Spoon over about 1/2
cup barbecue sauce of your choice.
Not exact matches
Blueberry Chipotle
Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
Sauce Makes about 4
cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2
cups blueberries (I bet raspberries or blackberries would be great, too) 1/2
cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4
cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a
sauce pan over medium
sauce pan over medium heat.
I typically find the
barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a
cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth
of flavor to the meat.
In a large bowl, combine the egg, oats, 1/4
cup of the remaining
barbecue sauce, onion salt, garlic salt, pepper and salt.
Remove the foil cover and turn racks over so bone ends curve up, then baste ribs with the pan juices and spread them generously with about 1
cup of your
barbecue sauce.
Instead
of the bottled
barbecue sauce, try toss your tofu in this MIX: I / 2
cup Whole wheat flour, 1/2
cup corn - meal, a bit
of crushed peppercorns, a bit
of chili powder (if U like it hot) a bit
of cinnamon powder, 1 tsp.
1 large onion, sliced and separated into rings 2 1/2 pounds boneless country - style pork ribs 1 (18 ounce) bottle
barbecue sauce 1/3
cup honey 1/3
cup maple syrup 1/4
cup spicy brown mustard — I used a brown mustard with horseradish in it 2 cloves
of garlic, crushed 1/2 teaspoon salt 1/4 teaspoon pepper
Brush skin side
of chicken with 1/3
cup of the
barbecue sauce mixture.
Brush with 1
cup Honey
Barbecue Sauce during last 10 minutes
of grilling.
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2
cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease
of flipping) 1⁄8
cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping
sauce:
barbecue sauce, ketchup, and / or sweet mustard (optional)
1/4
cup quinoa 1/2
cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons
barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy
sauce 1 tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3
cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2
cup of water, cover, and bring to a boil.
Mix 11⁄2
cups of the
barbecue sauce with the water.
Add 1/2
cup brown sugar, 1/2
cup molasses and 2 tbs fine ground pure kona coffee to each bottle
of barbecue sauce.
2 pounds bulk Italian sausage, hot or mild 1 loaf
of round bread, uncut and 8 to 10 inches wide Dr. BBQ's Northern
Barbecue Sauce, or your favorite BBQ sauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly s
Sauce, or your favorite BBQ
sauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly s
sauce Hot
sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly s
sauce as needed (I used Dirty Dick's Hot
Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly s
Sauce) 4 leaves Greenleaf lettuce1
cup crumbled bleu cheese, Maytag preferred 1
cup cooked crumbled bacon 1/2
cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly sliced
Mix 1/4
cup of the
barbecue sauce with a tablespoon or two
of water (depending on thickness
of sauce) so it is a «brushable» consistency.
BBQ Chicken Replace the pizza
sauce with
barbecue sauce, replace the onion with red onion, and replace the pepperoni with about 1
cup of diced cooked chicken.