Chili Lime Pineapple Chicken Skewers are the perfect summer BBQ meal. Combine chicken with a favorite fruit such as pineapple or mango for a delicious meal (Jump to Recipe) One of my favorite parts of summer is using our BBQ grill on a regular basis. We use it year round here in Oregon but the…
Yield: 1 cup (8 servings)
- 1 can (12 ounces) Dr. Pepper
- 1 cup crushed tomatoes
- 1/4 cup packed brown sugar
- 2 tablespoons spicy brown mustard
- 1 tablespoon orange juice
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.
Originally published as Dr Pepper BBQ Sauce in Taste of Home
Yield: 6 Servings
Serving Size: 4 ounces chicken with two additional tablespoon sauce
- 4 pounds meaty chicken pieces (breast halves, thighs, and/or drumsticks)
- 2 tablespoons vegetable oil
- 1/4 cup butter
- 1 cup finely chopped onion (1 large)
- 2 tablespoons kosher salt
- 1 tablespoon minced garlic (6 cloves)
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1-1/2 teaspoons crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 cups water
- 1 cup cider vinegar
- 1 cup packed dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 cup tomato paste
- 1/4 cup molasses
- Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Skin chicken. In an extra-large skillet heat oil over medium heat. Add chicken; cook until browned on all sides, turning to brown evenly. If necessary, brown chicken in batches, adding more oil if needed. Drain chicken well.
- Arrange chicken pieces, bone sides up, in the prepared baking pan. Bake for 35 minutes.
- Meanwhile, for sauce, in a large saucepan melt butter over medium-low heat. Add onion, salt, and garlic; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper, and black pepper; cook and stir for 1 minute more. Add the water, cider vinegar, brown sugar, and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.
- Turn chicken pieces bone sides down. Transfer 1 cup of the sauce to a small bowl; brush this sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.
Yield: 4 Servings
- 2 1/2 lbs. pork baby back ribs, cut into 8 pieces
- 2 tsp. Cajun seasoning
- 1 medium onion, sliced
- 1 cup ketchup
- 1/2 c. packed brown sugar
- 1/3 c. orange juice
- 1/3 c. cider vinegar
- 1/4 c. molasses
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. barbecue sauce
- 1 tsp. stone-ground mustard
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. Liquid Smoke, optional
- Dash of salt
- 5 tsp. cornstarch
- 1 Tbsp. cold water
- Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5 to 6 hours or until meat is tender.
- Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Originally published as Lazy Man’s Ribs in Simple & Delicious January/February 2007, p.35