Tag: gordon ramsay bbq sauce recipe

Dry-Rub Chicken with Honey Barbecue Sauce

by Pam on July 9, 2013

This was a quick and easy Cooking Light^[1] recipe that we all enjoyed. I adapted the dry-rub to work with what I had on hand and it turned out super flavorful. I liked the sauce – it was simple and delicious. I served this chicken with the Garlic-Parmesan Grilled Corn on the Cob^[2] and the Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins^[3] for a tasty and healthy meal.

Cut each chicken breast in half. Season both sides of the chicken pieces with the paprika, steak (or chicken) seasoning, garlic powder, sea salt and freshly cracked pepper, to taste. Place on a plate then cover with plastic wrap. Refrigerate for a few hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Preheating the oven to 375 degrees.

Prepare the sauce by combining the ketchup, lemon juice, cider vinegar, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small skillet. Bring the sauce to a simmer over medium low heat; cook for 15 minutes, stirring often.

Heat an ovenproof skillet that has been coated in cooking spray over medium high heat. Place the chicken into the hot skillet and cook for 3 minutes, or until golden brown. Flip the chicken over and slather evenly with the barbecue sauce then place into the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through. Let the chicken rest for 3-5 minutes prior to serving. Serve with extra sauce if desired. Enjoy.

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Dry-Rub Chicken with Honey Barbecue Sauce

Yield: 2-4

Prep Time: 10 min.

Cook Time: 20-25 min.

Ingredients:

Chicken:

2 boneless skinless chicken breasts, cut in half
Paprika, to taste
Steak (or chicken) seasoning, to taste (I used Montreal Steak Seasoning)
Garlic powder, to taste
Sea salt and freshly cracked pepper, to taste

Honey Barbecue Sauce:

1/2 cup of ketchup
Juice of 1 lemon
2 tbsp cider vinegar
2 tbsp honey
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Cut each chicken breast in half. Season both sides of the chicken pieces with the paprika, steak (or chicken) seasoning, garlic powder, sea salt and freshly cracked pepper, to taste. Place on a plate then cover with plastic wrap. Refrigerate for a few hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Preheating the oven to 375 degrees.

Prepare the sauce by combining the ketchup, lemon juice, cider vinegar, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small skillet. Bring the sauce to a simmer over medium low heat; cook for 15 minutes, stirring often.

Heat an ovenproof skillet that has been coated in cooking spray over medium high heat. Place the chicken into the hot skillet and cook for 3 minutes, or until golden brown. Flip the chicken over and slather evenly with the barbecue sauce then place into the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through. Let the chicken rest for 3-5 minutes prior to serving. Serve with extra sauce if desired. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

^{^} Cooking Light (www.myrecipes.com)
^{^} Garlic-Parmesan Grilled Corn on the Cob (www.gordon-ramsay-recipe.com)
^{^} Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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BBQ pork sandwich

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Ingredients

2kg boneless pork shoulder joint
1tbsp smoked paprika
1tbsp English mustard powder
2tsp dried oregano
2tsp sea salt
2tsp freshly ground black pepper
150ml white wine vinegar
150ml water
4tbsp soft brown sugar
200ml ready-made barbecue sauce
White rolls, to serve

That’s goodtoknow

Serve with a creamy homemade coleslaw made with shredded red cabbage, spring onions and carrots mixed with mayonnaise and a squeeze of lemon juice.

Method

Preheat the oven to 170°C/325°F/Fan 150°C/Gas mark 3. Place the pork shoulder in a large roasting tin. Mix together the paprika, mustard powder, oregano, salt and pepper and rub into the pork shoulder.
Mix together the vinegar, water and sugar and pour the mixture around the pork. Cover the pork closely with greaseproof paper then cover tightly with foil.
Roast in the oven for 3 hrs 30 mins then uncover the pork and baste with the pan juices. Roast, uncovered, for a further 1hr until the pork is very tender. Lift the pork from the roasting tin and place on a chopping board.
Using 2 large forks ‘pull’ the tender pork flesh into small pieces and place in a bowl. Warm the barbecue sauce in a small pan then stir into the hot pulled pork to coat. Pile the pork into white rolls and serve immediately.

By Nichola Palmer

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Baked Barbecue Ribs

by Pam on March 20, 2013

I took my kids to the grocery store after I picked them up from school to pick up some things for dinner. I planned on making barbecue chicken breasts but they both saw the ribs and asked me to make barbecue ribs instead. I seasoned them simply then wrapped them in foil and baked them for an hour. I unwrapped the ribs then slathered them in barbecue sauce and put them back in the oven to bake for another hour. The ribs turned out tender and so flavorful. We all enjoyed them – especially my husband who took the leftovers to work today. I served these ribs with the Roasted Asparagus with Garlicky Italian Panko^[1] and a spinach side dish that will post tomorrow.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See how to do it here^[2]. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with sea salt, freshly cracked pepper, garlic powder, onion powder, and paprika evenly over both sides of the ribs. Place the seasoned ribs on a large piece of foil then top with another piece of foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 1 hour.

Carefully, open the tin foil packed ribs then slather with your favorite barbecue sauce. Place back into the oven, unwrapped, for another hour. Remove from the oven and place on a cutting board. Let them rest for at least 5 minutes before slicing them and serving. Enjoy.

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Baked Barbecue Ribs

Prep Time: 5 min.

Cook Time: 2 hours

Ingredients:

1 pack of baby back pork ribs
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Paprika, to taste
Barbecue sauce

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See how to do it here. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with sea salt, freshly cracked pepper, garlic powder, onion powder, and paprika evenly over both sides of the ribs. Place the seasoned ribs on a large piece of foil then top with another piece of foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 1 hour.

Carefully, open the tin foil packed ribs then slather with your favorite barbecue sauce. Place back into the oven, unwrapped, for another hour. Remove from the oven and place on a cutting board. Let them rest for at least 5 minutes before slicing them and serving. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Roasted Asparagus with Garlicky Italian Panko (www.gordon-ramsay-recipe.com)
^{^} here (www.finecooking.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)