Sweet Hot Bbq Sauce Recipes

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:

• 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:

• Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally.

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.

Steps:

• Combine all ingredients. Add salt if desired, I find it is not necessary. Refrigerate until ready to serve. Keeps for 5 days.
• It is great on some grilled chicken, chicken wings, or for dipping.

Steps:

• If necessary, remove the thin membrane from the back of each rack of ribs; discard the membrane. Combine the paprika, brown sugar, kosher salt, cayenne pepper, garlic salt and black pepper in a small bowl. Rub the meat with the oil and then rub liberally with the spice blend. Leave at room temperature for 45 minutes.
• Meanwhile, set the grill for indirect cooking at 250 degrees F, with wood chips for flavor if using. (I use bourbon barrel staves. Cherry and hickory would be good, but stay away from mesquite.) Wrap the soaked chips in a double layer of heavy-duty aluminum foil. Place the foil-wrapped chips on the coals.
• Add the spareribs, meat-side up. Close the lid and cook, flipping occasionally, until the meat is smoky and just tender, about 2 1/2 hours. Brush the spareribs with the Sweet Heat Barbecue Sauce and continue cooking until the sauce is nicely caramelized and the meat is completely tender, about an additional 30 minutes. Serve with Sweet Heat Barbecue Sauce on the side.
• In a saucepan, heat the oil over medium heat; add the onions and simmer until soft and melted, 5 to 7 minutes. Add the ketchup, vinegar, Worcestershire sauce, mustard, black pepper, brown sugar, cayenne pepper and lemon juice. Bring to a boil, decrease the heat to low and simmer until the flavors have smoothed and mellowed, at least 10 and up to 30 minutes. Taste and adjust for seasoning with salt and pepper.
• Store in an airtight container in the refrigerator. It will last for months.

Steps:

• Heat oil in large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is tender, about 7 minutes. Add both bell peppers and jalapeño; sauté until beginning to soften, about 5 minutes. Add plum tomatoes and sun-dried tomatoes; sauté until tomatoes soften slightly, about 5 minutes. Add wine and all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer until all vegetables are soft and mixture thickens slightly, stirring occasionally, about 25 minutes. Cool slightly.
• Puree barbecue sauce in processor or blender until almost smooth, adding water by tablespoonfuls for desired sauce consistency. Season with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cool slightly, then cover and refrigerate.
• MORE INFO:
• Smoked sun-dried tomatoes (julienne cut) are sold in three-ounce packages in the produce section of some supermarkets and at specialty foods stores. For a list of stores, go to calsundry.com.

Steps:

• Place all ingredients in a food processor or blender and puree until smooth.

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the ketchup, brown sugar, vinegar, Liquid Smoke if desired and seasonings. Cook and stir until heated through. , Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.

Steps:

• Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
• Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½-2 hours, stirring occasionally to prevent scorching.
• Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
• Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
• Enjoy!