Budget BBQ Dishes And Sides For A Crowd

The Sauce That Makes Friends

Let’s talk about that sauce. It’s sweet, tangy, and a little spicy. I mix it in my big yellow bowl. The smell of garlic and brown sugar fills my kitchen. Doesn’t that smell amazing?

This sauce is a hug for your ribs. It soaks in and makes the meat tender. The longer it sits, the better it gets. I like to make it the night before. That way, the flavors become best friends.

A Little Story From My Porch

I once made these ribs for a big family reunion. My grandson, Tommy, was “helping.” He spilled a little sauce. Our dog, Buddy, licked it right up. He followed us around all day after that. I still laugh at that.

That day taught me something. Good food brings people together. It’s not about being fancy. It’s about sharing what you have. That matters more than a perfect plate.

Why The Wait Is Worth It

You must let the ribs rest in the fridge. Four hours is okay. But overnight is magic. The meat soaks up all that good flavor. Patience makes a better meal.

This teaches us a good lesson. Some things can’t be rushed. Good food, good friends, good times. They all need a little time. What’s your favorite “make-ahead” dish for a crowd?

The Simple Secret to Grilling

Don’t cook over direct flames. Use indirect heat. This means put the ribs to the side of the fire. It cooks them slow and even. No burnt outside, raw inside!

Baste them with the saved sauce. It makes a sticky, yummy glaze. *Fun fact: The word “barbecue” might come from a West Indian word. It meant a frame of sticks for smoking meat.* See? Slow and steady wins the race.

Feeding a Crowd Without Worry

This recipe is for ten pounds of ribs. That feeds many people. Pork ribs are often kind to your wallet. The sauce uses simple pantry items. This matters when you’re cooking for lots of folks.

You can stretch it further with cheap sides. Think big bowls of potato salad or baked beans. What’s your go-to budget side dish? Tell me, I’d love to know.

Ingredients:

Ingredient	Amount	Notes
Chicken broth	1 ½ cups
Brown sugar	1 cup
Dijon mustard	½ cup
Minced garlic	2 tablespoons
Minced onions	2 tablespoons
Steak sauce	¼ cup
Soy sauce	¼ cup
Hot pepper sauce	1 teaspoon
Ground cloves	½ teaspoon
Pork ribs or other cuts of pork	10 pounds

My Favorite “Feed the Block” BBQ Ribs

Hello, my dear! Pull up a chair. Nothing says summer like a crowd around the grill. This sauce is my secret. I’ve been making it for forty years. It makes a lot without costing a lot. The smell alone will bring the neighbors over. I still laugh at that.

You just mix a few pantry things in a bowl. Doesn’t that smell amazing? The brown sugar makes it sweet and sticky. The mustard and garlic give it a good kick. Let’s get those ribs cozy in that sauce.

Step 1: Grab your biggest mixing bowl. Pour in the chicken broth and brown sugar. Add the mustard, garlic, onions, and all the sauces. Whisk it until the sugar melts away. It will look glossy and rich. This is your magic potion.

Step 2: Now, pour about a cup and a half of sauce into another container. This is for marinating the ribs. Put your ribs in a big dish or bag. Pour that sauce all over them. Make sure every nook is covered. Then, tuck them into the fridge. Let them dream of the grill for many hours. (Hard-learned tip: The longer they soak, the better they taste. Overnight is perfect!)

Step 3: Time to cook! First, pour off the marinade the ribs were sitting in. We don’t use that one. Get your grill nice and warm, but not too hot. Place the ribs over the part that isn’t directly over the flame. This is called indirect heat. It cooks them without burning.

Step 4: Close the lid and let them cook for 20 minutes. Then, carefully flip them over. See how they’re getting some color? Now, use your clean, reserved sauce. Brush a generous layer all over the ribs. That sound is pure happiness.

Step 5: Keep grilling for another 15 to 20 minutes. Brush on more sauce when you flip them. You’ll know they’re done when the meat pulls back from the bone. What’s the best smell of summer? Share below! Let them rest for a few minutes before serving. I always save a little sauce for dipping.

Cook Time: About 1 hour
Total Time: 5+ hours (with marinating)
Yield: Serves a hungry crowd
Category: Dinner, BBQ

Three Fun Twists on the Classic

This recipe is like a good friend. It’s happy to change its clothes for the occasion. Feel like playing? Here are my favorite ways to mix it up. They are all so simple.

Sweet & Smoky: Swap the steak sauce for 2 tablespoons of liquid smoke. Add a teaspoon of paprika. It tastes like a campfire.

Tangy Peach Glaze: Stir in half a cup of peach jam. Use it only for basting, not marinating. It’s a sweet summer surprise.

Kickin’ Cola: Replace the broth with cola. The bubbles make the meat so tender. My grandson taught me this one.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, what to serve with these glorious ribs? You need things to cool you down and soak up the sauce. I love a big, simple coleslaw. It’s crunchy and fresh. A giant bowl of buttery corn on the cob is perfect, too. Just roll it in the sauce left on your plate.

For drinks, keep it easy. A big pitcher of iced tea with lemon is my go-to. For the grown-ups, a cold lager beer pairs wonderfully. It cuts right through the rich, sticky sauce. Which would you choose tonight?

Storing Your BBQ Feast for Later

Let’s talk about saving your delicious BBQ. First, let those ribs cool completely. Then wrap them tight in foil. You can keep them in the fridge for three days. For longer storage, pop them in the freezer. They will be good for two months. I always make a double batch. It saves so much time later in the week.

I remember my first big BBQ. I had so many leftovers! I learned reheating is key. For the best ribs, reheat them in the oven. Wrap them in foil with a splash of broth. This keeps them juicy and tender. Batch cooking matters because it gives you a ready-made meal. A good meal waiting for you is a wonderful gift.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common BBQ Hiccups

Sometimes our cooking has little problems. That is perfectly normal. First, if your sauce is too thin, just simmer it. Let it bubble on the stove for a few minutes. It will thicken up nicely. I once made a very runny sauce. Simmering saved the day!

Second, do not rush the marinade time. Those hours in the fridge are important. They let the flavor soak deep into the meat. This matters for a tastier, more tender bite. Third, watch the heat on your grill. If the outside burns, move the ribs to indirect heat. Cooking with confidence means knowing simple fixes. It turns a worry into a win.

Which of these problems have you run into before?

Your BBQ Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Just use tamari instead of regular soy sauce.

Q: How far ahead can I make the sauce?
A: You can mix it up three days before. Keep it in the fridge.

Q: I don’t have brown sugar.
A: You can use white sugar with a spoonful of molasses.

Q: Can I feed more people?
A: Simply double the sauce and buy more ribs. It works great.

Q: Any optional tips?
A: A little liquid smoke in the marinade adds a fun, smoky flavor. Fun fact: Liquid smoke is just captured smoke from burning wood, cooled into water!

Which tip will you try first?

Thank You for Cooking With Me

I hope you and your crowd love these ribs. There is nothing better than sharing a meal. I would love to see your table. Please share your cooking stories with me. Your photos and tips make my day.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I cannot wait to see what you create. Remember, good food is about joy, not perfection.

Happy cooking!
—Anna Whitmore.