BBQ Sauce Recipes
 

Ingredients

1 cup tomato ketchup
1/2 cup cider vinegar
1 tsp sugar
1 tsp chili powder
1/8 tsp salt

1 1/2 cups water
3 stalks celery, chopped
3 bay leaves
1 clove garlic
2 Tbsp onion, chopped

4 Tbsp butter
4 Tbsp Worcestershire sauce
1 tsp paprika
dash black pepper

Directions

Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain.

The celery pieces make a tasty snack for the cook.

Ingredients

1/4 Tsp Allspice
1/4 Tsp Cinnamon
1/4 Tsp Mace
14 Tsp Black pepper
1/2 Tsp Curry powder, oriental

1/2 Tsp Chili powder
1/2 Tsp Paprika
1/4 Cup White vinegar
1/2 Tsp Hot pepper sauce
1 Cup Ketchup
1/3 Cup Dark molasses

Directions

Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated.
 

Mild Memphis BBQ Sauce

Ingredients

3 Tbsp butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup Worcestershire sauce

2 Tsp sugar
1 Tsp salt
1/2 Tsp fresh ground black pepper
1/8 Tsp cayenne
Dash Tabasco sauce

Directions

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

Use warm. The barbeque sauce will keep, refrigerated, for a couple of weeks.

Ingredients

4 Large onions -- chopped
3 Tbsp vegetable oil -- for sauteing
1 28 Oz Can tomato puree
3 28 Oz Cans tomatoes -- with juice
2 1/2 Cups white vinegar

4 Tbsp packed dark brown sugar
4 Tbsp granulated sugar
2 Tbsp salt
2 Tbsp freshly cracked black pepper
2 Tbsp paprika

2 Tbsp chili powder
4 Tbsp molasses
1 Cup orange juice
2 Tbsp Liquid BBQ Smoke
8 Tbsp brown mustard -- Dijon-style

Directions

In a large, heavy-bottomed saucepan, sauté the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)

Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.

Will keep 2 weeks, covered, in the refrigerator.

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North Carolina BBQ Sauce

Ingredients

1 stick of butter
1 large onion, chopped
6 cloves garlic, minced
1 cup white wine vinegar
1 tsp cinnamon
2 whole cloves

1 Tbsp dry mustard
1 tsp chili powder
1/2 cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper

Directions

Melt butter in a saucepan; add the chopped onion, and minced garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup.

Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20 to 30 minutes.