Best Master Bbq Sauce For Ribs Chicken And Shrimp Grilled Vegetable Slaw And Roasted Potatoes Recipes

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MASTER SAUCE RIBS



Master Sauce Ribs image

This master sauce is great for anything! Use it for stir fries, marinades, or grilling. This version is amazing on some BBQ ribs!

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Time 2h45m

Yield 8

Number Of Ingredients 8

½ cup Kikkoman Teriyaki Marinade & Sauce
1 cup Kikkoman Hoisin Sauce
½ cup Kikkoman Oyster Sauce
¼ cup sugar
⅛ cup Kikkoman Sriracha Hot Chili Sauce
2 tablespoons minced garlic
3 tablespoons minced ginger
4 pounds baby back ribs

Steps:

  • In a bowl, mix together the master sauce ingredients until well combined. Marinate ribs in half of the Master Sauce.
  • Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings and combine with remaining master sauce. Place ribs in a large roasting pan.
  • Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with master sauce.

Nutrition Facts : Calories 500.4 calories, Carbohydrate 28.4 g, Cholesterol 117 mg, Fat 30.6 g, Fiber 0.1 g, Protein 26.1 g, SaturatedFat 11.3 g, Sodium 1828.2 mg, Sugar 8.3 g

BBQ SHRIMP WITH GRILLED VEGETABLE SLAW AND "ROASTED POTATOES"



BBQ Shrimp with Grilled Vegetable Slaw and

Provided by Ming Tsai

Categories     main-dish

Yield 4 servings

Number Of Ingredients 24

2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 serrano chiles, de-stemmed, minced
2 tablespoons, rinsed fermented black beans
2 medium red onions, rough chopped
1 tablespoon sambal
2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes
1/4 cup rice wine vinegar
1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar
Canola oil to cook
12 large shrimp, de-veined, peeled with tail on
Salt and black pepper to taste
1 medium eggplant, sliced 1/4-inch
1 large zucchini, sliced lengthwise, 1/4-inch
1 large red onion, sliced 1/4-inch
1 large carrot, peeled, sliced lengthwise, 1/4-inch
1/4 cup olive oil
Juice of 2 lemons
Salt and black pepper to taste
2 pounds red bliss potatoes, washed and cut in half
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
6 scallions, each sliced 1/8-inch
Salt and black pepper to taste

Steps:

  • In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill.
  • Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes.
  • For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season.
  • For the Roasted Potatoes: In a large bowl, toss everything together. Wrap in a double thick foil "papillote." Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
  • Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.

SHRIMP AND ROASTED VEGETABLE SALAD



Shrimp and Roasted Vegetable Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound parsnips, quartered lengthwise and halved crosswise
1 pound carrots, quartered lengthwise and halved crosswise
1 pound turnips, peeled and cut into 1/2-inch wedges
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cups baby arugula
1/4 cup walnuts
2 tablespoons grated parmesan cheese
1 small clove garlic
1/4 teaspoon red pepper flakes
Grated zest of 1/2 lemon, plus wedges for serving
1 pound large shrimp, peeled and deveined

Steps:

  • Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes.
  • Meanwhile, combine 1 cup arugula, the walnuts, parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water.
  • Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat.
  • Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges.

Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 145 milligrams, Sodium 1129 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 22 grams, Sugar 18 grams

BARBEQUE ROASTED POTATOES WITH SOUR CREAM BACON SAUCE



Barbeque Roasted Potatoes with Sour Cream Bacon Sauce image

Provided by Sandra Lee

Categories     side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons barbeque seasoning (recommended: Grill Mates)
1 tablespoon crushed garlic
2 teaspoons lemon juice
1 1/2 pounds baby white potatoes, quartered
1 cup sour cream
2 tablespoons crumbled bacon
1 tablespoon Worcestershire sauce
1 tablespoon dried chives
1 teaspoon hot sauce

Steps:

  • Potatoes: Preheat grill to medium heat.
  • In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat.
  • Place potatoes in an aluminum foil pouch and seal. Place on the grill or in a preheated 400 degree F oven for 20 to 25 minutes until potatoes are tender.
  • Sauce: Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side.

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