bbq sauce Archives - The Midnight Baker

Aloha Pineapple Chicken

Judith Hannemann — Sat, 28 Jun 2014 23:00:00 +0000

Aloha Pineapple Chicken

The taste of Hawaii! Sweet and savory grilled chicken has tons of flavor and without marinating! Pineapple juice-based BBQ sauce is the secret.

Marinade And Basting Sauce

I have often used a variation of this sauce as a marinade and I have an upcoming post for a london broil that uses it.

When I made that marinade, I made double the amount, but I’d gotten to thinking that it would likely make a very good dipping sauce for pot stickers, etc. That led to an idea to reduce the sauce until it had a thicker consistency and use it as a BBQ sauce.

Great taste without marinating

I had a test run with it a few days prior to making what you see in these photos and I have to say, I was TOTALLY amazed that just brushing on some of that sauce infused the whole flavor through the chicken. Hard to believe, but it does!

Tastes Like It Marinated For Hoursa

The chicken tastes like you marinated it for hours. I’d venture a guess that if you marinated it in the sauce (don’t reduce it), then reduced some more sauce for the glaze, this would be unbelievably good! Certainly if you wanted to try that, it wouldn’t destroy anything and it would enhance it–but the flavor may be too powerful for some. If you wish to do this, use 1/2 the sauce to marinate and reduce the other half–just for food safety sake, I wouldn’t use what was contaminated by the raw chicken. Yes, you do boil and simmer so any salmonella would likely be killed, but the sauce would be impure due to liquid seeping out of the chicken. It’s best to use fresh for the reduced sauce.

The Recipe

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Aloha Pineapple Chicken

The taste of Hawaii! Sweet and savory grilled chicken has tons of flavor and without marinating! Pineapple juice-based BBQ sauce is the secret.

Prep Time20

Cook Time45

Total Time1 5

Course: Chicken, GRILLING

Cuisine: American

Keyword: grilled chicken

Servings: 6 -8

Calories: 648kcal

Author: Judith Hannemann

Ingredients

2 whole frying chickens about 3 lbs each*

ALOHA PINEAPPLE SAUCE

8 oz pineapple juice
1/2 cup packed dark brown sugar
1/3 cup soy sauce
3 large garlic cloves crushed
1 tbsp mirin** or white wine

Instructions

*Pre-cut chicken parts may be substituted but they should be from smaller chickens as large parts take too long to cook on the grill to insure they are cooked to the proper temp.
**Mirin is best to use here, but if you can't find it in your store--it'd be in the Asian food section and a major brand is Kikkoman, then white wine will do.
Cut up chicken into serving pieces. I cut the chickens into quarters, but cut the wing off the breast.
Combine all sauce ingredients in a small saucepan. Bring to boil and reduce heat to a simmer. Simmer, uncovered, for about 10-15 minutes or until sauce is reduced by 50% and has a consistency like maple syrup. Cool to lukewarm then refrigerate until chilled. I recommend you make the sauce either very early in the day or the day before.
Preheat grill to low/med-low heat. If you have a thermometer installed in the lid, grill temp should be 300-350 degrees F.
Place chicken bone side down on grill. Close lid and cook for 20-25 minutes; turn chicken and cook for 20 minutes.
Turn up grill heat to med-high heat. Baste both sides of chicken with the sauce. Cook about 5 minutes on *each* side to crisp chicken.
FYI--internal temperature of chicken should be 180 degrees F for food safety -OR- juices should run clear.

Nutrition

Aloha Pineapple Chicken

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Luau Ribs

Judith Hannemann — Wed, 18 Dec 2013 00:00:00 +0000

Luau Ribs

Wonderful ribs with a tangy Polynesian BBQ sauce. The perfect appetizer for your holiday buffet or family meal.

Here’s another great rib recipe that comes my way from my friend Lillian from My Recipe Journey. I’ve been salivating about these since she made them. You can find her recipe right here. Lillian changed it from it’s original and I changed it a bit more LOL!! Her and I are great tweakers!!! We started playing Garlic Poker here because I saw Lillian’s 3 cloves and raised her 2. But you can cut back if you want. It’s just that Lillian and I tend to think if 2 garlic cloves is good, 5 are better, but we do understand not everyone is as ga-ga about the pungent bulb as we are.

Yummy Luau Ribs

I made these with regular spare ribs, but I think baby back ribs would work better here. For one, they are less fatty and have more edible meat on them.

The recipe did call for strained baby food peaches, which I did buy but got to thinking it would be cheaper to buy canned sliced peaches in heavy syrup, drain them then just puree them in my Ninja food processor. Next time I will do that. And yes there will be a next time with these because they are just out of this world!

OK for all you RICE COOKER fans–this can be made in the rice cooker!! How you do that is first pop the ribs under the broiler so they brown up a bit, then place the ribs and the sauce in the rice cooker, set it to COOK (the highest heat cycle) and let ‘er rip or rib or whatever. After about 1 hour, they should be done and the sauce should be syrupy. If not, set it to COOK again and check it in 15 minutes.

You want to get close to THESE ribs!

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Luau Ribs

Wonderful ribs with a tangy Polynesian BBQ sauce. The perfect appetizer for your holiday buffet or family meal.

Prep Time20

Cook Time1 45

Total Time2 5

Course: Appetizers

Cuisine: American

Keyword: BBQ recipe, luau party, pork ribs

Servings: 4

Calories: 786kcal

Author: Judith Hannemann

Ingredients

4 lbs bone-in pork ribs baby back or spare ribs
salt
pepper

Sauce:

1 cup pureed peaches*
1/3 cup ketchup
1/3 cup apple cider vinegar
5 cloves garlic minced
2 tbsp soy sauce
1/2 cup brown sugar
2 tsp ginger

Instructions

Preheat oven to 450 degrees F. Line a large baking pan with aluminum foil (for easy clean up).
Mix all sauce ingredients in a small bowl.
Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs. Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper.
Bake at 450 degrees F for 15 minutes. Remove from oven, drain all liquid from the pan and reduce oven temp to 350 degrees F.
Pour sauce over ribs and cover pan with foil. Place in 350 degree oven and bake for 1 1/2 hours, basting with sauce every 30 minutes. Remove foil cover during last 30 minutes of baking time.
Coat ribs with thickened sauce in the bottom of the pan and serve immediately.

SLOW COOKER

Place all ingredients in slow cooker and cook for 6-8 hours on low. Sauce may be reduced in a saucepan on the stovetop if desired

Notes

*Strained baby food peaches are fine, but you can also puree drained, canned peaches in a blender, strainer attachment or Ninja

Nutrition

Luau Ribs

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Sweet-n-Sticky Boneless BBQ Ribs

Judith Hannemann — Mon, 25 Mar 2013 00:00:00 +0000

Sweet-n-Sticky Boneless BBQ Ribs

Oooey and gooey sweet sauce with a hint of tangy. There’s several surprises here. How they’re made and a secret ingredient. It’s also easy: made in one-pot and you set it and forget it until it’s done.

Last week my grocery store had boneless country-style ribs on sale buy one get one. Couldn’t pass that up since I love pork? Did I ever mention that? Well, I do.

You can, of course, do this with bone-in baby back ribs too. I wouldn’t advise regular spare ribs mainly due to the method of cooking–a rice cooker. Unless you have a super-size rice cooker, regular belly ribs just will not fit.

The beauty of a rice cooker is it cooks by reduction. That’s how you get this marvelous sauce and the other benefit is, it’s a one-pot meal. Since most rice cookers come with a steaming basket that fits in the pot, you can cook your veggies in the last minutes of the cook time for the ribs.

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Sweet-n-Sticky Boneless BBQ Ribs

Prep Time10

Cook Time1 30

Total Time1 40

Course: Pork

Cuisine: American

Keyword: BBQ Ribs, pork ribs

Servings: 4

Calories: 658kcal

Author: Judith Hannemann

Ingredients

2 lbs boneless country-style or baby back pork ribs
12 oz can of beer OR 12 oz chicken stock
1 cup BBQ sauce
1/4 cup pancake syrup

Instructions

Brown ribs either in a large skillet or by placing under the broiler for a few minutes.
Add ribs and remaining ingredients to a 7- or 10-cup rice cooker. Stir.
Set rice cooker to "COOK" and check ribs every 30 minutes. Theoretically, when the cooker switches to "WARM" the ribs are done and the sauce is reduced to a sticky syrupy conistency. Your rice cooker may cook differently than mine, hence, it's a good idea to check the progress periodically.

Nutrition

Sweet-n-Sticky Boneless BBQ Ribs

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