Barbecue Wings & Ribs With Secret BBQ Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: The base for this is 2 bottles (16 oz bottles) of Open Pit BBQ sauce (original flavor only)
2 oz Teriyaki sauce
2 oz Worcestershire sauce
2 oz mustard (regular type)
2 oz Soy sauce
4 oz Blueberry Pancake Syrup
3 tbsp black pepper
3 tbsp garlic salt
4 tbsp Cajun powder or hot sauce (more if you have the courage)
2 oz red wine (not cooking wine) (OK to drink some while making this meal)
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Directions: |
Directions:Feel free to use beef or pork ribs with this recipe. Our personal opinion is that pork ribs taste best. You may also use chicken wings and, or, any other pieces of chicken such as legs, breasts, etc..
Mix all of the above ingredients in a large bowl and set aside for the flavors to marry. You may also refrigerate for later use.
Cut sides of ribs into single bones.
Precook chicken and ribs in microwave for 2 minutes on high.
Stir ribs or chicken and cook a second time for 2 minutes on high.
Stir ribs or chicken and cook a third time for 2 minutes on high.
This precooking helps the chicken and ribs from drying out on the grill and ensures fully cooked meat.
Transfer ribs and chicken to gas grill and cook on low heat. I use the new Reynolds No-Stick Aluminum Foil to line the grate on the grill. It prevents the meat from sticking or falling through the grate and the meat still gets that smokey taste.
As the ribs and chicken start to brown start brushing on the secret BBQ sauce and continue cooking. As the meat cooks further and with added basting will start to take on a deep red color from the sauce. Keep basting often and keep turning the meat on the grill often.
As the meat nears completely cooked, turn up the grill heat to high and slightly burn each rib and piece of chicken. This burning will only be the sauce and it will add a great final flavor to the finished meat.
Serve the finished meat with cut celery and Ranch Salad Dressing as a dipping sauce. We also like to serve our up with lots of fresh buttered French Bread. |
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Personal
Notes: |
Personal
Notes: There's a little story behind this recipe that I thought was worth sharing. Years ago we lived in a triplex and our neighbor, no names mentioned here but most of my kids know who I'm talking about here. Anyway getting back to the story this neighbor was a cook at a local restaurant and also made this recipe on his home grill regularly. Unfortunately for years I could never talk him out of the recipe.
Now me being a resourceful kind of guy one weekend I made a BIG pitcher of butt- kicking Bloody-Mary's that were really strong. I then asked the neighbor over and we began to pour the drinks. As the hours passed, and the booze continued to flow, the conversation got a lot looser. I waited for the right moment, pleaded, and he finally weakened. I grabbed up a pen and paper and while he rambled on I continued to pour the Bloody Mary's and jot down the recipe.
So I'm now passing this recipe on to you for your enjoyment and you don't even have to make me a pitcher of Bloody Mary's to get it, although it might go a long way in saying thanks.
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