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Ribs and Chicken with Lake Martin Sauces Recipe

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This recipe for Ribs and Chicken with Lake Martin Sauces, by , is from Recipes from The Hollow Way, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Holloway
Added: Wednesday, May 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Baby Back ribs (package of 3 feeds 8 people)
Whole chicken, split in half

FIRST SAUCE

2 large onions, grated
6 to 8 lemons squeezed for juice
3 lemons squeezed and chopped, reserve juice
1 1/2 cup ketchup
1 cup brown sugar
1/2 (15 oz) bottle Worcestershire sauce
a 1/2 cups cider vinegar


1/2 stick of butter
salt and pepper to taste
Lemon pepper to taste
Seasoning salt to taste
Garlic powder to taste
Onion powder to taste
Chili powder to taste
Paprika to taste
Hot sauce to taste

In a large pot, bring 1 1/2 to 2 quarts of water to boil (more
depending on how much sauce you want to make,) Add
onions, cover and simmer 15 minutes. Add reserved lemon
juice and chopped lemons, cover and simmer another 15
minutes. Add ketchup, brown sugar, vinegar, and
Worcestershire sauce. Add butter or margarine and
seasonings. Be careful not to use too much of the
seasonings. Let simmer, but do not boil, 5 to 10 minutes.

Directions:
Directions:
FINISHING SAUCE

3/4 stick butter or margarine
1 cup honey
1/3 (15-oz) bottle Worcestershire sauce, or to taste
Vinegar, to taste and to balance honey, but not enough to thin
sauce.
3/4 cup ketchup, to taste and thicken

This sauce is to be used during the final 20 or 30 minutes of
cooking and when serving. Do not use this sauce with a very
hot fire because the increased amount of ketchup will cause
burning. The Finishing sauce ingredients should be added to
1/2 of the remaining First sauce after ribs and/or chicken
have been on grill for approximately 2 hours. If you do not
have enough of the First sauce to start with, you can thin with
water. Add butter, honey, Worcestershire sauce, and
seasonings to 1/2 remaining First sauce and simmer 20
minutes. Add ketchup while simmering, until i reaches the
consistency of tomato soup. Do not heat too fast or too hot. If
you have sauce left over, it will keep for one month in the
refrigerator. The above sauces can be used on chicken, ribs,
or both. Whole baby back ribs with a little fat and medium size
fryers cut in half are best. Always remove the skin on the
back of the ribs. (You can use pliers and start at one end
pulling skin off in one piece.) With chicken, the tail and excess
skin should be removed. Wipe the chicken with oil or butter to
prevent sticking to grill. Always cook on an indirect fire with
the bones up on the ribs and skin up on the chicken. Cook on
grill around 2 1/2 hours maintaining approximately 250 to 275
degrees. Change the positions of the ribs and/or chickens
every 10 to 15 minutes and baste with First Sauce. You can
cook some of the fat out of the ribs (or burn them slightly) by
cooking them 5 minutes over the fire, being careful not to
cook too fast or let the fire flame up. baste thoroughly with
Finishing Sauce and keep warm at a low heat with meat at the
end of the grill.

Number Of Servings:
Number Of Servings:
Serves 8
Preparation Time:
Preparation Time:
Off and on 1/2 day
Personal Notes:
Personal Notes:
This recipe has been tested by countless numbers of hungry
family and friends for special occasions at Lake Martin. It is best
to serve with towels. Napkins are not adequate.

 

 

 

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