Best Key West Barbecue Sauce Recipes

ULTIMATE RIBS WITH KEY WEST BARBECUE SAUCE

ULTIMATE RIBS WITH KEY WEST BARBECUE SAUCE image

Yield to 6

Number Of Ingredients 21

Ingredients

Brine and Ribs
2 cups warm water
2 cups lager beer
½ cup packed golden brown sugar
3 T kosher salt
3 T olive oil
3 T fresh lemon juice
2 T fresh lime juice
2 racks baby back pork ribs (about 4 lbs)
First rub
¼ cup packed brown sugar
1 T dried summer savory
1 T granulated garlic
1 T sweet paprika
1/8 t ground cloves
1 cup yellow ballpark mustard
Second Rub
¼ cup packed brown sugar
1 t cayenne pepper
1 t dry mustard
10 c Key West Barbecue Sauce

Steps:

For Brine: Stir first 7 ingredients in bowl until sugar and salt dissolve. Pour brine into plastic bag, add ribs, seal bag and chill overnight, turning occasionally. For First Rub: Mix first 5 ingredients in small bowl to blend. Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature, about 1 hour. Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue. Add enough water to pan to reach depth of 1 inch. Preheat barbecue (medium low). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan. (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3 burner gases grill, light burners on left and right leaving center burners off. If using 2 burner gas grill, light burners on side opposite disposable pan. Drain chips, place on half of 12x12 inch sheet foil. Fold foil over chips; crimp edges to seal. Poke several holes in top of packet. Place packet on coals or gas flame. Brush grill rack with oil. Replace grill rack. Place rigs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bones by ¼ inch, turning and rotating ribs every ½ hour about 1 ½ hours. FOR SECOND RUB: Mix first 3 ingredients in small bowl to blend. Place 18x30-inch sheet heavy-duty foil on work surface; top with second sheet, creating double layer. Transfer ribs, meat side up to foil. Sprinkle top of ribs with second rub. Tent ribs with another sheet heavy duty foil; crimp edges to seal. Return ribs to grill. Cover grill; cook 15 minutes. Remove top layer of foil. Close barbecue cook until sugar carmalizes, about 15 minutes. Cut slabs between bones; serve with sauce.

KEY WEST BARBECUE SAUCE*

KEY WEST BARBECUE SAUCE* image

Categories Sauce Orange

Number Of Ingredients 17

Ingredients

3 cups ketchup
2 cups (packed) dark brown sugar
3/4 cup mango juice or nectar
3/4 cup fresh or frozen reconstituted passion fruit juice blend
3/4 cup fresh orange juice
3/4 cup pineapple juice
1/2 cup golden syrup*
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup grapefruit juice
1/4 cup finely grated onion
1 1/2 tablespoons dry mustard
1 1/2 teaspoons ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground cumin
2 tablespoons plus 2 teaspoons cornstarch

Steps:

Whisk all ingredients except cornstarch in heavy large saucepan. Transfer 1/4 cup sauce mixture to small bowl; add cornstarch and stir until dissolved. Whisk cornstarch mixture into sauce mixture. Cook over medium-high heat until sauce comes to boil, stirring constantly. Boil sauce 1 minute, stirring constantly. Serve warm or at room temperature. (Sauce can be prepared 1 week ahead. Cover and refrigerate. Rewarm sauce slightly before serving.) *A type of cane syrup popular in Great Britain. Available at British import stores and many supermarkets.