My production of the old Chili’s Baby Back Ribs Commerial.
I want my baby back-baby back-baby back ribs
Duration : 0:0:31
Chili’s Baby Back Ribs Commerial
MARK NDESANDJO OBAMA’S BBQ RESTAURANT
THEWEEDGUY WANTED TO CHECK OUT THE PRESIDENTS HALF BROTHERS BBQ RESTAURANT CHAIN IN SHENZHEN CHINA. CNN REPORTED THE LOCATION AND NAME AND SO ON…..BUT THAT WAS ALL A LIE. KUSH.CA USED ALL ITS CONNECTIONS TO FIND THE REAL BBQ CHAIN AND TRY IT FOR THE WORLD TO KNOW. ENJOY LIFE!!!!
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How to start your barbecue?
Start your barbecook barbecue in only 15 minutes.How To Choose a BBQ Grill
Gas, propane, charcoal… with so many available grills http://www.WatchMojo.com decided to find out which was the absolute best.
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Pepperoni Clams Seafood Recipe by the BBQ Pit Boys
Fresh steamed clams covered with slices of pepperoni and garlic in a butter sauce makes for a tasty side dish for most anything barbecue. And it’s real easy to do on the grill as shown by the BBQ Pit Boys.
Duration : 0:8:33
BBQ MOAS Stream HQ.wmv
Club Pyramid performance with BBQ. The Making of a Superstar featuring Bar-B-Q Brown. Hosted by Mental Supreme @ Club Pyramid 101 Ave. A btw 6/7 Streets (Les).
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Do you have a good barbecue sauce recipe to share?
I will be making some short ribs for Superbowl Sunday and don’t want to use a bottled sauce. I’m just looking for a basic finger lickin’ good sauce.
Thanks!
GO BEARS!!!!!!!
Wet Stuff
Mix in a large bowl:
3 – 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.
Fill with hot water, swoosh around and dump contents into bowl.
Folks have asked: HOW MUCH WATER? Fill all three bottles, and dump all into ‘Wet Stuff’
(For original recipe use Grapette from Wal Mart- see ‘additional notes’).
Pour in plain ole cheap vinegar. "THE" recipe calls for just less than a quart, do not sweat this. use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.
Put "wet stuff’ in a LARGE pan, put heat on "high"
by the time it is approaching a boil, you will have "dry stuff’ prepared.
Dry Stuff:
Since you dumped wet stuff out of bowl, why not use for ‘dry’?
Into bowl, dump:
1 – 4 ounce can of chili powder
1 – 4 ounce can of black pepper
1 – 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup – sugar (is the ORIGINAL amount, why not TRY that, and adjust to your very own taste after ‘brewing’ mess up…likewise with Tabasco. See below)
1 – small Tabasco (anywhere from 1 to 4 ounces..start with about 1 oz…you can ‘play’ to taste after whole mess is completed.
1 – small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)
Stir
…btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.
Simmer
Dump all this stuff into pan on stove now approaching a simmer if you have been quick, and if you rinsed out the catsup with HOT water;-)
stir enough to make it evenly liquid…bring to a boil and immediately lower heat to a simmer.
30 minutes, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes…think ventilation here.
Finish
That is it.
Remove from heat, pour back into bottles you saved, unfortunately, you will have an excess of sauce. Improvise, all life has dry rot.
You now have a LOT of sauce. I always do, and find it MOST welcome as a gift.
BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climes! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert.
Additional Notes
Do it this way the first time, later, you may substitute Grapette, for the water (seriously) SHACK DID for several decades … for total authenticity you can obtain Grapette from Wal Mart
I add about a cup of sugar to my sauce, but this is heresy, and practice has strong adherents and detractors.
Likewise minced onions, NOT authentic, but can be pleasant.
Do NOT futz with the amount of black pepper. I KNOW it sounds like a lot. Trust me on this.
Also remember garlic SALT, not garlic powder!! several folks got this wrong, actually the sauce wasn’t bad, but they were not fit as shipmates for WEEKS.
Do NOT judge ‘heat’, as in taste, by sipping off spoon from pot, even if you were stingy with the Tabasco. Dunk a piece of bread into sauce and sample that way.
cooking beef baby back ribs?
how do i cook baby back ribs ? I do not have a grill so need tips on cooking them. Please help
Boil them in beer or dr pepper for about 30 minutes then broil them until done. Tender!
Would you rather eat at a restaurant or at a barbecue?
restaurant – more choice
and I like lobster and lamb with mint sauce
I have old barbecue grill that uses gas how do I get rid of this for recycle and also stove electric not worki
The grille is recyclable at any scrapyard! What’s with the electric range? Please be a bit more specific! 
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