Best Corkys Southwest Style Bbq Sauce Recipes

Corky's Southwest Style BBQ Sauce image

Provided by Concoctionista

Time 1h

Yield 1 pint

Number Of Ingredients 11

1/2 cup coffee, strong
1/2 cup Worcestershire sauce
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup brown sugar
1/8 cup butter
2 tablespoons chili powder
1 cup onion, small dice
1/8 cup chili pepper, small diced
1 tablespoon garlic, minced
cornstarch, and water slurry as needed

Steps:

Melt butter in a large sauce pan. Add onions and cook until tender.
Add the garlic and chili peppers and continue to cook for an additional 2-3 minutes. Add the chili powder and stir well. Cook over moderate heat until the chili powder's flavor is developed.
Add the remaining ingredients and simmer for approximately 45 minutes.
Mix approximately 2 tablespoons of cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch.
Sauce can be used at this point or be stored under refrigeration for up to one week.

Best BBQ Sauce You'll Ever Taste (Southwest) image

Provided by Pokey in San Antonio

Categories Sauces

Time 1h20m

Yield 3-4 pint jars, 20-30 serving(s)

Number Of Ingredients 14

1 1/2 cups onions (chopped)
1 1/2 cups red bell peppers (chopped)
3 garlic cloves (minced)
6 tablespoons butter
1 1/2 cups cider vinegar
1 tablespoon chili powder
1 tablespoon dry mustard
2 cups ketchup
2 cups chili sauce
3 tablespoons Worcestershire sauce
3 tablespoons liquid smoke
1/2 cup molasses
1/2 cup dark brown sugar
1 -2 tablespoon habanero pepper (minced)

Steps:

Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
Add chili powder, and dry mustard. Stir to incorporate.
Lower heat and add remaining ingredients. Simmer on low for at least one hour.
Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say).
Put up in mason jars. If you actually "can" the sauce it will keep for a month or so. (There are no preservitives so be careful). If not, use what you need, it will keep in the fridg for a couple of weeks, and you can always give the rest away--your family and friends will love you for it.
Note: Be careful with the habenero peppers. Use gloves or put a plastic baggie over the hand you use to hold the pepper while you slice it up. Use one for medium-hot BBQ sauce, use two for down right hot. If even one is too hot for your taste, substitute a couple of jalapeno peppers.

Memphis Style Dry Ribs: Corky's Ribs image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 2 to 4 servings

Number Of Ingredients 4

One 2- to 2 3/4-pound slab raw St. Louis cut pork spare ribs
1 1/2 cups water (3 parts)
1/2 cup favorite BBQ sauce (1 part), plus more for basting (recommended: Corky's)
Favorite dry rib seasoning (recommended: Corky's)

Steps:

Preheat a grill to medium heat with all of the coals on 1 side.
Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F.
Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning.