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Get the printer going and the ribs and chicken out of the fridge! Here you go!

Barbeque Sauces

Atomic Barbeque Sauce

Ingredients

1 onion, chopped

2 cups orange juice

4 cups catsup

½ cup fresh lime juice

1/ cup cider vinegar

¼ cup brown sugar

1 tablespoon salt

1 tablespoon black pepper

2 tablespoons dry mustard

2 tablespoon crushed red pepper

2 teaspoon garlic powder

1 teaspoon chili powder

2 tablespoons tabasco

2 tablespoons tamarind paste, available at Indian and Asian groceries

2 tablespoons honey

2 ½ sticks butter

Add the onion and ½ cup of the juice to a blender and puree until smooth. Transfer to a medium-size saucepan. Add the remaining ingredients to the saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to cool. Sauce keeps two weeks in fridge.

Jack Daniel's Whiskey BBQ Glaze

1 cup pineapple juice

1/2 cup jack daniel whiskey

2 cups firmly packed brown sugar

2 beef bouillon cubes

1/4 cup Worcestershire sauce

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon Tabasco sauce (or to taste)

In a small sauce pan combine all above ingredients. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool completely.

Use as a glaze on any grilled meat.

Marinated Beef Ribs with Spicy Coca-Cola© BBQ Sauce

Ingredients:

2 pounds boneless beef chuck Texas-style ribs

Marinade:

1/2 cup finely chopped onion

1 tablespoon finely chopped garlic

1 cup Coca-Cola

1/4 cup ketchup

1/4 cup cider vinegar

2 1/2 tablespoons Worcestershire sauce

2 tablespoons vegetable oil

1 to 2 teaspoons Tabasco sauce, according to taste preference

1 tablespoon chili powder

1 teaspoon black ground pepper

Sauce:

reserved marinade

1/2 cup ketchup

1 tablespoon brown sugar

1/8 teaspoon salt

Directions:

1. Trim excess fat from ribs. Combine marinade ingredients in a 1 gallon sealable plastic bag. Add ribs; seal bag and turn to coat. Refrigerate 12 to 24 hours, turning occasionally.

2. Remove ribs from marinade and set aside. Pour marinade into a 1-quart saucepan; add 1/2 cup ketchup, brown sugar and salt. Stir and bring to a boil over Medium-High heat. Reduce heat to Medium-Low and simmer 20 minutes, stirring occasionally. Remove from heat.

3. Heat charcoal 30 minutes until covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed. Grill ribs 8 to 10 minutes per side over Medium heat (375 degrees grill surface temperature) or until the internal temperature in the thickest part reaches 145-150 degrees. Baste ribs with barbecue sauce during cooking, if desired. Spoon sauce over ribs and serve immediately.

Southern Barbecue Sauce

16 ounces hot sauce

2 1/2 teaspoons red pepper flakes, crushed

1 small onion, sliced

1 celery stalk, sliced

3 cups tomato puree

1 1/2 cups water

1 1/2 cups sugar

1 lemon, sliced

Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it and store it in a tightly covered jar in the refrigerator.

Sweet and Zesty Barbecue Sauce

1/2 cup ketchup

2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon chili powder

Combine ingredients. Brush on grilled meat several times during last 15 minutes of grilling time.

Peach Barbecue Sauce

32 ounces canned peaches

1 1/2 cups vinegar

1 cup oil

1/2 teaspoon garlic cloves, crushed

2 tablespoons Dijon mustard

1 teaspoon cinnamon

3 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1/4 teaspoon ginger, ground

1/2 teaspoon black pepper

3/4 cup maple syrup

1 cup brown sugar

2 tablespoons cornstarch

Puree peaches. Mix cornstarch with a little water. Combine all ingredients in large saucepan and heat to low boil, stirring occasionally. Continue to simmer 30 minutes, stirring frequently. Sauce may be thin, so at end of cooking time, if necessary, add sufficient water/cornstarch mixture to thicken.

Maple Apple Barbecue Sauce

2/3 cup chicken broth

1/3 cup applesauce

2 tablespoons maple syrup

2 tablespoons balsamic or apple cider vinegar

1 tablespoon cornstarch

2 teaspoons soy sauce

1/4 teaspoon ground ginger

1 1/2 teaspoons imitation maple flavor

In a small saucepan, combine all ingredients except maple flavor. Bring to a boil while stirring with a whisk. Continue to cook 10 minutes. Remove from heat and stir in maple flavor. Use immediately or store in refrigerator up to 2 weeks.

Kansas City Barbecue Sauce

1 teaspoon salt

3 cups canned beef broth

1/4 cup white vinegar

1/2 cup Worcestershire sauce

1 cup tomato paste

1/2 cup brown sugar

1/2 cup honey

1 tablespoons chili powder

3 tablespoons paprika

1 tablespoon sage

1 1/2 teaspoons cayenne pepper

1 teaspoon tumeric

3 cloves garlic, crushed

Blend all together in a large saucepan and simmer for 1 1/2 hours.

Chipotle Chili Rib BBQ

The Chipotle marinade gives these ribs an extra smoky flavor in addition to the spicy heat. But don't worry they aren't too spicy.

4 pounds country style pork ribs

1 1/2 cups red wine vinegar

1 cup olive oil

1 7-ounce can chipotle chiles in adobo sauce

4 scallions, chopped

1 jalapeno, seeds and stems removed, chopped

3 tablespoons fresh oregano

3 cloves garlic, chopped

1/2 tablespoons salt

black pepper to taste

PREPARATION:

In a blender or food processor combine garlic, jalapeno, scallions, chipotles, oregano and salt. Blend until just smooth. While blending, add the red wine vinegar and olive oil. Season pork ribs with black pepper and place in a large resealable plastic bag.

3 tblspoons Ketchup 3 tblspoons Vinegar 2 tblspoons Lemon Juice 2 tblspoons Worcestershire sauce 2 tblspoons Water 2 tblspoons Butter 3 tblspoons Brown sugar 1 teaspoon Mustard 1 teaspoon Chili powder 1 teaspoon Paprika 1/2 teaspoon Cayenne pepper Salt to taste Instructions Add all ingredients to a medium sauce pan placed over medium heat. Whisk ingredients together until butter has melted,forming a smooth sauce, remove from the heat. Reserve half the sauce and set aside.

Read the recipe on the back of the Old Bay (c) seasoning box. It'll hit you up side the head, over the shoulder, on the floor.

If you ever go to the store and see "sweet baby rays" you should try it and you will stop looking for recipies...