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More keeppies by Sagittarius
Best and simple Barbecue Recipes by Sagittarius ,  Dec 2, 2013

"Best Ever" BBQ Ribs

2 racks baby back ribs


2 Tbs. celery salt

2 Tbs. black pepper

2 Tbs. white pepper

2 Tbs. Brown sugar

1 Tbs. garlic powder

1 1/2 tsp. cayenne pepper

1 1/2 tsp. dried thyme

1 tsp. dried sage

Technique: Combine all ingredients, and rub ribs. Allow to marinate for at least four hours.


1 1/2 cup cider vinegar

1 Tbs. worcestershire sauce

BBQ Sauce

3 Tbs. butter

1/4 cup minced onion

1 cup cider vinegar

1 cup tomato sauce

1/4 cup Worcestershire  sauce

2 tsp. brown sugar

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. cayenne pepper (or more to taste)

Technique: Melt butter, add onions and saute until soft. Add remaining ingredients and simmer for 20 minutes.

Technique: Dry rub your ribs, and allow to marinate at least 4 hours. Make the mop and set aside. Prepare BBQ sauce, and set aside. Prepare grill. Preheat oven to 250 degrees, and position a rack in the center. Grill ribs over hot grill, searing both sides until nicely caramelized. Apply mop every few minutes to keep moist. Put the ribs in a baking pan and cover tightly with foil. Bake ribs for 2 hours until they are falling off the bone tender. Serve with BBQ sauce.

Best BBQ Chicken with Simple Barbecue Sauce

Serves 4
Prep time: 5 Minutes
Total Time: 35 Minutes

vegetable oil, for grates
2 tablespoons paprika
2 tablespoons chili powder
coarse salt & ground pepper
1 chicken (about 3 pounds) cut into 10 pieces
2 cups Simple Barbecue Sauce (see below)

1.  Heat grill to medium.  Lightly oil grates.  In a small bowl, combine paprika, chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle spice rub all over chicken.  Reserve 1 cup barbecue sauce in small bowl for serving.  Keep remaining sauce in another bowl for basting.

2.  Grill chicken, turning often, until cooked through, 15 to 20 minutes (if browning too quickly, move to cooler part of grill).  During final 5 minutes of cooking, baste chicken with barbecue sauce.  Serve chicken with reserved sauce. 

Simple Barbecue Sauce

1 24-ounce bottle of ketchup (about 3 cups)
1 cup cider vinegar
1/2 cup unsulfured molasses
2 tablespoons Worcestershire sauce
1 cup water
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground pepper
1/4 to 1/2 teaspoon cayenne pepper

Combine all ingredients in a medium saucepan.  Bring to a boil; reduce heat to medium, and simmer until sauce is thickened and reduced by a third, about 30 minutes.  Let cool to room temperature before using.  To store, refrigerate, up to 2 weeks.  Makes 3 1/2 cups.

Marinated barbecue lamb with shallot marmalade, served with griddled vegetables



  • juice of 1 lemon
  • 2 tsp Dijon mustard
  • 1 fat garlic clove , crushed or finely chopped
  • fennel tops, from above, chopped
  • handful mint leaves, roughly chopped


  • 8 shallots , halved and sliced
  • 4 fat garlic cloves , sliced
  • 3cm cube fresh root ginger , peeled and grated
  • 1 tsp mild curry powder
  • 2 tsp golden caster sugar
  • 3 tbsp white wine vinegar
  • 3-4 tbsp crème fraîche


  1. Make the marinade - in a bowl, whisk together 150ml olive oil, lemon juice, mustard, garlic, fennel tops and mint, a good pinch sea salt flakes and freshly ground black pepper.
  2. Pour half the marinade into a long dish, sit the lamb on top and cover with the remaining marinade. Set aside for at least 30 mins so that the flavours develop.
  3. Heat a frying pan over a high heat, add the shallots, garlic, ginger, curry powder, sugar, 4 tbsp oil and fry for 2-3 mins, stirring until caramelised. Turn down heat and add leaves from 4 thyme sprigs. Season and cook on medium heat for about 15 mins, stirring occasionally.
  4. Deglaze with wine vinegar, cook for another 5 mins, then stir in the crème fraîche and cook 2-3 mins. You should have a creamy soft mixture. Set aside to cool. The marmalade will keep in the fridge for up to 3 days.
  5. Lightly trim the fennel roots, then quarter and cut each bulb into 8 wedges. Slash each wedge down the centre almost to the root. Lay on a plate, drizzle with a little oil and the balsamic vinegar. Season lightly.
  6. For the asparagus, cut off woody ends on the diagonal, then split each spear down the centre almost to the tips. Drizzle with a little oil and season well.
  7. For the peppers, remove stalk, slit open, remove seeds and ribs, then open out and cut into long 2cm-thick strips.
  8. Sprinkle the bread slices with crushed salt, more thyme leaves and lightly drizzle some oil. Set all the vegetables and bread aside.
  9. Lift meat from the marinade and lightly shake to remove any excess marinade. Place on the hot griddle (take care, as the griddle will flame up) and cook 6-7 mins each side, moving to the side of the grill if they start to burn. Press meat with the back of a fork to check for doneness (see Gordon's tips, below). I serve my lamb medium rare. Allow 2 mins extra each side for well done. Remove cooked meat and leave to rest for 10 mins.
  10. Griddle vegetables starting with the fennel, allowing 3 mins each side until chargrilled and lightly softened. Then cook asparagus for 4-5 mins turning once, the pepper strips (3-4 mins) and finally the bread until lightly toasted. Slice the meat thinly lengthways. Spread the toast with shallot marmalade, top with the lamb and serve with the vegetables alongside.

BBQ Pork Spareribs

  • 4 lbs. pork spareribs, cut in serving-sized pieces
  • 1/4 tsp. salt
  • 1 lemon, unpeeled, thinly sliced
  • 1 large onion, thinly sliced
  • 1 1/2 cups water
  • 1 cup ketchup
  • 1/3 cup Worcestershire sauce
  • 1 tsp. chili powder
  • 1/4 tsp. bottled hot pepper sauce


Preheat oven to 450 degrees. Slice lemon and onion. Set aside.


Place ribs, meaty side down, in a shallow roasting pan. Sprinkle with salt. Roast in oven for 30 minutes. Remove from oven and drain off any excess fat. Reduce oven heat to 350 degrees. Turn ribs meaty side up and top with lemon and onion slices. Roast for an additional 30 minutes.


When ribs are nearly done, combine remaining ingredients in a medium-size saucepan. Over high heat, bring to a boil.


Remove ribs from oven and pour sauce over them. Continue roasting for one hour, basting occasionally with sauce. If necessary, add a bit of water if sauce gets too thick

Grilled Vegetables


  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves


Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Grilled Corn-on-the-Cob Recipe


  • 4 ears fresh corn, in their husks
  • Butter (or an herb butter) for serving


1 Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.

2 Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

Serve hot, with butter.

Grilled Salmon with Tarragon and Dill


  • 2 pounds salmon fillets
  • 1/2 cup mayonnaise
  • 1/2 cup lemon juice
  • 4 green onions, thinly sliced
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons fresh minced tarragon
  • 1 teaspoon dill, fresh minced or dried
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


Place salmon in shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes to 1 hour. Drain liquid, discarding. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.