SWEET & SPICY BARBECUE SAUCE
I've never cared that much for store bought barbecue sauce. I just like to make things myself from scratch including this spicy, deep red-brown sauce. You'll find it clings well when you slather it on grilled meat. -Helena Georgette Mann, Sacramento, California
Provided by Taste of Home
Time 1h5m
Yield 1-1/2 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.
Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.
SWEET, SPICY, AND STICKY BBQ SAUCE
I use this sauce on ribs and then slow-cook 'em on the smoker. A guaranteed hit for any gathering; this sauce is my absolute favorite! May use immediately or keep in an air-tight container in a refrigerator up to several weeks. Brush sauce on ribs as ribs are finishing.
Provided by Aimee Mitchell
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h5m
Yield 24
Number Of Ingredients 4
Steps:
- Combine cider vinegar, brown sugar, hot sauce, and molasses in a non-stick saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until the sauce is thick and shiny, about 1 hour.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 17.3 g, Protein 0.1 g, Sodium 253.3 mg, Sugar 15.7 g
BRIE'S SPICY SWEET TANGY BARBECUE SAUCE
This sauce goes great with ribs, chicken, or pulled pork. For more heat, add more cayenne pepper. For more thickness, add more cornstarch. For more tang, add more vinegar.
Provided by Briana Falb-Joslin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 49.2 g, Fat 0.3 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 1111.7 mg, Sugar 44.7 g
CAROL'S SPICY BBQ SAUCE
This is a recipe for spicy barbeque sauce. I let meat set overnight in the sauce. It makes a great marinade sauce. Its really spicy so if you don't like it so spicy leave out the pepper flakes. This also helps as a meat tenderizer. Enjoy!
Provided by MAVNCURLY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, combine the hot pepper sauce, Worcestershire sauce, steak sauce, meat tenderizer, onion powder, crushed red pepper flakes and minced garlic. Mix together well and apply to your favorite meat.
Nutrition Facts : Calories 16.1 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 277.9 mg, Sugar 0.6 g
HOT AND SPICY BBQ SAUCE
This sauce is great on ribs, chicken, burgers, pork chops and steaks. This recipe is one of my brothers that he swears is his own creation. It is a Hot and Spicy BBQ Sauce, you don't have to use as much of the hot sauce as the recipe calls for. That is the way my brother likes it, "Nice and Hot".
Provided by litldarlin
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Combine all ingredients in a pot and bring to a boil.
- Reduce heat and simmer until slightly thickened, about 10-15 minutes.
- Pour sauce through strainer to remove onion and garlic.
- Adjust All Seasonings To Your Own Taste.
- Let cool, then refrigerate for a couple of hours.
NICELY SPICY BBQ SAUCE
The basic building blocks of barbecue sauce are not esoteric; it's all about how you put them together. Put your own stamp on it, and develop a micro-regional cuisine all your own. Note: The use of different chiles brings depth and roundness to this sauce. If you like it even spicier, feel free to leave in some or all of the seeds from the chipotles and ancho.
Provided by Sean Timberlake
Categories condiment
Time 13h50m
Yield About 6 cups
Number Of Ingredients 15
Steps:
- Infuse the sauce: Combine the tomato puree, onion, garlic, hot pepper flake, ancho, chipotle, celery seeds and salt in a large, nonreactive saucepan. Bring to a boil, then reduce heat and simmer until all the vegetables and dry chiles are soft, about 30 minutes.
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Strain the sauce: Ladle the sauce into a fine-mesh sieve over a large bowl or other container, pressing with the back of the ladle to extract as much sauce while leaving solids behind. Alternatively, use a food mill for the same effect. Once strained, return the sauce to the saucepan.
- Finish the sauce: Place the peppercorns in a tea infuser or cheesecloth sachet, and add to the sauce. Add the bourbon, brown sugar, vinegar, ginger, mustard and maple syrup. Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking or scorching, until thickened, about 30 minutes. Remove the sachet of peppercorns, and remove sauce from heat.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
SPICY BEER BBQ SAUCE
Steps:
- Combine a 12-ounce bottle of beer, 1 cup barbecue sauce, 1 seeded habanero chile, 1/4 cup chopped pickled jalapenos, 1 teaspoon chipotle chili powder and 1 clove garlic in a saucepan. Simmer until thick, stirring, 30 minutes. Remove the garlic and chile.
SIMPLE SPICY BARBECUE SAUCE
This is an easy tasty barbecue sauce made with ingredients you probably have on hand. From the Good Housekeeping Illustrated Cookbook.
Provided by pattikay in L.A.
Categories Sauces
Time 15m
Yield 1 2/3 cups
Number Of Ingredients 9
Steps:
- In a small saucepan, cook onion in oil till tender - a few minutes.
- Add remaining ingredients, heat to boiling, stirring constantly.
- Can be used to baste any type of meat you might want to grill or broil.
Nutrition Facts : Calories 481, Fat 17.9, SaturatedFat 2.7, Sodium 3699.3, Carbohydrate 82, Fiber 4.6, Sugar 71.8, Protein 2.9
SPICY BBQ SAUCE
Steps:
- Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.
NICELY SPICY BBQ SAUCE
Grace note: The use of different chiles brings depth and roundness to this sauce. If you like it even spicier, feel free to leave in some or all of the seeds from the chipotles and ancho.
Provided by Sean Timberlake
Categories condiment
Time 2h30m
Yield About 3 pints
Number Of Ingredients 16
Steps:
- Infuse the sauce: Combine the tomato puree, onion, garlic, hot pepper flake, ancho, chipotle, celery seeds and salt in a large, nonreactive saucepan. Bring to a boil, then reduce heat and simmer until all the vegetables and dry chiles are soft, about 30 minutes.
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Strain the sauce: Ladle the sauce into a fine-mesh sieve over a large bowl or other container, pressing with the back of the ladle to extract as much sauce while leaving solids behind. Alternatively, use a food mill for the same effect. Once strained, return the sauce to the saucepan.
- Finish the sauce: Place the peppercorns in a tea infuser or cheesecloth sachet, and add to the sauce. Add the bourbon, brown sugar, vinegar, ginger, mustard and maple syrup. Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking or scorching, until thickened, about 30 minutes. Remove the sachet of peppercorns, and remove sauce from heat.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
SWEET AND SPICY BBQ SAUCE
This sweet and spicy BBQ sauce is perfect for using on your chicken wings. It's super simple to make. My family loves wings tossed in this sauce and I hope yours will too!
Provided by Christopher Webb
Categories BBQ Sauce
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 18 g, Fiber 0.2 g, Protein 0.2 g, Sodium 377 mg
SPICY COLA BARBECUE SAUCE
Notes of vanilla and nutmeg-found in Coca-Cola-are layered with aromatics and tangy ketchup to produce a barbecue sauce recipe that's great with ribs.
Provided by Brigid Washington
Categories Chile Pepper Garlic Onion Pepper Sauce Summer Backyard BBQ Wheat/Gluten-Free Tree Nut Free Quick & Easy
Yield Makes about 1½ cups
Number Of Ingredients 10
Steps:
- Bring chile and cola to a simmer in a medium saucepan over medium heat; reduce heat to low and simmer 3 minutes. Whisk in garlic, ketchup, brown sugar, onion, Worcestershire sauce, allspice, salt, and pepper. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is thick, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.
SUPER SIMPLE BBQ SAUCE
A sweet and slightly spicy BBQ sauce. I like this sauce because it can be applied to your food and then cooked for a sweet taste or applied after you cook for a combination of sweet and spicy. My recipe is just whatever i thought would taste good and what was in my pantry. Be aware that this sauce is very sticky when cooked baked or grilled on.
Provided by CookDude123
Categories Sauces
Time 5m
Yield 8 chicken thighs, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a 2-4 cup measuring cup.
- Mix well until there is no clumps.
Nutrition Facts : Calories 226, Fat 0.8, SaturatedFat 0.1, Sodium 860.4, Carbohydrate 56.7, Fiber 0.8, Sugar 53.9, Protein 1.8
BARBECUE SAUCE - THICK AND SPICY
Oh man, are ya'll in for a treat! :) This Texas barbecue sauce is thick, semi-sweet and spicy. Not really hot spicy (just a little). If you are sensitive to spicy hot then omit the red pepper. This is pretty thick but can be thinned with additional broth or even beer. This is my signature sauce I made in my BBQ stand here in TX and it was a real hit, it took me around 6 months of trial and error to perfect it. I could have kept it a secret, but why. If you like really sweet and mild then this is not for you. This is a sauce you can use for mopping (basting) or as a dipping sauce or for sandwiches. Now.....Quit drooling and get to cookin! This sauce was made to compliment low and slow smoked meats, but hey, if you buy the stuff and you make it, it is your sauce, put it toast as far as I care! Ha ha. This recipe can easily be doubled or tripled for big parties!!
Provided by Chipfo
Categories Sauces
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 22
Steps:
- Place all ingredients in a pot in order of list, stir with a whisk to blend, bring to a simmer and simmer very slowly for about an hour to an hour and a half. Watch carefully and stir so not to scorch the bottom. A slow cooker is perfect. I suggest serving warm, it is a thick sauce.
- You can taste this at any time but before making adjustments I recommend simmering for an hour before making adjustments to allow all the flavors to blend, you will not get the true finished flavor after just 5 minutes.
- If it is not sweet enough add more sugar, for thinner sauce add more broth, beer or water. Don't want little chunks of onion then sub a teaspoon or so of onion powder.
- This recipe can easily be doubled, tripled, etc. for bigger batches, I quadrupled it for the BBQ stand.
- This stores nicely in the refridgerator.
Nutrition Facts : Calories 71.1, Fat 0.5, SaturatedFat 0.1, Sodium 613.5, Carbohydrate 16.3, Fiber 1.4, Sugar 11.3, Protein 1.8
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