Homemade Barbecue Sauce Recipe

1 tablespoon paprika
1-1/2 teaspoons garlic salt
1 teaspoon celery salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
4 pounds pork baby back ribs, cut into 3- to 4-rib portions, well trimmed
Barbecue Sauce (recipe follows)
Rib rack (optional)
Orange peel for garnish

1. Preheat oven to 350F.

2. Combine paprika, garlic salt, celery salt, black pepper and ground red pepper in small bowl. Rub over all surfaces of ribs.

3. Place ribs in foil-lined shallow roasting pan. Bake 30 minutes.

4. Meanwhile, prepare grill for direct grilling. Prepare Barbecue Sauce; set aside.

5. Transfer ribs to rib rack set on grid. Or, place ribs directly on grid. Grill ribs, on covered grill, over medium coals 10 minutes.

6. Remove ribs from rib rack with tongs; brush with half the Barbecue Sauce evenly over both sides of ribs. Return ribs to rib rack. Continue to grill, covered, 10 minutes or until ribs are tender and browned. Serve with reserved sauce. Garnish, if desired.

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Homemade Barbecue Sauce Recipe

2 c ketchup
1/4 c brown sugar
1/2 c vinegar
1/2 c worcestershire sauce
1/2 t celery salt
1 t salt

mix and you are all set!

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Homemade Barbecue Sauce

2 tablespoons butter, melted
2 tablespoons chopped onion
1 tablespoon chopped green bell pepper
1 cup water
1 cup ketchup
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon celery seed
2 tablespoons brown sugar
2 teaspoons lemon juice

In a medium nonporous bowl, combine the butter or margarine, onion, green bell pepper, water, ketchup, mustard powder, salt, celery seed, brown sugar and lemon juice. Mix well and use on your choice of meat.

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Homemade Barbecue Sauce

2 tablespoons vegetable oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
2/3 cup cider vinegar
1 (8-ounce) can tomato sauce
1/4 cup light brown sugar
1 tablespoon dry mustard
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon hot sauce
1/4 teaspoon freshly ground black pepper

Heat a 1-quart saucepan over medium heat. Add the vegetable oil to the pan and, once it's hot, add the onions and garlic to the pan. Cook the onions and garlic, stirring often, until softened, 3 to 4 minutes. Add the vinegar to the pan and cook for 2 minutes. Place the remainder of the ingredients in the saucepan and bring to a simmer. Cook the sauce for 20 minutes, or until thick enough to coat the back of a spoon, and remove from the heat. Cool, then transfer to a nonreactive container and refrigerate until ready to use. The sauce may be used warm or at room temperature and will keep, refrigerated, for up to 2 weeks.

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