Narsai David Recipes: Ribs and Barbecue Sauce

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baby back ribs on the grill

(AP)

Narsai David’s Food News
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(KCBS) – KCBS Food and Wine Editor Narsai David says with this nice weather, barbecue cooking has already begun. He has some great recipes for you to try.

NARSAI’S NOT SO SECRET BARBECUE SAUCE
Yields about 2 cups

1 small onion, chopped
3-4 cloves garlic
1 TBS prepared mustard
1 5 oz. bottle steak sauce
1/2 cup ketchup
1/2 cup red or white wine

Puree all ingredients in a blender or food processor.

To barbecue spareribs or chicken, sprinkle with seasoned salt and roast or charcoal grill until almost tender. Then brush with barbecue sauce for last 15¬¬ to 20 minutes of cooking.

(Note: If you plan to save the sauce for future use, it must be cooked to prevent spoilage. Simmer for 15 minutes.)

BARBECUED BEEF RIBS

It’s best to buy beef ribs still in a slab rather than cut apart individually. Season lightly on both sides with your favorite seasoning salt and roast in a 450°F oven for 45 min. to an hour or until just tender. Remove from oven and cool enough to handle. Cut apart into individual ribs and finish under a broiler or on an open grill basting with Narsai’s Not So Secret Barbecue Sauce.

Note: A full side of 7 ribs will normally serve 4-5 people.

NARSAI’S EAST WEST BARBECUE SAUCE

Yield: 2-1/2 cups

1 cup hoisin sauce
1 TBS prepared mustard
1/2 cup ketchup
2 TBS Worcestershire
1 cup red or white wine
6 slices ginger, size of a quarter

Puree all ingredients in a blender.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

(© 2011 CBS Broadcasting Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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