion in butter until tender.
- Add garlic; cook 1 minute longer. Stir in the rest of the ingredients.
- Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
3 tablespoons packed brown sugar |
2 tablespoons paprika |
2 tablespoons chili powder |
3 teaspoons ground cumin |
2 teaspoons garlic powder |
1 teaspoon salt |
6 pounds pork baby back ribs |
glaze: |
1 cup reduced-sodium soy sauce |
1 cup packed brown sugar |
2/3 cup ketchup |
1/3 cup lemon juice |
1 1/2 teaspoons 1-1/2 minced fresh gingerroot |
- Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, thirty minutes.
- Wrap rib racks in large bits of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours.
- In a sizable saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally.
- Carefully remove ribs from foil. Place ribs over direct heat; brush with several the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.
1-pound lean (at least 80%) ground beef, cooked, drained |
3/4 cup barbecue sauce |
1 can (10.2 oz) Pillsbury grands! flaky layers refrigerated original biscuits |
3/4 cup shredded cheddar cheese (3 oz) |
- In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot.
- Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom or more side, forming 1/4-inch rim. Fill with beef mixture; sprinkle with cheese.
- Bake at 375F 13 to quarter-hour or until edges of biscuits are golden brown.
- Cool 1 minute; remove from pan.
6 tablespoons maple syrup |
6 tablespoons balsamic vinegar |
3/4 teaspoon salt |
3/4 teaspoon coarsely ground pepper |
4 boneless pork loin chops (1-1/2-inch-thick and 12 ounces each) |
- In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade right into a large resealable plastic bag.
- Add pork chops; seal bag and turn to coat. Refrigerate 1 hour. Reserve remaining marinade for basting.
- Drain pork chops, discarding marinade in bag.
- On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145, turning occasionally and basting with reserved marinade during the last five minutes. Let stand five minutes before serving.
6 pounds pork baby back ribs |
barbecue sauce: |
3 cups ketchup |
2 bottles (11.2 ounces each) Guinness beer |
2 cups barbecue sauce |
2/3 cup honey |
1 small onion, chopped |
1/4 cup Worcestershire sauce |
2 tablespoons Dijon mustard |
2 tablespoons chopped chipotle peppers in adobo sauces |
4 teaspoons ground chipotle pepper |
1 teaspoon salt |
1 teaspoon garlic powder |
1/2 teaspoon pepper |
- Wrap ribs in large pieces of heavy-duty foil; seal edges of foil.
- Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender.
- In a big saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for approximately 45 minutes or until thickened, stirring occasionally.
- Carefully remove ribs from foil. Place over direct heat; baste with several the sauce. Grill, covered, over medium heat for approximately 30 minutes or until browned, turning once and basting occasionally with additional sauce.
- Serve with remaining sauce.
1 1/3 cups 1-1/3 packed brown sugar |
2 teaspoons each garlic powder, onion powder and smoked paprika |
1 1/4 teaspoons 1-1/4 each ground cumin, coarsely ground pepper and cayenne pepper |
12 bone-in country-style pork ribs (about 7 pounds) |
sauce: |
2 tablespoons canola oil |
1 medium onion, finely chopped |
1 cup tomato sauce |
1/3 cup dark brown sugar |
1/4 cup ketchup |
1/4 cup molasses |
1 tablespoon apple cider vinegar |
2 teaspoons Worcestershire sauce |
1 teaspoon salt |
1 teaspoon ground mustard |
1/4 teaspoon smoked paprika |
1/4 teaspoon cayenne pepper |
- In a little bowl, mix brown sugar and seasonings; sprinkle over ribs.
- Refrigerate, covered, at least 1 hour.
- For sauce, in a sizable saucepan, heat oil over medium heat. Add onion; cook and stir 5-6 minutes or until tender. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat.
- Wrap ribs in a huge little bit of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat 1-1/4 to 1-3/4 hours or until ribs are tender.
- Carefully remove ribs from foil. Place ribs over direct medium heat; baste with a number of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.
1/2 cup ketchup |
1/4 cup packed brown sugar packed brown sugar |
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