South Carolina BBQ Sauce

Was never a fan of yellow mustard so if I saw it in a recipe normally I'd pass. My favorite is a hot Dijon or a spicy brown. But I was looking for something new from our two usual go to rib sauces and I figured I'd give the yellow a try. My imaginary friend from internet space, San, had recommended this one highly and we liked it so much I made it twice in one weekend. It was so good on the baby back ribs that we decided next day to try it on skirt steaks and chicken wings. Good decision. This is a keeper. Thanks San!

South Carolina BBQ Sauce

adapted by There's Always Thyme to Cook
Source: from San, original recipe posted by Ruthanna on Gardenweb

Printable Recipe

2/3 cup yellow prepared mustard
1/2 cup white sugar
1/4 cup brown sugar
1 cup cider vinegar
2 tablespoons chili powder (medium heat)
2 teaspoons black pepper
5 to 6 drops Tabasco sauce
1/2 teaspoon soy sauce
1 tablespoon butter

Combine all ingredients except the soy sauce and butter in saucepan. Be careful as the sauce will smell very pungent. Simmer for about 15 to 20 minutes. Remove from heat. Stir in soy sauce and butter.

Use as a basting sauce for barbequed meat or as a condiment alongside grilled pork, beef or chicken. Also good on pulled pork sandwiches. 

~~~~~~~~~~~~~~~~~~

Joining 

 Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

Tweet

Spicy Ribs

End of summer vacation doesn't necessarily mean the end of grilling, the Griller has always been a good sport about grilling unless it's torrential rains or a blizzard. But it is a traditional weekend to go out and enjoy the last days of summer and grill up a storm. So we did. We did the usual marinated skirt steak for Miss Picky and Grandma. Chipotle Cherry Chicken wings for the big kid, and I really wanted baby backs. The Griller was out looking, none to be had. Everyone else must have had that same craving. So it was spare ribs for us. Found a really spicy recipe at epicurious that looked right up our alley. Grandma doesn't eat ribs, so I could use all the spice and not worry about setting Grandma on fire!

Fresh Oregano

This sauce would be great on chicken wings, too! HOT, SPICY and Tangy!  Highly recommended! They liked, I loved.

Chilean Country Ribs (Chipotle-Marinated Grilled Pork Ribs)
Source: Epicurious - April 2003, recipe by Norman Van Aken, New World Kitchen
adapted There's Always Thyme to Cook
Printable Recipe

3 cloves garlic, roughly chopped
1 jalapeño, stemmed, seeded, and roughly chopped
4 scallions, white and green parts, chopped
One 7-ounce can chipotle chiles in adobo sauce
3 tablespoons roughly chopped fresh oregano
1 tablespoon kosher salt, plus more to taste
1 1/2 cups red wine vinegar
1 cup pure olive oil
4 pounds country pork ribs (I used spare ribs)
Freshly ground black pepper to taste
3 tablespoons honey (optional)

Season the ribs with salt and pepper. Put them in a large plastic resealable bag. Combine the honey, if you're using it, the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Pour half of the marinade over the ribs, zip the bag closed, and refrigerate overnight. Cover and refrigerate the remaining marinade.

You can pre-cook the ribs, covered, at 325 degrees F for about an hour and a half.

Prepare the grill to medium hot.

Remove the ribs from the bag, or the pan, shake off the excess marinade, and place on the grill. Grill for about 30 minutes, until they reach the proper temp, basting with the reserved marinade and turning them frequently so that they cook evenly. If you pre-cook them then grill for about 10 or 15 minutes.

Food on Friday at Carole's Chatter 

 

 

Tweet