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Posted 20 hours ago

Honey BBQ Sauce, Gluten Free, Vegan, Delicious Marinade, Barbecue Dipping Sauce, No Preservatives, 280g Barbecue Sauce Bottle (Small Version)

£9.9£99Clearance
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You can also store leftover cooked ribs properly and enjoy them later. First, separate the meat from the bones and place it in an airtight container. Store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, you can use either a microwave or an oven. If using a microwave, cover your dish with a damp paper towel and heat for 30 seconds at a time until the meat is hot enough. Alternatively, you can reheat the ribs in a preheated oven at 325°F for about 15-20 minutes.

Bring the start of the sauce to a boil. Heating the pineapple juice, water, teriyaki sauce, soy sauce and brown sugar to a boil, then reducing the heat to simmer helps all the sugar fully dissolve.

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One of my other favorite uses is adding a couple of spoonfuls to baked beans. I never just heat up a plain can of bean, preferring to saute an onion and add a bit extra seasoning to make them more special; this sauce has been my latest addition and it’s a good one too. Start by cooking them over indirect heat for about 45 minutes to cook the meat all the way to 165F degrees. Also, if you don't have any coconut oil on hand you can substitute it for an equal amount of butter, vegetable shortening or bacon grease. Fifthly, use a meat thermometer to ensure that your ribs reach an internal temperature of 190-203°F for fall-off-the-bone tenderness.

Roast garlic. This step can be done ahead to save time, or skipped altogether, but I think the roasted garlic really makes the glaze taste amazing.Leftover glaze should be stored in an airtight container in the refrigerator and used within 1 week.

The ingredient list may seem long but the items are typically pantry staples you might already have including: ( complete list and instructions at bottom of post) You can also prep it ahead by roasting the garlic, chopping the onion, measuring out the brown sugar, etc. For those without access to an indoor stove top or outdoor grill setup, you could prepare this recipe on a pellet smoker grill instead. There are plenty of guides available online that explain how to properly prepare your pellet smoker grill for indirect cooking. The first step in making these delicious ribs is to prepare them with a rub. In a small bowl, mix together 2 tablespoons of brown sugar, 1 tablespoon of salt, 1 tablespoon of pepper, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, and 1 tablespoon of chili powder. Once mixed, rub the seasoning onto both sides of the ribs. Make sure to get into all the nooks and crannies for maximum flavor.If you’ve never had Fridays whiskey glaze, you are in for a massive treat. It’s perfectly sweet and savory with a little spice. Perfectly baste-able and dip-able, it’s about the consistency of maple syrup.

Firstly, remove the membrane from the bone side of the ribs. This will allow the seasonings and barbecue sauce to penetrate the meat better. To do so, take a butter knife to gently lift a corner of the membrane and use your fingers to peel it off completely. Secondly, apply the dry rub generously and massage it into the meat. A mix of salt, pepper, onion powder, garlic powder, and chili powder works best for this recipe. Let it rest for at least an hour in the fridge before grilling.If you’re feeling adventurous and crave something different from this classic recipe, try experimenting with other glazes like Coca-Cola or Dr Pepper instead of pineapple juice. Teriyaki sauce can also be a great choice as a marinade for an Asian-inspired twist.

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