Spicy Texas Barbecue Sauce

This is a spicy sauce, but it's good stuff. It's really good with baby back ribs.

6 tablespoons soybean oil
1 medium onion, diced
4 jalapeno peppers, stemmed and diced (do not remove seeds)
1 tablespoon salt
1 tablespoon dry mustard powder
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 teaspoon garlic salt
1/2 cup brown sugar
3/4 cup cider vinegar
3 cups ketchup
1/2 cup molasses
1/2 cup Worcestershire sauce
1 cup water

Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning. Strain sauce to remove onions and jalapenos.

Grilled Brushetta Chicken

Everyone who tries this recipe says it tastes like something you get at a restaurant. It is so good!

Prep Time:
5 minTotal Time:
30 minMakes:
4 servings

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

Chicken Marinade

15 oz. oil

15 oz. soy sauce

2 T. lemon juice

2 T horse radish

sprinkle garlic

32 oz. 7-up, sprite, etc.

Marinade 4 hours or overnight.

**This recipe can be halved - it makes a ton!

Grilled Corn on the Cob

1. Remove excess silk and loose husks.

2. Soak in water.

3. Grill, for about 15 minutes, turning every 5 minutes or so.

Here's a more detailed website with step by step instructions and pictures:http://www.grilledcornonthecob.com/

BBQ Country Style Spare Ribs

BBQ Country Style Spare Ribs

4 lb. Spare ribs, cut off excess fat



Sauce:
1 cup water
1 cup catsup
2 tsp. salt
2 TB Worcestershire
1/4 cup brown sugar
2 tsp. dry mustard
1 cup sliced onion
1/2 cup vinegar


Bake (covered) the spare ribs at 350 for 1 hour. Drain liquid and pour sauce over the ribs. Bake (covered) for 1 1/2 hours and then uncovered for 15 more minutes. The meat should be very tender.

BBQ Biskett

Place Beef brisket in pan with 3/4 cup water, salt, pepper, onion slices, and liquid smoke. Cook slow for 12 hours at 250. Shred. Add barbeque sauce.



Barbeque Sauce:
2 8oz. cans tomato sauce
1 small bottle ketchup
1/4 cup Worcestershire sauce
juice of 1 lemon
garlic powder
2 TB liquid smoke
1/2 tsp. tabasco
salt and pepper
1 large onion, chopped
1/2 cup butter
1 small bottle 7-up
1 TB mustard


mix and simmer