Sauces and Marinades

Bar-B-Q Sauce for Ribs or Chicken
Teriyaki Sauce
Kabob Marinade for Chicken or Pork
Cheryl’s BBQ Sauce
Larry's Markets Smoky Cattle Country BBQ Sauce

Bar-B-Q Sauce for Ribs or Chicken

Ribs or chicken
Onion, sliced thinly, separated into rings
Lemon, sliced thinly (for ribs)
1 cup ketchup
⅓ cup Worcestershire sauce
1 teaspoon salt
1 teaspoon chili powder
2 cups water

Slightly brown ribs or chicken. Place onion slices over the chicken, or onion and lemon slices over ribs. Combine other ingredients in a sauce pan and heat. Pour over the ribs. Bake in 350° oven for 2-3 hours until sauce is thick. Baste with sauce every 15 minutes.

Teriyaki Sauce

This recipe is from an old college friend. It's a wonderful marinade for chicken, especially if it's done on the grill. I use this much for 2 chicken breasts, so double or triple the recipe for more.

2 tablespoons soy sauce
2 tablespoons cooking oil
2 tablespoons lemon juice
½ teaspoon garlic powder
½ teaspoon ginger
1-½ teaspoons meat tenderizer

Marinate chicken for 4 or more hours. (I like to marinate it overnight.)

Kabob Marinade for Chicken or Pork

Kinsey's dad

1 cup brown sugar
2/3 cup ketchup
2/3 cup vinegar
½ cup soy sauce
½ cup oil
5-6 garlic cloves
2 teaspoons ground ginger

Mix all ingredients together in non-metal bowl.

Cheryl’s BBQ Sauce

3 CUPS ketchup
1 ¼ C brown sugar
2 tablespoons liquid smoke
½ teaspoon cayenne pepper
1 ½ teaspoons celery seed

Combine and simmer 45 minutes.

Larry's Markets Smoky Cattle Country BBQ Sauce

I miss Larry's Markets, a small chain of upscale groceries in the Seattle area. They went out of business a few years ago, and with them went their most excellent BBQ sauce. They had their own recipe for a sweet, mild sauce that caramelizes nicely on the grill or in the oven, custom manufactured and bottled for them by Green Garden Foods. I've done some sleuthing and some experimentation, and I've come up with a recipe that matches my fading memory of Larry's sauce better than any bottled sauce I've tried, and I've tried a bunch. The only reference points I had were the ingredients and nutrition facts on an empty bottle. Only the food chemists at Green Garden Foods know the real recipe, but I bet they couldn't say, especially since their outfit just got bought by some company in Idaho. It's pretty good sauce, though it may not be exactly the same as Larry's. I didn't have any Modified Food Starch, Potassium Sorbate, or Sodium Benzoate in my pantry, so I left those out. I doubt you'll notice.

1 C water
1 C sugar
1 6 oz. can tomato paste
1/8 C white vinegar
2 tsp salt
1 tsp Worcestershire sauce
1 tsp oil
1/2 tsp liquid hickory smoke concentrate
1/2 tsp mustard powder
1/4 tsp Cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder

In a small saucepan over medium heat, combine the oil and spices and let sizzle for a moment to bring out the flavors. Add the remaining ingredients and simmer over low heat, stirring occasionally, for about an hour until reduced to the right consistency and flavors have melded, turning the sauce a deep reddish-brown. Store in a closed container in the refrigerator.

Makes about 1 1/2 cups of sauce.

Gooseberry Jam

6 cups (or 2 pound) gooseberries
2 cups water
2 cups apple juice
⅛ teaspoon cardamom
5 cups sugar
¼ teaspoon margarine

Mash berries, water, apple juice, and cardamom slightly and cook 30 minutes. Add sugar, and bring to a rolling boil. (Rule of thumb – for every pound of fruit add 1 cup sugar.) Stir in margarine to help prevent foam. Test thickness by putting spoonful on cold plate. Fill hot (warm) sterilized jars to within ¼ inch of top. Seal with lid and ring. Invert for 5 minutes. Then turn right side up and cool.