Anyone have a tried and true that relies on pantry staples? I don't want to go to the store. I used to make a killer BBQ sauce but I've since lost the recipe. It was pretty labor intense though so even if I could find it, I probably wouldn't make it as I'm looking for something easy. I did a Google search and the Neely's had one that looked decent. I'm open for suggestions and recipes - thanks
Post by erin elizabeth on Jun 5, 2020 15:43:31 GMT -5
This is my T&T go-to. Tangy and sweet and I love the grated onion (even if my eyes don't!).
BBQ Sauce 1/4 c vinegar (I like cider) 1/4 c brown sugar 1 large onion, grated 1/4 tsp Tabasco 1/4 tsp paprika 1/2 c ketchup 1 tbsp Worcestershire 1 tbsp soy sauce 1 tsp yellow mustard 2 cloves garlic, crushed Mix all together in a small saucepan. Heat until mixture comes to a boil then use.
This is a Food52 Genius Recipe for - One-Two-Three-Four-Five Ribs, using mostly ingredients we all have our pantry.
1 1/2 pounds meaty spare ribs (ask the butcher to slice them into individual ribs and cut each rib crosswise into 3 pieces) 1 tablespoon dry sherry 2 tablespoons dark soy sauce 3 tablespoons cider vinegar 4 tablespoons sugar 5 tablespoons water
Put the ribs in a skillet or saucepan and set it over high heat; add the rest of the ingredients and stir to mingle. When the liquid comes to a boil, adjust heat to maintain a very gentle simmering, and cover and simmer for 40 minutes. Stir and turn the spareribs from time to time. Uncover and turn heat high to bring the sauce to a sizzling boil; stir rapidly until the sauce is all but evaporated. Serve hot. Note: It’s best (and easiest!) to ask your butcher to do the cutting, but if you find yourself with whole ribs, you can either carefully chop them yourself with a sturdy cleaver, meaty side down, or leave them whole. Left whole, they’ll be harder to stir and coat evenly and might look a little funny as the meat shrinks up on the bone, but it works fine in a pinch.