Mouth-Watering Barbecue Recipes

You won’t have ANY leftovers at your next family barbecue with these tasty recipes!

The Ultimate Barbecue Ribs

Barbecue Tortellini

Cheesy Ranch Potatoes


 Barbecue Grits

 Pork Loin Oriental Barbeque Marinade



TheUltimate Barbecue Ribs

Courtesy of Tyler Florence from the FoodNetwork!


  • 2slabs baby back ribs (about 3 pounds)

  • Koshersalt and freshly ground black pepper

  • Extra-virginolive oil

  • 2bacon slices

  • 4sprigs fresh thyme

  • 1/2onion

  • 3smashed garlic cloves

  • 2cups ketchup

  • 1cup peach preserves

  • 2tablespoons Dijon mustard or 1 tablespoon dry mustard

  • 2tablespoons brown sugar

  • 1/4cup molasses

  • 2tablespoons red or white wine vinegar

  • 1teaspoon ground cumin

  • 1teaspoon ground paprika


Specialequipment: Kitchen twine

Preheatthe oven to 250 degrees F. Put the ribs on a baking sheet, seasonwith salt and pepper and drizzle with olive oil. Stick them in theoven, and let the ribs bake, low and slow for 1 1/2 hours.

Meanwhile,make the sauce. Wrap the bacon around the middle of the thyme sprigsand tie with kitchen twine so you have a nice bundle. Heat a 2-countof oil in a large saucepan over medium heat. Add the thyme bundle andcook slowly for 3 to 4 minutes to render the bacon fat and give thesauce a nice smoky taste. Add the onion and garlic and cook slowly,without coloring, for 5 minutes. Add all of the rest of the sauceingredients, give the sauce a stir, and turn the heat down to low.Cook slowly for 20 minutes to meld the flavors. Put some sauce in aseparate bowl for basting, reserving the remaining sauce for serving.

Bastethe ribs with the sauce and let them continue cooking, basting twicemore, for 30 more minutes. When the ribs are cooked, take them out ofthe oven. You can let them hang out like this until you’re ready toeat.

Whenready to eat, preheat the broiler for 5 minutes and broil the ribs,basting with the sauce. They should become crisp and charred, about 5minutes on each side. Pick the onion and garlic out of the sauce andserve with ribs.




Courtsey of Barbecue Tricks



  • BostonButt or Pork Shoulder

  • 3 tsp salt, divided

  • 2 tsp black pepper,divided

  • 4 tsp garlic powder, divided

  • 2 tsp chili powder

  • 1(12 oz) can beer

  • 1 medium onion, coarsely chopped

  • 1 greenpepper, chopped

  • 1 Tbsp olive oil

  • 1 (12 oz) boxes Barilla Cheese& Spinach Tortellini

  • 2 cups ketchup

  • 1 cup water

  • 1/2 cupapple cider vinegar

  • 5 Tbsp white sugar

  • 5 Tbsp brown sugar

  • 1/2Tbsp ground mustard

  • 1 Tbsp Worcester sauce

  • 1 Tbsp lemon juice

  • 1Tbsp molasses

  • 1 Tbsp hot sauce

  • 1 tsp Cayenne pepper (optional)

Directionsfor Crock Pot Barbecue

Mix: 2tsp salt, 1 tsp black pepper, 2 tsp garlic powder and 2 tsp chilipowder. Spread rub generously all over meat. Spray inside of crockpot with non-stick spray, and pour beer in bottom of crock pot. Setmeat in, cover and cook on low for 9 hours. If necessary, open onceafter about 5-6 hours and drain some liquid. Remove meat and drainall liquid after 9 hours. Put meat on a baking pan and pull apartinto chunks with two forks, removing bones and fat. At this point,BBQ can be portioned out and frozen for later use if need be.

ToPrepare Tortellini and Sauce

Saute’:Green pepper, onion, remaining garlic powder and olive oil until justtransparent. Do not overcook. Set aside.

Cook:Barilla Cheese & Spinach Tortellini, according to packagedirections and drain.

Stir:Ketchup, water, vinegar, sugars, onion powder, mustard, Worcestersauce, lemon juice, molasses, hot sauce, Cayenne pepper (if adding)and remaining salt and black pepper in a medium saucepan. Bring to aboil and reduce heat. Add 3 heaping cups of pulled pork and thesaute’ed vegetables to the sauce and heat through about 3-4minutes. Serve over tortellini and enjoy!



CheesyRanch Potatoes

Courtsey of Barbecue Tricks

  • 4 lbs russet potatoes, but into cubes

  • 1large onion, coarsely chopped

  • 2 tsp chili powder

  • 2 tsp garlicpowder

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 stick of butter,sliced

  • 8 oz shredded Monterey Jack-Colby cheese blend

  • 1 smallbottle prepared buttermilk ranch dressing

  • 6 slices bacon, cookedand crumbled

Preheatoven to 400 degrees. Lightly grease a 9×13 baking dish. Put potatoesand onions in dish. Season with chili powder, garlic powder, salt andblack pepper. Evenly distribute pats of butter amongst the potatoesand onions. Cover dish tightly with aluminum foil and bake for 1hour.

Removefoil and add cheese, bacon and ranch dressing. Stir to coat. Cookuncovered about 10-15 minutes until cheese is melted and bubbly.Serve hot.



Courtsey of Barbecue Tricks


  • 3 cupspulled pork barbecue

  • 2 cups grits

  • 2 tsp salt

  • 2 Tbsp butter

  • 2tsp garlic powder

  • 1/2 cup milk

  • 8 oz mozzarella cheese

  • 1small jalapeño, finely chopped

  • 1 medium onion, chopped

  • 2 eggs,lightly beaten

Boil 6cups of water and 2 tsp salt. Gradually add grits, reduce heat to lowand cover for about 5 minutes. Add butter, garlic powder, milk,cheese, jalapeño and onion and mix well. Remove from heat aftercheese is melted and all ingredients are blended. Temper eggs and addto grits. Stir in pulled pork barbecue. Spray a 9×13 dish withnon-stick spray before pouring grits into dish. At this point, thedish can be frozen and baked later (up to 3 months). To bake, thawcompletely and bake at 350 degrees for about 40 minutes. Coolslightly and serve warm. Reheats well too.


Pork Loin Oriental Barbeque Marinade

Courtesy of

Marinate your pork loin rollin the following for 3 hours


  • 1 cup soy sauce

  • 1/3 cuptoasted sesame seed oil

  • 3 large crushed cloves of garlic

  • 1tablespoon ginger

Cook in the oven, or barbecue over pecan orcharcoal for about an hour at 300F. Add our pork bbq finishing sauceor (your favorite bbq sauce for pork) the last ten minutes. Do notmarinade for more than 3 hours (to much salt content in the soysauce) Hint; for a longer marinade and slightly different taste,substitute the soy sauce with low sodium Teriyaki.




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