Best Chef Roccos Bbq Sauce Recipes

Chef Rocco Dispirito's BBQ Ribs image

Provided by Ambervim

Categories < 4 Hours

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 baby back rib rack
salt and pepper
1 onion, sliced
12 garlic cloves
1 tablespoon smoked paprika
2 tablespoons liquid smoke
3/4 cup reduced-sugar ketchup (tomato paste thinned out will work)
3 tablespoons red wine vinegar

Steps:

Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet.
In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar.
Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 1 hour and 30 minutes. Or, to enjoy all year round, place in the oven at 425°F for 1/2 hour and then lower to 275°F for another hour, until meat is tender.

Nutrition Facts : Calories 30, Fat 0.2, Sodium 202.4, Carbohydrate 7.1, Fiber 0.6, Sugar 4.7, Protein 0.8

Mama's Marinara image

Provided by Nat Da Brat

Categories Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tablespoons olive oil
chili flakes
2 (28 ounce) cans tomato puree, red pack brand if possible
1 (28 ounce) can crushed tomatoes, red pack brand if possible
1 tablespoon tomato paste, red pack brand if possible
1 teaspoon sugar
1 cup chicken stock
red pepper flakes
salt

Steps:

Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
Add the chili flakes to taste.
Add all the tomato products.
Pour the chicken stock into one of the 28-oz cans.
Fill it the rest of the way with water and add that and the sugar to the pot.
Stir and bring to a simmer.
Taste and season with salt and cover.
Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.