SWEET AND SMOKY BARBEQUE SAUCE
Use this toward the end of cooking as you would for any BBQ meat such as pork, ribs, or chicken. I have even used it on beef and hamburgers, sausages, hot dogs, or anything you want, for the most part. I use it on everything from ribs to roasts to hamburgers to hot dogs. Even goes good with a good old classic grilled cheese sandwich. This is a great all-round BBQ sauce. Use right away or cool to room temperature, transfer to jars or containers, and refrigerate. The sauce will keep for several months in the fridge.
Provided by ALLY71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 40
Number Of Ingredients 13
Steps:
- Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
- Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 12.3 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 294.6 mg, Sugar 10.6 g
SOUTHERN PEACH, VIDALIA ONION & BOURBON BBQ SAUCE
WOW! So sweet, so spicy. We love it on chicken, but the sky's the limit!
Provided by Penelope Malcolm
Categories Other Sauces
Time 45m
Number Of Ingredients 17
Steps:
- 1. Heat the butter and oil over medium heat in a 4-quart or larger sauce pan.
- 2. Add the onions and cook, stirring often, until the onion are translucent, about five minutes.
- 3. Add the garlic and cook one minute longer.
- 4. Add the peaches, bourbon and chipotle peppers and cook, stirring often, until the bourbon has almost completely cooked out, about ten minutes.
- 5. Pour the mixture along with the water into a blender and blend until smooth.
- 6. Pour the mixture back into the sauce pan and lower the heat to low.
- 7. Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep the sauce from sticking and burning.
WEST COAST BBQ SAUCE--THE BLUE RIBBON WINNER OF FOODTV.COM'S CHAMPIONSHIP COOK-OFF
A melting pot of cultural influences, this sauce will jazz up anything you use it on
Provided by Food Network
Number Of Ingredients 22
Steps:
- Gently saute onion, garlic, and ginger in olive oil and butter until the onion is translucent, but not brown.
- Add red wine and cook off alcohol. Add remaining ingredients, except lime juice, and bring to a boil, then reduce heat and simmer for at least one hour.
- If you want a completely smooth sauce, strain after cooking. Brighten with lime juice after cooking.
BLUE RIBBON BARBECUE SAUCE
Yup, this sweet and spicy barbecue sauce is the kind of recipe that wins blue ribbons. And it's also guaranteed to win you praises at home.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 40 servings, about 2 Tbsp. each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions; cook 8 to 10 min. or until tender, stirring frequently.
- Add remaining ingredients; stir. Cover; simmer on medium-low heat 1 hour, stirring occasionally. Cool completely.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
BLUE RIBBON BARBECUE RIBS
The best part about this recipe is that there is no pre-broiling or browning required, and they still taste great! Use any kind of ribs that your heart desires.
Provided by Munchkin Mama
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except for ribs in a small saucepan; bring to a boil.
- Place ribs in a greased 13 x 9 baking pan; pour sauce over ribs.
- Bake in a 375 degree oven for 1 1/2 hours or until done.
Nutrition Facts : Calories 737.6, Fat 53.8, SaturatedFat 20.3, Cholesterol 176.9, Sodium 719.1, Carbohydrate 22.7, Fiber 0.8, Sugar 18.7, Protein 40
BLUE RIBBON SWEET 'N SMOKY BARBECUE SAUCE
Make and share this Blue Ribbon Sweet 'n Smoky Barbecue Sauce recipe from Food.com.
Provided by skigb
Categories Sauces
Time 20m
Yield 2 1/3 cups
Number Of Ingredients 8
Steps:
- Heat oil in Medium (3-qt.) Saucepan over medium heat.
- Add onion.
- Cook 2 minutes or until tender.
- Stir in remaining ingredients; return to a boil.
- Reduce heat to medium-low.
- Simmer,covered, 10 minutes.
- Using Barbecue Basting Brush, brush barbecue sauce on food during the last 10 - 15 minutes of grilling to prevent burning.
- When getting ready to grill, portion out just the amount of sauce you need for brushing on your meat, this way the barbecue basting brush used on uncooked meat will not be in contact with the sauce being passed at the table.
- Refrigerate unused sauce, covered, up to 2 weeks.
Nutrition Facts : Calories 430.5, Fat 4.5, SaturatedFat 0.6, Sodium 1961, Carbohydrate 104.8, Fiber 0.9, Sugar 97.8, Protein 3.1
BLUE RIBBON BARBECUE RIBS
these ribs are called blue ribbon because the wrapping technique and the addition of the sugar, honey and Apple juice have won many a blue ribbon on the barbecue cookoff circuit. Wrapping ribs in foil gets them tender, but it also keeps the ribs from getting dry and it hurries the cooking time a little. The sugar, honey, and...
Provided by Lynnda Cloutier
Categories Ribs
Number Of Ingredients 7
Steps:
- 1. at least a half hour and up to four hours before you plan to cook the ribs, peeled and membrane off the back of the ribs and trim any excess of fat. In a small bowl, mix the rib rub and sugar. Season the ribs liberally on both sides with the rib mixture. Refrigerate.
- 2. Prepare the grill for cooking over indirect heat at 300° using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty side up. Cook for one hour. Flip and cook for another 30 minutes. Flip again and cook until they are nicely caramelized and Golden Brown, about another 30 minutes but may vary depending on your grill. Transfer to a platter.
- 3. Lay out two big double layered sheets of heavy duty aluminum foil, each long enough to wrap whole slab of the ribs. Transfer the ribs to the foil, meaty side up. Drizzle half of the honey on each side. Dust each slab with cayenne pepper. Fold the foil up around the ribs into a packet. Before sealing add half of the Apple juice to the bottom of each packet. Seal the packets bubbly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to one hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender.
- 4. Transfer the foil packets to a platter. Raise the temperature of the grill to 400°. Remove the ribs from the foil and return to the cooking grate. Divide the barbecue sauce equally between two bowls, one for brushing on the ribs as they grill and one for serving at the table. Brush the ribs with the sauce and flip. Brush the other side and cook for five minutes. Flip again, brush, and cook for five minutes. Discard the sauce that you've been brushing with. Remove the ribs to a platter. Serve one half slab to each guest with a second bowl of sauce on the side. Serves four.
- 5. rib rub number 99: 3/4 cup sugar in the raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups
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