(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.

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.)


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.


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 This material may not be published, broadcast, rewritten, or redistributed.)

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