First, I want to say Good Monday morning and welcome new followers. Hope you enjoy your visit.
As I said last Monday, I love to make homemade barbecue rubs and sauces, so I try a new recipe almost every time we have barbecue, whether on the grill or in the oven. I do have a few recipes that I go back to, like the rub and sauce I posted last week. This is another recipe that I use from time to time. This one comes from an appearance by Ollie Gates, owner of Gates Bar-B-Q in Kansas City, on the Martha Stewart Living TV Show. There is a bonus Baked Bean recipe using both the seasoning and the sauce also.
The rib seasoning is a dry rub that should be applied 15 minutes before grilling; the barbecue sauce, warmed up in a saucepan, is an ideal accompaniment to the finished ribs. Note: these are his instructions. I always put rubs on and let the meat rest in the refrigerator for several hours before grilling or putting in the oven.
Makes 2 cups
1 cup sugar
1/2 cup salt
2 tablespoons paprika
2 tablespoons red pepper
1 tablespoon ground cumin
1 tablespoon ground celery
In a medium bowl, mix together all ingredients. Store in a tightly sealed jar.
Makes about 3 quarts
1 cup sugar
1/4 cup salt
2 tablespoons celery seed
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup
2 cups apple vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice
In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside. In a large bowl, combine remaining ingredients. Add dry ingredients, and mix well. Serve warm or at room temperature. The sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in a freezer for up to 6 months.
Serves 18 to 20
2 fifty-five-ounce cans baked beans
1/2 cup firmly packed dark-brown sugar
1/2 cup molasses
3 tablespoons Rib Seasoning (recipe above)
3/4 cup Barbecue Sauce (recipe above)
1 teaspoon liquid smoke
In a cast-iron pot, combine all ingredients. Cook on the grill, stirring occasionally, until hardened “crust” forms on top of beans, about 20 minutes.