Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

BBQ Sauce

Ingredients

2 Tbl Bacon Fat

2 Tbl dehydrated onion

2 tsp fresh garlic, minced

1/4 cup brown sugar

1/4 cup sugar

1/4 cup molasses

2 cups chicken stock

1 quart ketchup

1 1/2 Tbl black pepper, freshly ground

1/4 tsp cayenne pepper

2 Tbl dry mustard

2 Tbl Lemon Juice

1/4 cup Worcestershire Sauce

1/2 cup balsamic vinegar

1/2 cup cider vinegar

Instructions

Preheat oven to 300.

In a 3-quart Dutch oven, heat the bacon fat over low heat. Add the dehydrated onion and garlic and cook for 3-4 minutes. Stir in the remaining ingredients and place the sauce in the oven. Bake for 2 hours, stirring every 15 minutes.

Use to baste ribs during the last hour of cooking, or serve on the side.

Yield: 8-10 servings

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more