Best Grilling Sauce Recipes

EASY ALWAYS TENDER PORK RIBS WITH BBQ SAUCE NO GRILLING

Steps:

• Hand massage the yellow mustard on all surfaces of the ribs.
• Then to taste sprinkle the all purpose seasoning to the ribs.
• Place in a baking pan or roasting pan and set the over for 225-250°F.
• Bake for at least 5 hours.
• One hour before they are done, begin to baste with BBQ sauce every 30 minutes till you get a decent coating. If you like, you may broil at the end for a little crispness, but the bones by this time will be falling out. Leftovers (if you have any) may be used for pulled pork sandwiches.

APRICOT BARBECUE SAUCE FOR GRILLING

Steps:

• 1. Combine everything together in a bowl and mix well.
• 2. Use this sauce for any meat you want to grill. We used chicken breasts and let them marinate in the sauce for about 45 minutes.
• 3. Enjoy!!

KEAWE GRILLED BABY BACK RIBS WITH KONA COFFEE BBQ GRILLING AND DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Grind the Paniolo spice together with the coffee and salt (or the coffee with paprika, cumin, salt and pepper). Rub spice mixture over all the ribs. Place ribs in a heavy roasting pan and cook uncovered for 12 minutes, drain off excess fat.
• Lower the oven temperature to 375 degrees F.
• Mix together water and Worcestershire sauce and pour around ribs. Cover pan tightly with foil and bake until tender, about 1 hour 45 minutes. Ribs may be prepared to this point a few days in advance.
• To prepare barbecue, light the Keawe wood and allow it to burn until coals are medium hot and spread out. Cook ribs 3 minutes on each side and dip or brush ribs in the sauce and cook slowly for another 5 to 6 minutes. Be careful not to burn the ribs.
• Warm a little Kona Coffee BBQ sauce to serve on the side. Serve with grilled corn and campfire potato salad or your favorite sides.

HOT PEACH AND GINGER GRILLING SAUCE

Steps:

• Mince the green onions, garlic, and ginger - this takes me about 5 minutes, but "your mileage may vary".
• In a medium bowl, combine all ingredients and mix well.
• Refrigerate until ready to use.
• Use as a baste for pork or chicken.
• This marinade is a definite winner!
• I originally picked up the recipe at Gail's Recipe Swap (posted by deb-in-MI, who got it from her boss), where everybody was raving about it. It's extremely versatile - some folks used it on beef, some on pork, and I've tried it on salmon steaks. It's wonderful on all of them!
• Note: you can also substitute ingredients, such as apricot for the peach; I've also added a heaping tablespoon full of lemon curd to the recipe, since it was sitting out on the counter at the time.

ORANGE-THYME SAUCE AND MARINADE FOR GRILLING

Steps:

• In a small bowl, combine all the ingredients. Set aside 1/3 cup for basting meat.
• Grill steak, chicken or pork over medium high heat basting with some of the reserved sauce near the end of cook time so it does not burn.

BARBECUE GRILLING SAUCE

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.

SWEET CHIPOTLE GRILLING SAUCE

Steps:

• Place chilies, maple syrup, garlic, and soy sauce into a blender. Puree until smooth.

APRICOT MUSTARD GRILLING SAUCE

Steps:

• Place all ingredients into the bowl of a blender & process 30 seconds or until there is a good consistency to the sauce.
• Pour into a covered glass jar & store in the refrigerator.

MANDARIN ORANGE GRILLING SAUCE

Steps:

• In a saucepan, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• Stir in the orange and lemon juices and bring to a boil; stirring constantly.
• Boil for 1 minute and then remove from heat.
• Stir in orange segments.
• Cover and keep warm until ready to serve with main dish.
• MICROWAVE DIRECTIONS:.
• In a 4-cup measure, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• Gradually stir in orange and lemon juices.
• Microwave on HIGH for 3-4 minutes or until mixture boils, stirring each minute.
• Keep microwaving to boil it one full minute.
• Stir in orange segments.
• Cover and keep warm until ready to serve with main dish.
• GRILLED CHICKEN DISH:(just in case).
• Pound 4 boneless chicken breasts to a 1/4 inch thickness.
• In a small dish combine 2 tbls. melted butter with 1/4 tsp cinnamon and use this to baste the chicken while grilling.

COFFEE RUBBED GRILLED PORK TENDERLOIN WITH ESPRESSO GRILLING SAUCE RECIPE - (4.4/5)

Steps:

• For the Rub: Mix ingredients. Yield: 2 Tbsp. Rub over pork tenderloin. Cover and refrigerate meat or leave out at room temperature for up to 1 hour before grilling. For the sauce: Combine all ingredients in medium saucepan. Bring to a boil, lower heat and simmer until slightly thickened, about 5 minutes. Store in a tightly closed container for up to 1 month. Use it to baste or accompany beef, lamb, duck, wild game or pork. Yield: about 2-1/3 cups Grilling instructions: Leave rubbed tenderloin out at room temperature about 45 minutes before grilling. Heat gas grill to 425F with one burner turned off. (Turn on all burners and get grill very hot; then turn off one burner and adjust to 425F.) Oil grates using a wadded paper towel that's been dipped in vegetable oil. Place meat on oiled grates over a burner that's lit. Sear meat about 4-5 minutes per side, then transfer to a burner that's not lit to finish cooking. Baste meat with grilling sauce once when transferring to turn-off burner, and again in about 10 minutes. Cooking time will depend on thickness of meat. It's not necessary to turn the meat once it's on the turned-off burner. Check for doneness with a meat thermometer that's placed in the side of the fattest part of meat. Be sure thermometer only goes to the center part of the meat, and not all the way through. Baste, then remove meat when thermometer registers 155F. Cover and let rest 10-15 minutes before slicing. If desired, serve additional sauce with meat a serving time.

ASIAN-LIME SAUCE (FOR GRILLING AND DIPPING)

Steps:

• Stir all ingredients together until blended well.
• Use this sauce to brush on ribs or other pork as it is being grilled, or use it on the side as a dipping sauce.

THAI GRILLING SAUCE

Steps:

• In a small saucepan, mix together sugar and cornstarch.
• Whisk in broth, vinegar, lime juice, fish sauce, ginger, lemongrass, pepper flakes, and cayenne.
• Bring to a boil, stirring constantly, until lightly thickened; then reduce heat and simmer 2-3 minutes more.
• Remove from heat and stir in basil.
• Brush on pork or chicken during the last 10-12 minutes of grilling.

ALL-PURPOSE GRILLING SAUCE

Steps:

• HEAT THE OIL in a medium saucepan over medium heat. Cook onion until softened, stirring occasionally, about 3 minutes; add garlic and cook until fragrant. Add remaining ingredients except butter; stir several times to blend. Bring to a simmer; partially cover and cook over low heat until thick, about 1 hour.
• Remove and discard jalapeño. Puree sauce (with butter, if desired) in a food processor or blender until smooth. Serve warm or at room temperature. The sauce can be refrigerated in an airtight container up to 1 week.

GRILLING MARINADE / SAUCE

Steps:

• 1. Put all ingredients into a sauce pan and bring to a boil. Turn heat down ans simmer for 1/2 an hour. Let cool. Put into 1 quart canning jar (any jar with a lid will do). Refrigerate until needed. Keeps well for about a week.
• 2. When ready to use, Put the desired amount into a bowl along with a little water to thin it out if needed. Place meat in the bowl. Coat the meat well. Cover bowl and refrigerate at least 2 hours.
• 3. Put the marinated meat on the grill and baste with this marinade a few times while cooking.
• 4. *** This is very tasty and helps tenderize the meat. *** I use this on beef steaks and pork steaks.

GRILLING SAUCE

Steps:

• 1. in a med mixing bowl. mince fine the zest from lemmon and tangerines
• 2. Combine the zest,olive oil,juicefrom one tangerine one lemon,tequila,herbs and blake pepper,and yellow pepper. Mix well
• 3. Marinate what ever meat you want to use for 2 hours.at least,longer if posable.
• 4. pour off marinade into a small sauce pan .heat till thickend. use to bast meat during grilling.

PETER'S SPICY GRILLING SAUCE FOR PORK CHOPS

Steps:

• In small saucepan, gently melt butter over low heat.
• Add lemon juice* to butter and gently stir.
• NOTE*: For beef, use orange juice. For lamb, use lime juice. For chicken, use a mixture of lemon and lime juice.
• Place tomato halves, flesh side down. Simmer 10-15 minutes until tomato skin loosens. Remove from heat and remove skin from tomatoes.
• Smash tomatoes down and add remaining ingredients. Stir to combine.
• Return to low heat and cook 5-10 minutes until tomato has broken down.
• Use sauce to coat meat prior to grilling, broiling or baking.

T-BONE STEAK & JACK DANIEL'S GRILLING SAUCE

Steps:

• Combine all ingredients for the grilling sauce and mix well.
• Dip meat in sauce and place on grill over hot coals.
• Turn meat and brush with sauce.
• When meat is done brush with sauce once more before removing from grill.