BERKELEY (KCBS) – Although barbecue season doesn’t officially start until after Memorial Day, I suspect we’re going to see an awful lot of barbecuing on Super Bowl Sunday, particularly with the spectacular weather we have this weekend.
My Not So Secret Barbecue Sauce uses ingredients you probably already have handy in the kitchen and comes together in no time.
Whether you’re doing spareribs or chicken, sprinkle the meat with seasoning salt first, then roast in the oven or charcoal on the grill until it’s almost tender.
Most importantly, the barbecue sauce has to go on just for the last 15 or 20 minutes of cooking so that it doesn’t char and develop a bitter, burned flavor.
KCBS Food and Wine Editor Narsai David:
Barbecued Beef Ribs
It’s best to guy 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-degree oven for 45 minutes 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 or Narsai’s Southern Secret Barbecue Sauce.
Narsai’s Not So Secret Barbecue Sauce
1 small onion
3 – 4 cloves of garlic
1 TBS prepared mustard
1 5 oz. bottle of steak sauce
½ cup of ketchup
½ cup of 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 the last 15 to 20 minutes of cooking.
If you plan to save the sauce for future use, it must be simmered for at least 15 minutes to keep it from spoiling.
Narsai’s Southern Secret Barbecue Sauce
2 medium onions, sliced
4 cloves of garlic, chopped
2 TBS oil
1½ inch piece of ginger, sliced thinly across the grain
2 TBS dry mustard
3 TBS Worcestershire sauce
2 cups of tomato sauce
1/3 cup of vinegar
1 cup of sherry or water
2 bay leaves
½ tsp Tabasco sauce or other hot sauce
3 TBS molasses
2 TBS brown sugar
½ tsp salt
Sauté onions and garlic in oil until translucent. Puree in blender with ginger. If necessary, add some of the liquid to help it puree. Return puree to pan and add remaining ingredients. Simmer for 20 – 30 minutes. This can be held in the refrigerator for an extended time.
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. You can hear him Saturdays at 10:53 a.m., 12:53 p.m. and 4:53 p.m., and at 2:53 a.m. Sunday on KCBS All News 740AM and 106.9FM.
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