Lynn's Barbeque Sauce

3/4 cup (175 ml) apple cider vinegar
1/4 cup (60 ml) Worchestershire sauce
2 tbsp (30 ml) chopped onion
1 tbsp (15 ml) light brown sugar
1 clove garlic, finely chopped
1/2 cup (125 ml) catsup
1/4 cup (60 ml) chili sauce
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml). dried mustard
Instructions:Mix all ingredients in a saucepan.
Bring to a boil.
Reduce heat and simmer 1 1/2 hours.
Stir often.

Comments
This sauce is great and has a good tangy flavor to it. I usually double this recipe and store it in a plastic container (peanut butter jars work great). Keeps for a long time. Great on chicken and babyback ribs!

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Barbecue Sauce

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder


Instructions:1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
3. Cool then store in a covered container in the refrigerator overnight so that flavors can develop. (http://www.topsecretrecipes.com)
Makes 1 1/2 cups.

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B-B-Q Pecans

2 tsp (10 ml) butter
1/4 tsp (1 ml) cumin
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) chili powder
1 tsp (5 ml) soy sauce
1/2 lb (.2 kg) raw pecans

Instructions:Melt butter.
Add spices and soy sauce.
Stir until blended
Stir in pecans to coat.
Line a baking sheet with foil.
Spoon pecans in one layer.
Bake at 300 degrees (150 C.) until golden, about 20 minutes.
Stir half way through.

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Baby Back Ribs

Serves/Makes:4-6

Ingredients
4 racks pork baby back ribs
3 large white onions
1 2-liter bottle Canada Dry Ginger Ale
1 bottle your favorite BBQ sauce (I use Bullseye's Original).
Instructions:Place ribs (bone side down) in shallow baking pan(s).
Add ginger ale until ribs are completely submerged.
Cut onions in semi-thick (about 1/4 inch) slices.
Place onions directly on ribs (3-4 slices per rack)
Cover pan(s) with aluminum foil and bake at 300degrees for 3 hours.
Let cool to room temperature (still covered).
Place ribs on medium-high grill.
Add bbq sauce to taste.
Note: Only grill ribs bone side down, no need to turn over.
The ribs will be so tender they will fall apart if you try
to turn them.

Comments
You may also use 7-Up vice ginger ale. I prefer ginger ale. I also tried this with country style ribs, it turned out ok, but I prefer baby backs. These will be the best homemade baby back ribs you have ever had!

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Easy Classic BBQ Chicken

Serves/Makes:4

Ingredients
1 cut up chicken fryer
1 cup (225 ml) ketchup
12 oz (336 grm). Coke (not diet)
1/2 tsp (2 ml) black pepper
1 tsp (5 ml) garlic powder

Preparation
Combine Coke, ketchup, pepper and garlic powder in marinading dish.
Place chicken in marinate and refrigerate for 2 to 4 hours.
Cook on BBQ grill until meat starts to separate from bone.

Comments
This marinate is especially good for for tenderizing tough chicken.

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Blackberry Castle Bar-B-Que Ribs

Serves/Makes:7 with side dishes

Ingredients
4 pounds spareribs(baby back are best) 1/4 cup (60 ml) melted melted butter
1 cup (225 ml) blackberry jam or syrup
1/4 cup (60 ml) chili sauce
1/4 cup (60 ml) tabasco sauce
1/4 cup (60 ml) catsup
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) Worcestershire sauce
2 cloves minced garlic
1/8 tsp (1 ml) black pepper
1/8 tsp (1 ml) cayenne pepper
1/4 tsp (1 ml) Mrs.Dash Spicy Herb
1 tsp (5 ml) dry mustard

Preparation
Wrap the ribs(baby backs) in double thickness of aluminum foil and bake at 350 degrees (175 C.) for 1 1/2 hours.
Unwrap and drain drippings.Combine all ingredients and pour over ribs.
Marinate at room temperature 1 to 2 hours(longer the better seasoned).
Lay ribs on already hot grill, about 4 to 5 inches above coals.
Turn often and baste with BCP's"miracle marinade"(DO NOT OVERCOOK).

Comments
Should serve 6-7 but only if you have complementary side dishes. These beautifully flavored and colored ribs are all you need for a GREAT family get together. Best to double the "miracle marinade" when cooking 5 pounds of ribs or more,accordingly.

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BBQ Spareribs

Serves/Makes:6 Lbs. Pork Spareribs

Ingredients
6 Lbs (2.7 kg). Pork Spareribs
1 (10-3/4 oz (301 grm).) can tomato soup
1 (10-1/2 oz (294 grm).) can condensed beef broth
2 Tbs (30 ml). light or dark molasses
1/4 cup (60 ml) onion, chopped
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml). chili powder
1 tsp (5 ml). crushed thyme
1 tsp (5 ml). dry mustard
2 cloves garlic, crushed
Dash celery salt

Preparation
Mix all ingredients (except spareribs) in saucepan.
Simmer 10 minutes.
Roast ribs on rack in shallow pan in preheated 350 degree (175 C.) oven for one hour.
Drain excess fat.
Brush sauce over partially cooked ribs.
Continue roasting ribs 30 to 40 minutes, basting with the sauce every 10 minutes.
Note: If grilling, partially cook ribs as directed above, baste with sauce and grill 20 minutes on each side. Ribs should be placed 6 inches above gray coals.

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Barbequed Salmon

Serves/Makes:8 or more

Ingredients
1 whole salmon cleaned
2 to 3 lemons, sliced
2 to 3 limes, sliced
a few tarragon sprigs
a few dill sprigs

Preparation
Place fish on double foil.
Put herbs inside salmon.
Arrange alternate citrus slices over the fish.
Put foil on top and do other side.
Wrap well and refrigerate.
Preheat barbeque at medium high cooking 10 min for each inch thickness.
It can also be put in the oven.
Serve with fresh citrus slices.
Good hot or cold.

Comments
Have used orange slices also.

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Barbeque Chicken

1-1/2 sticks butter
1/4 cup (60 ml) vinegar
crushed red pepper, to taste
cayenne pepper, to taste
1 chicken

Instructions:Melt everything together - DO NOT BOIL.
Cook chicken on grill or in oven.
When done pull off skin and remove from bone.
Chop up like you would pork BBQ.
Mix everything together.

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Barbecued Beef Sandwiches

Serves/Makes:8 or more

Ingredients
3 lbs (1.4 kg). chuck roast OR 3 lbs (1.4 kg). pork roast (or more)
1/2 cup (125 ml) chopped onion
1 tsp (5 ml) salt
1 tsp (5 ml) paprika
1/2 tsp (2 ml) pepper
1 tbsp (15 ml) brown sugar
1 tsp (5 ml) mustard
1 tbsp (15 ml) Worcestershire sauce
1 cup (225 ml) ketchup
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) vinegar

Preparation
Cook the roast several hours (or pressure cook it for about 45 minutes) until the meat is falling apart.
Shred it into bite-sized pieces.
Combine all remaining ingredients in a large pan and stir in the meat.
Cover and let simmer about 30 minutes.

Comments
Delicious when served on soft rolls with cole slaw!
Note: This can also be used with leftover meat or chicken.

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