BBQ SAUCE RECIPE - BBC FOOD
Go one better than ketchup with James Martin's homemade bbq sauce recipe - slather it on sausages and burgers. It's ridiculously easy to make.
Provided by James Martin
Prep Time 30 minutes
Cook Time 10 minutes
Yield Makes ½ pint
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.
- Add the soy sauce and ketchup and season with salt and pepper.
- Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages.
BBQ COUNTRY STYLE RIBS RECIPE | ALLRECIPES
Tasty, twice-baked ribs with your favorite BBQ sauce.
Provided by Glenda Ulven
Categories Pork Country-Style Ribs
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours 0 minutes
Yield 5 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.
Nutrition Facts : Calories 625.1 calories, CarbohydrateContent 39.2 g, CholesterolContent 176.5 mg, FatContent 30.7 g, FiberContent 1.6 g, ProteinContent 45.7 g, SaturatedFatContent 10.8 g, SodiumContent 1228.2 mg, SugarContent 26.3 g
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BBQ SAUCE RECIPE - BBC FOOD
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- Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages.
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BBQ COUNTRY STYLE RIBS RECIPE | ALLRECIPES
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Calories 625.1 calories per serving
- In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.
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