All American Barbecue Sauce Recipes

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Steps:

• Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
• Stir Dijon mustard and vinegar together in a small bowl.
• Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
• Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
• Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
• Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
• Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
• Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

Steps:

• In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.

Steps:

• Saute onion in oil until soft and golden.
• Add everything else. Bring to a boil, then reduce heat, cover and simmer for 4 hours on the lowest possible heat.
• Puree sauce in batches when cool.
• Will keep refrigerated for up to 2 weeks, or you may freeze for later use.