Type what you have

Ingredients

• ✓ barbecue sauce
• pork loin roast
• chicken broth
• shallot
• soy sauce
• vegetable oil
• sugar
• steamed bun

Instructions

1. 1 Mix pork, barbecue sauce, broth, shallots, soy sauce, oil, and sugar together in a glass or ceramic bowl. Cover and marinate in the refrigerator for at least 6 hours.
2. 2 About three hours before the meat has finished marinating, follow Steps 1 through 4 in the Chinese Steamed Buns recipe to make dough. (This should take about 4 hours, so the dough will be ready when the pork has been cooked and shredded.)
3. 3 When pork has finished marinating, preheat an outdoor grill for medium heat and lightly oil the grate. Cut 24 small squares of waxed paper.
4. 4 Remove pork from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook pork on the preheated grill until an instant-read meat thermometer reaches 145 degrees F (63 degrees C), 10 to 15 minutes. Allow to cool, then shred or finely chop meat.
6. 6 Shape dough into 24 balls. Roll each ball into a circle and place 1 tablespoon pork in the center. Wrap dough up and over filling, then pinch to seal the edges. Place each bun, seam-side down, onto a waxed paper square; let stand until doubled in volume, about 30 minutes.
7. 7 Bring water to a boil in a wok over high heat. Reduce the heat to medium and maintain a boil. Insert a steamer basket or place a steamer plate onto a small wire rack in the middle of the wok. Working in batches and leaving the outer 2 inches of the steam basket uncovered, place buns (on waxed paper) into the steamer basket, spacing them 1 to 2 inches apart. Cover the wok and steam for 15 to 20 minutes.
8. 8 Remove the lid, then turn off the heat. (If you remove the lid after turning off the heat, condensation from the lid will drip onto the surface of the buns, causing yellowish blisters.) Remove buns from the wok.
9. 9 Repeat Steps 6 and 7 to steam remaining buns, adding more water to the wok as needed.

By Carol Chung Chi Wa

Ingredients

• ✓ barbecue sauce
• pork chop

Instructions

1. 1 Gather all ingredients.
2. 2 Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce. Pour any remaining sauce over the top of the final layer of chops.
3. 3 Cook on Low for 6 hours or High for 3 to 4 hours.

By Kathryn

Ingredients

• ✓ barbecue sauce
• pork ribs

Instructions

1. 1 Preheat an outdoor gas grill for indirect heat, and lightly oil the grate. Heat one side of the grill to 300 degrees F (150 degrees C).
2. 2 Fill a small metal container with water. Cover with aluminum foil; make several slits in the foil. Place on the preheated side of the grill.
3. 3 Place ribs, bone-side up, on the unheated side of the grill; close the grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until meat shrinks back from bones, about 1 1/2 hours more.
4. 4 Baste ribs with barbecue sauce. Transfer to heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with sauce. Cook for 2 minutes with lid closed. Flip and baste first side again with more sauce. Cook for 2 minutes with lid closed.

By Aubree Rose

Ingredients

• ✓ barbecue sauce
• grape jelly
• cocktail sausage

Instructions

1. 1 Mix barbeque sauce and grape jelly in a slow cooker; add cocktail sausages and stir until well coated.
2. 2 Cover and cook on Low for 2 to 3 hours.

By Loves2Experiment

Ingredients

• ✓ barbecue sauce
• grape jelly
• smoked sausage

Instructions

1. 1 Stir barbecue sauce and grape jelly together in a slow cooker until well combined.
2. 2 Add sausages; stir to coat. Cover and cook on High until heated through and sauce thickens, 2 to 3 hours.

By Malina Bleeding Heart Morris

Ingredients

• ✓ barbecue sauce
• meatball
• ketchup

Instructions

1. 1 Place barbecue sauce, meatballs, and ketchup in a slow cooker. Cover slow cooker. Cook on a Low heat for 4 hours, stirring occasionally.

By MADDIES MOM

Ingredients

• ✓ barbecue sauce
• chicken wing
• maple syrup

Instructions

1. 1 Gather all ingredients. Place wings in a large bowl.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Mix barbecue sauce and syrup together, then pour over wings and toss to coat. Arrange coated wings on a baking tray.
4. 4 Bake in the preheated oven, flipping every 15 to 20 minutes, for 1 hour. Turn on oven's broiler and broil wings until golden brown, about 5 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
5. 5 Serve hot and enjoy!

By Melissa

Ingredients

• ✓ barbecue sauce
• smoked sausage
• brown sugar

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place cocktail sausages in the basket of the air fryer and cook for 5 minutes. Meanwhile, whisk barbecue sauce and brown sugar together in a small bowl.
3. 3 Baste sauce over sausages and cook for 2 minutes more. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ barbecue sauce
• salad dressing
• chicken leg
• hickory wood chip

Instructions

1. 1 Mix barbecue sauce and salad dressing together.
2. 2 Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
3. 3 Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
4. 4 Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
5. 5 Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
6. 6 Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.

By Brian Genest

Ingredients

• ✓ barbecue sauce
• pork loin roast
• barbecue spice rub

Instructions

1. 1 Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.
2. 2 Rub pork roast with barbecue spice rub and place on the rack in the Dutch oven.
3. 3 Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.
4. 4 Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.
5. 5 Place on the stovetop and let simmer over medium heat for at least 30 minutes.

By Willard Joe Weaver

Ingredients

• ✓ barbecue sauce
• mayonnaise
• brown sugar

Instructions

1. 1 Stir together mayonnaise, barbeque sauce, and brown sugar in a small bowl until the brown sugar has dissolved.

By bakermd

Ingredients

• ✓ barbecue sauce
• onion soup mix
• pork loin roast
• pork rib

Instructions

1. 1 Combine 1 bottle barbecue sauce and dry onion soup mix in a large slow cooker; add pork loin and ribs to the slow cooker. Cover the slow cooker.
2. 2 Cook on High until meat falls apart, 6 to 8 hours. Transfer meat to a platter; set aside. Set slow cooker aside until cool enough to handle. Transfer the cooking liquid to a bowl. Skim and discard excess fat, reserving ½ to 1 cup of the liquid. Wipe out the slow cooker.
3. 3 Remove ribs from bones; discard bones and fat. Shred pork loin and ribs with two forks; transfer shredded meat to the slow cooker. Add reserved ½ to 1 cup cooking liquid and remaining bottle of barbecue sauce. Pour a small amount of water into empty barbecue sauce bottle, shake, and add to the slow cooker. Stir to coat evenly.
4. 4 Cook on Low for 1 hour more.

By Susan

Ingredients

• ✓ barbecue sauce
• chicken breast
• salad dressing

Instructions

1. 1 Place frozen chicken breasts in a resealable plastic bag and cover with salad dressing. Seal bag and place in refrigerator and marinate until chicken is thawed (marinating frozen breasts until thawed permeates the meat with the dressing flavors).
2. 2 Lightly oil grill and preheat to high heat.
3. 3 Remove chicken breasts from marinade and grill 5 to 7 minutes each side, until they are barely done. Coat with barbecue sauce and cook just a few minutes more. Don't overcook, but check to make sure that the chicken is cooked through and juices run clear.

By Allrecipes Member

Ingredients

• ✓ barbecue sauce
• turkey leg
• water
• chicken bouillon granules

Instructions

1. 1 Place the turkey legs into a 4 quart pressure cooker over medium-high heat. Pour in just enough water to cover them. Sprinkle chicken bouillon granules over the water, and stir to dissolve a little. Place the lid on the cooker, and bring up to full pressure. Cook for about 5 minutes.
2. 2 While the turkey is cooking, preheat your oven's broiler. After the time is up on the turkey, remove from the heat. Run cold water over the top of the cooker to help release the pressure, and open the lid. Place the turkey legs on a broiling pan or roasting pan.
3. 3 Broil the turkey legs for 10 to 15 minutes, until the skin is brown and crispy. Brush the legs with barbeque sauce towards the end of cooking. Serve with remaining sauce on the side.

By NCwriter

Ingredients

• ✓ barbecue sauce
• pork tenderloin
• root beer
• hamburger bun

Instructions

1. 1 Gather the ingredients.
2. 2 Place pork tenderloin in a slow cooker; pour root beer over top.
3. 3 Cover and cook on Low until pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to the individual slow cooker.
4. 4 Drain well. Stir in barbecue sauce.
5. 5 Pile pulled pork onto hamburger buns.
6. 6 Serve and enjoy!

By Livie's Mommy

Ingredients

• ✓ barbecue sauce
• venison backstrap
• apple cider
• bacon

Instructions

1. 1 Add venison to a shallow glass or ceramic baking dish; pour in enough apple cider to cover. Cover the dish with plastic wrap and refrigerate for 2 hours.
2. 2 Remove venison from the dish; pat dry. Discard apple cider. Return venison to the dish. Pour barbecue sauce over venison; cover the dish with plastic wrap and refrigerate for 2 to 3 hours more.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Charcoal is best, but if you must, use gas.
4. 4 Meanwhile, remove venison from the refrigerator; let stand until no longer chilled, about 30 minutes. Wrap each venison chunk in a strip of bacon; secure with a toothpick.
5. 5 Arrange venison on the grill so the chunks don't touch. Grill, turning occasionally, until bacon slightly burnt, 15 to 20 minutes. The slower, the better. The bacon will kick up some flames, so be ready.

By TIKCUF99

Ingredients

• ✓ barbecue sauce
• pork loin roast
• water
• sandwich bun

Instructions

1. 1 Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.
2. 2 Cook on Low for 7 hours. Transfer pork to a bowl and shred with two forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.
3. 3 Spoon a generous amount of pork into each roll to serve.

By Jeannie

Ingredients

• ✓ barbecue sauce
• chicken breast
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
3. 3 Prepare chicken breasts by cutting off the rib meat if you wish; leave the skin on. Season chicken with salt and pepper and put in the pan.
4. 4 Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
5. 5 Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce.
6. 6 Cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Serve hot and enjoy!

By Grumpygrandpa

Ingredients

• ✓ barbecue sauce
• water
• hickory smoke seasoning
• baby back rib

Instructions

1. 1 Pour water into a multi-functional pressure cooker (such as Instant Pot). Set the trivet inside.
2. 2 Sprinkle hickory smoke seasoning liberally over frozen ribs; set ribs on top of the trivet. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
5. 5 Preheat the oven broiler. Set an oven rack about 6 inches from the heat source.
6. 6 Transfer ribs to a rimmed baking sheet. Brush with barbecue sauce. Broil until glazed, 4 to 5 minutes.

By thedailygourmet

Ingredients

• ✓ barbecue sauce
• pork chop
• salt
• pepper

Instructions

1. 1 Put the chops in the slow cooker and pour a bottle of your favorite barbeque sauce over. With your hands, mix the sauce all over the chops making sure the are coated very well. Cover and cook on low for 8 hours.

By Larry

Ingredients

• ✓ barbecue sauce
• rib
• steak seasoning
• water

Instructions

1. 1 Preheat the grill for low heat.
2. 2 Cut ribs in half and sprinkle with steak seasoning. Place ribs, bone-side down, in a foil pan; add water. Cover the pan with aluminum foil.
3. 3 Cook ribs on the preheated grill, adding water every hour if liquid has evaporated, 1 hour 30 minutes to 2 hours 30 minutes. Add barbecue sauce to ribs and continue cooking for 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By JBLAZ17

Ingredients

• ✓ barbecue sauce
• pork rib tip
• seasoned salt
• aluminum foil

Instructions

1. 1 Remove silver skin from the underside of rib tips if there. Rub seasoned salt all over meat.
2. 2 Line a baking pan with aluminum foil; place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours to overnight.
3. 3 Preheat the oven to 250 degrees F (120 degrees C).
4. 4 Bake foil-wrapped ribs in the preheated oven for 2 1/2 hours.
5. 5 Remove the pan from the oven and increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs.
7. 7 Bake in the preheated oven for 15 minutes.
8. 8 Flip ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this step two more times.
9. 9 Cut ribs into desired serving size, about 1 1/2 to 2 inches.
10. 10 Turn on the oven broiler. Set an oven rack about 6 inches from the heat source.
11. 11 Broil ribs until slightly charred, 2 to 3 minutes. Watch carefully to make sure they do not burn.

By Bibi

Ingredients

• ✓ barbecue sauce
• pork baby back rib
• aluminum foil
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Cut ribs into 4 equal portions.
3. 3 Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Grease each piece of foil with cooking spray.
4. 4 Brush ribs liberally with barbecue sauce; place each portion of ribs on a piece of foil. Wrap tightly and refrigerate for 8 hours to overnight.
5. 5 Preheat the oven to 300 degrees F (150 degrees C). Bake ribs wrapped tightly in foil in the preheated oven for 2 ½ hours. Remove ribs from foil and serve with more sauce, if desired.
6. 6 Enjoy!

By KHEFFN

Ingredients

• ✓ barbecue sauce
• honey
• ketchup
• onion
• chicken breast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix barbecue sauce, honey, ketchup, and onion together in a medium bowl until well combined.
3. 3 Place chicken in a 9x13-inch baking dish. Pour sauce over chicken, then cover the dish with foil.
4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Doug Hightower

Ingredients

• ✓ barbecue sauce
• pork rib
• garlic
• lemon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place ribs in a single layer in a shallow baking pan or roaster; salt if desired. Spread garlic on ribs, then arrange lemon slices on top. Bake in the preheated oven until tender, about 2 hours, covering the pan with foil after 1 hour.
3. 3 Drain any grease and liquid; pour barbecue sauce over ribs.
4. 4 Reduce oven temperature to 225 degrees F (110 degrees C) and cook ribs, uncovered, until sauce bakes into meat, about 1 hour.

By Glenda Ulven

Ingredients

• ✓ barbecue sauce
• cooking spray
• barbecue seasoning
• caramel sauce
• chicken tender

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
2. 2 Stir together barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish until combined. Reserve 2 tablespoons mixture for basting.
3. 3 Dip each chicken tender into barbeque sauce mixture; coat thoroughly. Place in the prepared casserole dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and bake 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ barbecue sauce
• pepper-type soda
• pork tenderloin
• hamburger bun
• coleslaw

Instructions

1. 1 Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3. 3 Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
4. 4 Serve on hamburger buns and top with coleslaw.

By Hollie Mae

Ingredients

• ✓ barbecue sauce
• cooking spray
• bacon
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
3. 3 Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

By Rach

Ingredients

• ✓ barbecue sauce
• chicken thigh
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill to 350 degrees F (175 degrees C) and lightly oil the grate.
2. 2 Season each side of the chicken thighs with salt and pepper. Place inner side of each chicken thigh on the preheated grill and brush the top of each with 1 tablespoon barbecue sauce. Grill undisturbed for 3 minutes, watching for flare-ups. Move chicken pieces to another part of the grill if flare-ups occur.
3. 3 Turn chicken pieces and brush each side with an additional 1 tablespoon barbecue sauce. Grill, turning the pieces three more times, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Serve with additional sauce.

By Bibi

Ingredients

• ✓ barbecue sauce
• ground beef
• onion
• biscuit dough
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
2. 2 In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbecue sauce and dried onion. Simmer for a few minutes over low heat.
3. 3 Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
4. 4 Bake in the preheated oven for 12 minutes. Sprinkle with cheese and bake for 3 more minutes.

By Allrecipes Member