Sweet And Spicy Grilling Sauce Recipes

Steps:

• In a medium pot, cook the bacon over medium-low heat until crispy, 8 to 10 minutes. Remove to a plate lined with a paper towel to drain, then eat the bacon as a snack.
• Add the onions to the pot with the bacon grease and cook over medium-low heat until the onions start to caramelize, 6 to 8 minutes. Add the garlic and cook another 2 minutes. Add the tomato paste and cook, stirring occasionally, another 3 minutes. Whisk in the stock, sugar, vinegar, cumin, cayenne, salt and pepper and bring to a simmer. Cook until thickened, 15 to 20 minutes.
• Let cool to room temperature before using. This sauce is great on brisket or beef ribs.

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.

Steps:

• Combine all ingredients except red pepper flakes in a small size sauce pan. Whisk while heating over a medium-low flame. Once sugar is dissolved, add in red pepper flakes. Simmer 5 minutes, whisking often.
• Once everything is incorporated, and you've adjusted the taste to your liking, let cool completely and store in an air tight jar for up to 3 weeks in the refrigerator (that's the longest it ever lasted in our house, it may stay fresh longer). If not using right away, mix sauce well, before using. (Nicely fills a recycled and cleaned, 16oz olive jar for storing in the fridge).
• *Note: While the ingredients have time to meld together in the fridge, the flavor will change a bit. Keep this in mind while tasting during the preparation. A little bit hot will get hotter -- a little bit sweet will get sweeter.
• Enjoy!

Steps:

• Whisk together the ketchup, molasses, vinegar, Worcestershire, sugar, paprika, onion powder, garlic powder, mustard powder, salt, pepper and liquid smoke in a medium pot. Bring to a simmer over low heat and cook to allow the flavors to concentrate, 10 to 15 minutes. Let cool to room temperature before using.

Steps:

• Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.

Steps:

• For marinade:
• Place sugar, next 8 ingredients, and 1 1/2 teaspoons freshly ground black pepper in large bowl. Whisk until salt dissolves. Mix in green onions.
• For meats:
• Sprinkle pork, beef, and chicken on all sides very lightly with coarse salt and pepper. Let stand 30 minutes. Arrange pork rib racks in single layer on large rimmed baking sheet. Arrange beef short ribs in single layer in 13 x 9 x 2-inch metal baking pan. Arrange chicken in another 13 x 9 x 2-inch metal baking pan. Pour 3/4 cup marinade each over pork, beef, and chicken; turn to coat. Marinate 1 hour at room temperature. Cover, chill, and reserve remaining marinade for grilling.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Add beef broth to pan with short ribs; turn ribs, meat side down, in broth. Cover pork, beef, and chicken pans tightly with foil. Place pork on lower rack. Place beef and chicken on upper rack. Bake pork and chicken until tender, about 45 minutes. Remove both from oven; open foil. Continue to bake beef until tender, about 1 1/4 hours longer (2 hours total). Remove from oven; open foil.
• Pour pan juices from pork, beef, and chicken into medium saucepan. Spoon off fat. Boil until reduced to scant 2 cups sauce, 25 to 30 minutes. Add bourbon; return sauce to boil, then remove from heat. Season with salt, pepper, and more hot chili sauce, if desired. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.
• Coat grill racks with nonstick spray and prepare barbecue (medium-high heat). Cut pork racks between bones into ribs. Brush all meat with some of reserved marinade. Grill pork, beef, and chicken until slightly charred, brushing with more marinade and turning occasionally, 12 to 15 minutes.
• Mound pork, beef, and chicken on platter. Pass bourbon sauce alongside.

Steps:

• In a small saucepan, saute garlic in oil for a minute or two.
• Add everything except the vineger and mix well.
• Cook on low heat (simmer) for about 6 minutes.
• Remove from heat and add vinegar.
• Brush onto chicken or fish and enjoy!

Steps:

• Combine first 8 ingredients in heavy medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper. (Can be made 2 days ahead. Cover; chill.)
• Preheat oven to 375°F. Arrange chicken in single layer in large baking pan. Brush with some sauce. Roast until cooked through, basting occasionally with sauce, about 1 hour. Serve hot or at room temperature.

Steps:

• Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.

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.

Steps:

• Heat grill to medium heat.
• Trim and discard excess fat from chicken.
• Grill 10 min. on each side. Meanwhile, mix remaining ingredients until blended.
• Brush chicken with half the barbecue sauce mixture; grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce mixture.