Barbecue Recipes

Super Burgers, Chicken Marinade, Pineapple Baby Back Ribs

Super Burgers

2 lbs. ground beef

1 cup soft breadcrumbs

3/4 cup Burgundy wine

1 (4 ounce) can sliced mushrooms, drained 2 teaspoons onion salt

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon pepper

8 hamburger buns

Mix together first 9 ingredients. Shape into 8 patties. Broil or grill 4−5 inches from heat 5 minutes on each side, or until desired degree of doneness. Serve in hamburger buns with sliced tomatoes and onions.


Chicken Marinade

1/4 cup cider vinegar

3 tablespoons prepared coarse−ground mustard

3 cloves garlic, peeled and minced 1 lime, juiced

1/2 lemon, juiced

1/2 cup brown sugar

1 1/2 teaspoons salt

6 tablespoons olive oil ground black pepper to taste

6 boneless, skinless chicken breast halves

In a large, nonreactive container, thoroughly mix cider vinegar, whole grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt. Whisk in olive oil and pepper. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours, or overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the prepared grill, and cook 10 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.


Pineapple Baby Back Ribs

3 cups pineapple juice

1 1/2 cups brown sugar

1 1/2 tablespoons mustard powder

1/3 cup ketchup

1/3 cup red wine vinegar

1 1/2 tablespoons fresh lemon juice

2 tablespoons soy sauce

1/2 teaspoon ground cloves

2 teaspoons ground ginger

4 cloves garlic, minced

1/2 teaspoon cayenne pepper

1 (2 pound) slab baby back pork ribs

1 (12 ounce) bottle barbecue sauce

In a large glass bowl or dish, stir together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice and soy sauce. Mix in the cloves, ginger, garlic and cayenne pepper. Cut ribs into serving size pieces and place into the marinade. Cover and refrigerate, turning occasionally, for 8 hours or overnight. Preheat oven the oven to 275F. Place ribs into a 9x13 inch baking dish, and cover with marinade. Cook for 1 1/2 hours, turning occasionally to ensure even cooking. Preheat an outdoor grill to medium heat. Cook ribs on the grill for about 15 to 20 minutes, basting with barbecue sauce, and turning frequently.

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