American BBQ Recipes

Nancy's Buckeroo BBQ Beef Ribs

3 poinds beef ribs

1 cup flour, seasoned liberally with salt and pepper

1/2 cup tomato catsup (for spicier ribs, substitute bottled red chili sauce)

1 teaspoon prepared yellow mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon bottled hot sauce (add more for spicier ribs)

2 teaspoons chili powder

1/2 teaspoon garlic powder

2 teaspoons onion powder

1/2 teaspoon salt

1 15.5 ounce can beef broth


Cut ribs into individual pieces. Dredge in seasoned flour. In a saucepan, combine remaining ingredients, and bring to a boil. Boil for approx. 5 minutes. Reduce heat to lowest setting, and simmer for 20 minutes. Pre-heat oven to 350 degrees. Baste meat with sauce. Lightly spray or grease the bottom of a baking pan. Place meat in pan and bake, uncovered, for 1 to 1 ½ hours, basting meat every 10 to 15 minutes, turning ribs over, about halfway through the cooking period. Serves 6.


Western-style BBQ Lamb


3 pounds lamb riblets

2 to 3 Tablespoons butter or margarine

1 1/2 teaspoons salt

1 teaspoon black pepper

1 medium onion, finely chopped

1/2 cup tomato juice

1/5 cup celery, peeled and very finely chopped

1 Tablespoon cider vinegar

1 Tablespoon granulated sugar

3 Tablespoons lemon juice

1/2 teaspoon prepared yellow mustard

1 1/2 Tablespoons Worcestershire sauce


Pre-heat oven to 300 degrees. Generously season riblets with salt and pepper. Heat butter in a dutch oven and brown meat. Remove meat and fry onions and celery, stirring, for about 5 minutes. Stir in remaining ingredients, and simmer an additional 5 minutes, blending well. Place riblets in a baking pan. Pour sauce over meat, and bake for about 1 to 1 1/2 hours, basting every 20 to 30 minutes. Serves 4.


Nancy's Mason-Dixon BBQ Pork Loin

3 to 5 pound loin of pork

1 teaspoon each, salt and pepper

Approx. 1/2 cup water

1 10.5 ounce can condensed tomato soup

1/2 cup yellow onion chopped

1/4 cup green bell pepper, chopped

1 clove garlic, peeled and minced

2 Tablespoons dark brown sugar

2 Tablespoons Worcestershire sauce

2 Tablespoons lemon juice

2 Tablespoons prepared yellow mustard

2 teaspoons chili powder, or 4 drops bottled hot sauce


Pre-heat oven to 325 degrees. Place meat in a roasting pan with a lid. Season all sides of meat with the salt and pepper. Add enough water to just cover the bottom of the pan. Bake, at about 45 minutes per pound. One hour before meat is done, use a baster to remove drippings from pan to a large saucepan. Stir remaining ingredients into drippings, and pour over roast. Continue roasting until done. Serves 6 to 8.


Nancy’s Stoney Creek BBQ Spareribs


6 pounds pork spareribs, cut into individual pieces

2 to 3 Tablespoons butter or margarine

1 medium sweet or yellow onion, chopped

1 cup beef broth or water

1 cup ketchup

3 1/2 Tablespoons Worcestershire sauce

2 1/2 Tablespoons dark brown sugar

2 1/4 Tablespoons cider vinegar

1 1/4 Tablespoons molasses or honey

1/2 teaspoon bottled hot sauce or chili powder


Pre-heat oven to 350 degrees. Heat 2 TBLS butter in a large skillet. Brown meat in 3 to 5 ribs at a time. Line the bottom of a shallow roasting pan with aluminum foil. Pour beef broth into bottom of pan. Place a rack inside it and arrange ribs, evenly spaced, over top. Place aluminum foil over top and bake for 1 hour. Cook onion in butter in skillet, until onion is slightly browned (but not crisp). Stir in remaining ingredients and bring to a boil. Reduce heat, and simmer for 10 to 15 minutes, or until fairly thick. Remove rack from oven and drain off broth. Return meat to rack. Liberally brush with sauce. Continue baking, uncovered, 1 hour more, or until ribs are nicely tender. Before serving, brush ribs with remaining sauce. Serves 4 to 6.


Nancy's "Windy McKay" BBQ Spareribs


3 to 3 1/2 pounds pork spareribs

salt and pepper, to taste

1/4 cup sweet or yellow onion, finely chopped

3 Tablespoons granulated sugar

2 Tablespoons dry mustard

1/4 teaspoon black pepper

1 cup tomato ketchup

1 cup water (or beef broth for a richer, heartier sauce)

3 Tablespoons Worcestershire sauce

1/2 cup cider vinegar


Cut spareribs into individual pieces. Pre-heat oven to 350 degrees. Place ribs in a shallow baking pan, and sprinkle with equal amounts of salt and pepper, to taste. Brown ribs in oven for about 30 minutes. While ribs are browning, combine remaining ingredients in a large saucepan. Bring to a boil, stirring occasionally. Pour sauce over ribs, and bake for 1 to 1 ½ hours, until ribs are tender, generously basting every 15 minutes. Serves 4.


Nancy's Hawaiian BBQ Ribs


1 to 1 1/2 pounds pork spare ribs, separated

1 1/2 teaspoons onion powder

1 to 2 Tablespoons vegetable oil

1/2 cup teriyaki sauce

1 15.5 ounce can crushed pineapple with juice


Heat oil in a large skillet. Lightly sprinkle meat with onion powder, and brown on all sides. Drain. Place meat in the bottom of a slow cooker and pour remaining ingredients over them. Set cooker to low and cook for 8 to 10 hours. Serves 3 to 4.