Tag Archives: barbecue sauce recipes

Spare Ribs with Root Beer Barbecue Sauce

Several years ago, I became intrigued by the use of soda in home cooking. All the sugar in soda is perfect for creating a caramelized bark on meats such as pork. Also, the idea of soda in cooking has such a nostalgic feel to it. I loved the idea of root beer as the main ingredient for a barbecue sauce, I, mean come on it’s ROOT BEER! This sauce can be used with many meats, but I especially like it for baking ribs. I suggest you pick up some bottles of root beer tonight and try it out!From by the bay wishing you bubbly food memories!
root beer

Spare Ribs with Root Beer Barbecue Sauce

Serves 4 as main course or 8 as appetizer

2 1/2 lbs. racks baby back ribs

1 tablespoon olive oil

1 clove garlic, chopped

1 cup ketchup

3/4 cup root beer, preferably made with cane sugar

2 tablespoons molasses

1 tablespoon apple cider vinegar

1 tablespoon worcestershire sauce

1 tablespoon dijon mustard

1/4 teaspoon red chili flakes

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper


Preheat oven to 425 degrees F. In a small sauce pan heat olive oil and saute garlic for one minute, then add the remaining ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.


Mango and Honey Glazed Spareribs

Living and working in Manhattan is one of the best experiences in the world. There are however, tradeoffs around the contraints of apartment living. For someone like me,who has a passion for cooking, a small city kitchen requires alot of creativity and organziation. Entertaining in small spaces can be challenging. So when I bought my house by the bay, among the many wonders this house had to offer such as sweeping views of the water, open spaces, a great kitchen, there was one feature that I had no idea how much I would love.  Wait for it …….a walk in pantry. I love my pantry! Just keeping it stocked with interesting food items is fun. My souvenirs from traveling are now often food to place onto my pantry shelf in anticipation of creating some new dish. When I start thinking about a recipe I walk into the pantry and rummage through the shelves looking for ingredients to inspire me. The recipe below for Mango and Honey Glazed Spareribs is one such recipe. I always have some of Major Grey’s Mango Chutney on my pantry shelf.
Major Grey’s chutney is a combination of mango, lime juice, raisins, tamarind, onion and spices.  My dad loved this chutney and it’s exotic taste. I pulled the chutney off the shelf because it was getting close to the expiration date ( this is a whole other aspect of pantry living, managing to expiration dates ).  I used the chutney as the base to my glaze and the results were amazing.

From by the bay wishing you lovely chutney food memories!

blog spare ribs


Mango and Honey Glazed Spareribs

Serves 4 as main course or 8 as appetizer

2 ½ lbs. racks baby back ribs

2 cloves garlic, minced

1 tablespoon fresh ginger , grated

½ teaspoon cayenne pepper

3 tablespoons dark brown sugar

¼ cup honey

¼ cup vermouth

½ cup soy sauce

6 ounces mango chutney


Combine all ingredients into a plastic sealed bag. Place in refrigerator for at least 6 hours or better overnight. Preheat oven to 400 degrees F. Line a large baking dish with aluminum foil and empty the entire contents of the plastic bag into the dish. Arrange ribs in pan in one layer. Place in oven and turn every 15 minutes as the ribs brown. Bake for approximately 45 minutes. Tranfer ribs to cutting board and let stand 5 minutes before cutting.

Sometimes I use country style ribs for this dish, in which case the cooking time is a little longer 1 hour. The meat literally falls off the bones – it delivers great favor and is more economic.

Tip: keep handy in the refrigerator tubes of garlic and ginger paste. They are available in Japanese specialty food stores. They are perfect for making quick marinades – without compromising the taste.


Talking Barbecue with Kenney Dale Johnson : Carolina Style Mustard Barbecue Sauce

Article first published as Talking Barbecue with Kenney Dale Johnson, Drummer for Chris Isaak on Technorati.

blog beyond the sun

I had the opportunity to chat with Kenney Dale Johnson the other day about barbecue. You probably know Kenney as the talented drummer and backup vocalist for Chris Isaak. Kenney and Chris have been performing on the road for over 27 years. Kenney shared ” I’ve been fortunate enough to sample fare from all the over the world, it’s pretty cool. I’m very adventurous.” Kenney was born and raised in Texas, so he knows a thing of two about barbecue. He had the opportunity to sample fare throughout the United States. Kenney recalled some of his favorite barbecue such as ” Carolina’s Mustard Base Barbecue Sauce and Blueberry Based Barbecue Sauce in Nashville.”  Kenney recently spent time in Memphis recording “Beyond The Sun” which was recently released by Chris Isaak and the band. The album is a collection of Sun cover songs from the early days of Sun Studio including Elvis Presley’s “Can’t Help Falling in Love”, Jerry Lee Lewis’s “Great Balls of Fire”, Carl Perkins’ “Dixie Fried” and Johnny Cash’s “Ring of Fire” just to name a few of the 36 songs on the album. When in Memphis, Kenney enjoys dining at “Charlie Vergo’s Rendezvous Charcoal Ribs” which uses a very special dry rub. Kenney “bought a bunch of the rub and I use to make chicken, that place is a kick in the pants if you get to go there.”  Well, after I hung up the phone with Kenney, I was intrigued to learn more about  Carolina’s Mustard Base Barbecue Sauce, so I did some research. I became even more interested when I discovered that this sauce was a mash up of German ancestry and American barbecue. So I started experimenting in the kitchen, where I travel through my cooking.  I came up with a recipe I know you’ll love. It’s a perfect balance of tangy and sweet.  I’m also including the recipe for Rendezvous Famous Seasoning Rub. I did not dare tamper with a best in class recipe. Hope you take the opportunity to enjoy both recipes while we head into the height of the summer barbecue season. I’d like to take this opportunity to thank Kenney for his time and for the inspiration from his music and his food adventures.

From by the bay wishing you some Rockin’ barbecue memories!

Carolina Style Mustard Barbecue Sauce
1 cup prepared yellow mustard
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tablespoon fresh lemon juice
1 tablespoon worcestershire sauce
1 teaspoon cayenne pepper
1 bay leaveDirections
Combine all ingredients into a medium sauce pan on high heat, bring to a boil, stirring constantly, Reduce heat and simmer for 30 minutes, stirring occassionally. Cool and store in an airtight container over night in the refrigerator. Can be used as any other barbecue sauce, especially with pork or chicken.

World Famous Rendezvous Dry Seasoning Rub
From Charlie Vergos Rendezvous Restaurant in Memphis
1/2 cup salt
1/4 cup black pepper
1 tabelspoon garlic powder
1 teaspoon dried oregano
1 tablespoon celery seed
1 tablspoon paprika
1 tablespoon chili powder

Combine all ingredients together and store in an air tight container until needed.


Great Balls of Fire- Memphis Style Dry-Rub and Bourbon Barbecue Sauce

Besides loving to cook , I’m a big fan of rock and roll. One day while strolling the bargain aisle of Barnes and Noble, I found the perfect book ” Are You Hungry Tonight? Elvis’ Favorite Recipes” complied by Brenda Arlene Butler. I couldn’t believe my luck finding a cook book that combines two passions of mine. This book sits proudly in my cookbook library. The book is filled with southern home cooking recipes, including barbecue. Memphis ,the home of rockabilly, is also the home of great barbecue. Memphis style barbecue uses combinations of both dry rubs and sauces. I’ve worked on creating one of each. During the summer, there are lots of occasions for grilling. I  like to keep some dry rub prepared and stored in a jar ready to use at a moment’s notice. If it’s a big holiday weekend, I just make some of the barbecue sauce and keep it in a jar in the fridge ready to season meats or use a a base to make baked beans with a kick or  as sauce to make a pizza. Both are really simple to make and worth the extra effort for some really great barbecue.  Try these recipes and then kick back, with music recorded at Sun Studio with a rib and napkin in hand!

From by the bay wishing you Rockin food memories!
blog memphis ribs

Great Balls of Fire- Memphis Style  Dry-Rub

2 tablespoons smoky paprika

1 tablespoon Old Bay Seasoning

1 tablespoon dark brown sugar

1 teaspoon ground black pepper

1 ½  teaspoons fine sea salt

1 teaspoon dry mustard

1 teaspoon cumin

½ teaspoon cayenne pepper

( at the time of use 1 tablespoon white vinegar)


To make the rub combine all dry ingredients well and store in a covered jar. When ready to use add a little white vinegar, if using all the rub add 1 tablespoon of vinegar.

To make ribs: 

Use 4 pounds of slab baby back ribs. To prepare the ribs, remove the thin papery skin from the back of each rack of ribs. Wash and pat dry. In a bowl mix all the rub ingredients together .  Rub ½ of the mixture all over the ribs on both sides and place in a shallow roasting pan. Keep the remaining rub for later. 

Place ribs in a 450 oven for 30 minutes. Continue baking in a 350 oven for about 2 more hours. Half way through take the drippings and mix with remaining rub and baste the ribs with the mixture.  When done transfer the ribs to a cutting board and cut into pieces. Serve with your favorite  barbecue sauce. 

Rockin Blue Bourbon Barbecue Sauce
Makes 2 cups

1 1/2 cups Jack Daniel’s Black Label or Bourbon

1 cup ketchup

1 tablespoon lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

4 tablespoons dark molasses

1/2 teaspoon hot sauce

 Pour 1 cup of whiskey into a saucepan. Bring the saucepan to a boil and reduce the liquid to about 2 tablespoons. Don’t let the alcohol flame. 

 Add 1/2 cup of the whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3. Use it immediately or bottle it and keep it in the refrigerator for a month or more.

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

blog jalapeno peach bbq
Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce
Serves 6
6 Chicken Breasts, bone in and skin
1/4 cup olive oil
juice of 2 limes
2 garlic cloves, peeled and crushed
1 tablespoon coarse sea salt
 1 recipe of Fresh Peach and Jalapeno Barbecue Sauce
Place all ingredients except barbecue sauce into a resealable plastic bag and marinate the chicken for several hours  before cooking. Preheat oven to 325F and empty contents of plastic bag into baking dish with chicken breast skin side up. Bake for 1 hour. Heat grill and using approximately 3/4 of the barbecue sauce brush generously the skin side of the breasts and place skin side down onto the grill. Brush the back of the breasts, now with sauce. Cook until skin begins to char on each side. Remove and serve warm with remaining barbecue sauce on the side, reheated and warm.
blog peach chick
Fresh Peach and Jalapeno Barbecue Sauce
2 1/2 cups fresh peaches, stoned and chopped
1/2 cup ketchup
1/4 cup peach preserves
1 tablespoon garlic, chopped
3 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon dijon mustard
1 tablespoon jalapeno chopped
1 tablespoon lime juice
1/2 teaspoon hot sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
Place on ingredients into a medium sauce pan and place onto a medium heat. Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Cool and blend in a food processor. Place in a jar until ready to use . Barbecue sauce will last 3 days