Advertisements

Texas-Style Beef Ribs

This is excellent for beef, pork or chicken. For a hotter sauce, add 1/2 teaspoon cayenne pepper.2 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon minced garlic
1/4 cup canned tomato pur?e
2 tablespoons cider vinegar
2 tablespoons firmly packed dark brown sugar
1/4 cup beef or vegetable stock or broth
1 tablespoon Worcestershire sauce
1/2 large bay leaf
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
Salt
4 pound trimmed beef back ribsIn large non-aluminum saucepan, melt butter and saut? onion, celery and garlic until soft (about 10 minutes).Add tomato pur?e, vinegar, brown sugar, stock, Worcestershire sauce, bay leaf, peppers, cumin, chili powder and salt to taste; simmer 30 minutes, stirring frequently so sauce doesn`t burn.Cool, cover and refrigerate sauce for at least 1 hour to meld flavors. Discard bay leaf.Prepare fire for direct-heat cooking. If using a gas grill, presoak hardwood chips. If using a charcoal grill, presoak hardwood chunks. When fire is ready, place chips or wood chunks onto fire to create a smoky flavor.Place ribs on the grill and sear, 3 to 4 minutes per side. After ribs are browned, baste with sauce and close grill lid.After 3 minutes, baste and turn ribs again; cook 3 minutes more. Ribs are done when nearly black on the outside (about 15 minutes total cooking time).Yields 4 to 6 servings.

Barbecued Pork Loin
Barbecued Pork Loin1 (3 to 5 pound) pork loin1 can tomato soup1/3 cup chopped onion1/3 cup chopped celery1 clove of garlic, minced2 tablespoons brown sugar2 tablespoons Worcestershire sauce2 tablespoons lemon juice2 teaspoons prepared mustard4 drops T (Upload by user)

Apricot Glazed Pork Kabobs
Apricot Glazed Pork Kabobs1 pound boneless pork loin, cut1 (10 ounce) jar apricot preserves4 tablespoons orange liqueur or orange juice4 tablespoons butter* triple sec, Cointreau or Grand MarnierStir together apricot preserves, orange liqueur and butter. Simmer (Upload by user)