BBQ Sauce for Chicken – Ms. Piggies’ St. Louis Style BBQ

Directions

In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired.

Ingredients

3 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine salt and pepper to taste

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Sweet ‘n’ Spicy BBQ Sauce – Ms. Piggies’ St. Louis Style BBQ

Directions

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

Ingredients

2 cups packed brown sugar
2 cups ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 (8 ounce) can tomato sauce
1 cup corn syrup
1 cup molasses
1 (6 ounce) can tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon garlic pepper blend
1 tablespoon liquid smoke flavoring (optional)
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt

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BBQ Potato Roast – Ms. Piggies’ St. Louis Style BBQ

Directions

Preheat grill for high heat.

Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm.

Drain potatoes, and pat dry. Coat thoroughly with vegetable oil and seasoned salt.

Place potatoes on the preheated grill. Cook approximately 20 minutes, turning periodically.

Ingredients

10 potatoes, peeled and halved
1/2 cup vegetable oil
2 tablespoons seasoned salt

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Korean BBQ Short Ribs (Gal-Bi) – Ms. Piggies’ St. Louis Style BBQ

Directions

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.

Preheat an outdoor grill for medium-high heat.

Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Ingredients

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

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Kalbi (Korean BBQ Short Ribs) – Ms. Piggies’ St. Louis Style BBQ

Directions

In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.

Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to
7 minutes per side.

Ingredients

3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

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Simple BBQ Sauce – Ms. Piggies’ St. Louis Style BBQ

Directions

In a medium bowl, mix together onion soup mix, sugar, ketchup, and Worcestershire sauce. Do not use until the last few minutes of cooking, because this sweet sauce will burn if cooked for too long or over too high heat.

Ingredients

1/2 (1 ounce) package dry onion soup mix
1/2 cup packed brown sugar
2 cups ketchup
1 teaspoon Worcestershire sauce

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Honey Garlic BBQ Sauce II – Ms. Piggies’ St. Louis Style BBQ

Directions

In a large saucepan over medium low heat, mix together ketchup, garlic, 1 cup of water, hot sauce, honey, molasses, brown sugar, Worcestershire sauce, soy sauce, salt, Cajun seasoning, paprika, red pepper, white pepper and black pepper. Allow the mixture to simmer approximately 30 minutes.

In a small bowl, dissolve cornstarch in 1 tablespoon of water. Adjust amount of water as needed to fully dissolve cornstarch. Stir into the sauce mixture. Continue simmering approximately 15 minutes.

Stir butter into the sauce mixture. Continue simmering mixture approximately 15 more minutes, or until butter is melted and the sauce has begun to thicken. Serve over meats prepared as desired.

Ingredients

2 cups ketchup
1 bulb garlic, peeled and crushed
1 cup water
2 tablespoons hot sauce
1/4 cup honey
2 tablespoons molasses
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon salt
2 tablespoons Cajun seasoning
1 pinch paprika
1 pinch crushed red pepper
1 pinch ground white pepper
1 pinch ground black pepper
2 tablespoons cornstarch
1 tablespoon water
1/2 cup butter

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Grilled Picante BBQ Chicken – Ms. Piggies’ St. Louis Style BBQ

Directions

Stir the picante sauce and barbecue sauce in a small bowl. Reserve all but 1/2 cup picante sauce mixture to serve with the chicken.

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the remaining picante sauce mixture. Discard the remaining picante sauce mixture.

Serve the chicken with the reserved picante sauce mixture.

Ingredients

3/4 cup Pace® Picante Sauce
1/4 cup barbecue sauce
6 skinless, boneless chicken breast halves

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Honey Mustard BBQ Pork Chops – Ms. Piggies’ St. Louis Style BBQ

Directions

Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.

Preheat grill for high heat.

Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.

Ingredients

1/3 cup honey
3 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon white wine
1 teaspoon Worcestershire sauce
2 teaspoons onion powder, or to taste
1/4 teaspoon dried tarragon
3 tablespoons Dijon mustard
8 thin cut pork chops

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Vashon Gourmet BBQ Sauce – Ms. Piggies’ St. Louis Style BBQ

Directions

In a saucepan over medium heat, mix the tomato sauce, honey, soy sauce, vinegar, corn syrup, Worcestershire sauce, hoisin sauce, cayenne pepper, salt, and pepper. Cook 30 minutes, until thickened. Cool, and use immediately.

Ingredients

1 cup tomato sauce
1/4 cup honey
1/4 cup soy sauce
6 tablespoons distilled white vinegar
1/4 cup light corn syrup
3 tablespoons Worcestershire sauce
2 tablespoons hoisin sauce
1/2 teaspoon cayenne pepper salt and freshly ground black pepper to taste

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