Damn - Tasty, Sure Simple Rib Sauce
3 tb Olive oil 1/4 c Tomato paste or ketchup
4 ea Cloves garlic, minced 3 tb Dijon Mustard
1/3 c Brown sugar, packed 2 tb Soy Sauce
1/4 c Cider vinegar 1 tb Red pepper flakes
2/3 c Chicken stock
Heat the oil in a small, heavy saucepan over medium heat. Add garlic and
saute until transparent, 2 to 3 minutes. Do not allow the garlic to burn.
Whisk in remaining ingredients, reduce heat to low; simmer 15 minutes to
20 minutes, until the mixture thickens. Stir occasionally.
Source: The Great BBQ Companion, Mops, Sops, Sauces, and Rubs by Bruce
Bjorkman.
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Dan Green's Sauce for Pork
3 c Ketchup 2 tb Worcestershire sauce
1/4 c Sugar 2 tb Chili powder
1/2 c Tarragon Vinegar 1 tb Cayenne
1 ea Medium onion, minced 1 tb Garlic salt
Combine all ingredients in a saucepan and cook over medium heat for 10
minutes. Stir frequently. Allow to cool down to room temperature. Brush
the mixture on the pork during the final phase of cooking; if using
indirect heat, you may use it a mop.
Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs.
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Dehydrator Barbecue Sauce (Cajun)
1 c Onions, dehydrated 1 c Ketchup
1/4 c Sweet peppers, dehydrated 2 T Louisiana hot sauce
1/4 c Parsley, dried 1 T Salt
1/2 c Honey 1/2 t Mint, dried
1 T Lemon juice 1 c Dry white wine
3 T Lea & Perrins 3 T Vinegar
1 T Liquid smoke 1 c Water
Put all the dried ingredients in a pot and add water. Let it set a little
while. Add the wine and the rest of the ingredients. Cover and cook for
several hours. "I use a food dehydrator to preserve vegetables when they
are in season, then I store them and use them when I need them." From
Justin Wilson's "Outdoor Cooking With Inside Help"
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Diddy-Wa-Diddy Mop & Basting Sauce
1/4 ts Black pepper 1/4 c White vinegar
1/4 ts Salt 1 c Grape juice
1/2 ts Hot pepper sauce
Combine all ingredients in a jar. Tighten lid and shake until blended.
This sauce may also be served at room temperature or heated.
"This is a simple flavor enhancer", Remus tells me. "It's thin enough to
read today's headlines through....but not so thin that a politician can."
Remus Assures me that this authentic sauce can be used as a mop during
cooking and as a dip after your meat has been taken off the grill.
Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by
: Bruce Bjorkman. By cstarz@teleport.com (Carey Starzinger) on Jul
25, 1996
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Doug's Kickoff Barbeque Sauce
2 c Ketchup 1 tb Liquid smoke
1 c Table mustard 1 ts Cumin powder
1/3 c Worcestershire sauce 1 ts Tabasco sauce
1 tb Curry powder 1/2 c Honey
Mix all ingredients well (DO NOT COOK). Taste test with tip of index
finger. For additional "kick" add one tablespoon tabasco. Paint sauce
generously on ribs, pork, beef or chicken. (Makes Sauce for 20 servings)
Source: Best Barbecue Recipes by Mildred Fischer By Carey Starzinger
on Sep 23, 1996
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Down Home Barbecue Sauce
1/3 c Worcestershire sauce 2 tb Brown sugar
1 cn Condenced tomato soup 3 tb Vinegar
1 sm Onion chopped 1 tb Horseradish sauce
Combine all ingredients simmer for ten minuters. Store in refigrator.
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Dr. Don's Hot Honey BBQ - Buffalo Wing Sauce
1/2 c Honey 1/4 c Cider Vinegar
1 oz Tobasco sauce 1/2 c Catchup
3 T Soy Sauce 2 oz Sour Mash Whiskey (J.D.)
1/2 c Mustard (French's) 2 oz Thoung ot Thout -Vietnamese
5 T Cayenne Flakes 2 T Peanut Oil
Mix all together until well blended. Heat until mixture starts to slightly
bubble then remove from heat.
Use BBQ shake-n-bake on chicken wings. Cook in oven for 35 minutes at 350
degrees. Brush liberally on both sides of wings and continue cooking for
10 minutes. Best recipe Ever!!!
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Easiest Barbecue Sauce
3 tb Catsup 3 tb Brown sugar
2 tb Vinegar 1 ts Salt
1 ts Lemon juice 1 ts Dry mustard
2 tb Worcestershire sauce 1 ts Chili powder
4 tb Water 1 ts Paprika
2 tb Cooking oil 1/2 ts Red pepper
Combine all ingredients in a quart jar; shake well and refrigerate until
ready to use as a basting sauce for barbecue chicken, beef or pork.
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Eastern North Carolina-Style Barbecue Sauce
1 c White vinegar 1 tb Tabasco sauce
1 c Cider vinegar Salt -- to taste
1 tb Sugar Freshly cracked black pepper
1 tb Crushed red pepper flakes To taste
Once again, folks, just mix 'em together. Keeps 2 months covered.
Recipe By : The Thrill of the Grill by Chris Schlesinger
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Easy-Made Barbeque Sauce
1 c Catsup 1 ts Paprika
1 c Water 3/4 ts Liquid smoke, or to taste
1/2 ea Onion, finely chopped or 1/8 ts Celery seed
-grated 8 dr Tabasco sauce or hot pepper
1/4 c Cider vinegar Sauce
2 tb Light brown sugar
Combine ingredients in saucepan. Bring to a simmering stage. Simmer about
15 minutes to blend flavors and thicken slightly.
Source: National Pork Producers Council
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Euel's Barbecue Sauce
1/2 ga Catsup 3 Cloves garlic -- crushed
1 sm Bottle Worcestershire sauce Tabasco and/or mustard -- to
1/2 c Sugar Taste
2/3 c Vinegar
Mix and simmer. Add a dash of Tabasco and/or mustard for hotness till it
tastes right. "Don't put it on the meat while cooking 'cause you will cause
the sugar to caramelize and char. This used to be a secret but since I'm
retired it makes no-never-mind. I makes more money now after I retired. If
I knew I could make this much money as a retiree, I would have quit working
when I was 20." (By "retired" Euel means he now runs a private catering
company and cooks only for those who wisely seek out his skills.)
Euel Stribling
Recipe By : Texas on the Halfshell - ISBN: 0-385-17904-9
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Galliano Barbeque Sauce
2 c Catsup 2 tb Worcestershire Sauce
1 c Chili Sauce 1/2 c Dark Brown Sugar
1/2 c Liquore Galliano 1/2 c Lemon Juice
Heat all ingredients together in saucepan. Keep hot as needed. Makes
about 4 cups.
Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish
sticks and chicken.
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Georgia Barbecue Sauce
1 1/2 c Catsup 1/2 c Brown sugar; firmly packed
1 c Cider vinegar 3 tb Prepared yellow mustard
1/3 c Vegetable oil 2 Or 3 cloves Garlic; minced
1/3 c Worcestershire sauce 1 Lemon; cut in halves
In a saucepan, combine catsup, vinegar, oil, Worcestershire sauce, brown
sugar, mustard, and garlic. Squeeze lemon juice into sauce and add 1 lemon
half shell. Heat slowly for about 10 minutes. Sauce does not have to reach
the boil, but heating blends flavor. Use sparingly as a basting sauce for
fresh pork, ham, ribs, or chicken. Heat additional sauce and serve as a
table sauce. Makes about 3 cups.
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Ginger Baste for Pork
2/3 c Brown sugar 1/4 c Wine vinegar
2 tb Cornstarch 2/3 c Soy sauce
2 ts Freshly grated ginger root 1/4 ts MSG (Optional)
2 ea Cloves garlic, crushed
Combine ingedients thoroughly until sugar is dissolved. Let stand for at
least 1 hour to blend flavors before using. Stir well before brushing on
pork during cooking.
Source: Modern Barbecue Cooking by Ed Bell By Carey Starzinger
on Sep 27, 1996
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Golden BBQ Sauces
1/2 c Prepared mustard 1/2 c Honey
1 ts Salt 1/2 ts Rosemary leaves
1/4 ts Pepper
Mix all ingredients. Baste meat during the last half of cooking period.
Just before serving, top meat with remaining sauce.
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Golden Grill Barbeque Sauce
1/4 c Sugar 1 c Fresh Orange Juice
2 tb Cornstarch 2 tb Vinegar
1/2 ts Allspice 4 tb Butter
1/2 ts Ground cloves
Combine sugar, cornstarch, allspice and cloves in a small saucepan. Slowly
stir in orange juice and viengar. Stir constantly over medium heat until
sauce thickens. Boil for three minutes. Stir in butter.
Source: Best Barbeque Recipes by Mildred Fischer
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Grandma's Bar-B-Q Sauce
4 tb Sugar 1/2 ts Vinegar
1/2 ts Chili powder 1 c Catsup
1/2 ts Allspice 2 c Water
1/2 ts Black pepper 5 dr Lemon juice
Pinch of red pepper
Add all ingredients together; bring to boil and pour over ribs and bake
about 2 1/2 hours at 300 degrees or until ribs are done and sauce is thick.
Randy Rigg
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Grandpa's Barbecue Sauce
84 oz Catsup 1 oz Chili powder
4 md Onion 1/2 ts Cummin
3 lg Cloves 3 tb Soy sauce
1 c Brown sugar 1 ds Hot sauce
1/2 c Mustard 1 ds Salt
1 c Vinegar 1 ds Pepper
Mince Onion and Garlic then saute both lightly. Add remaining ingredients a
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Ham's Piquant Barbecue Sauce
2 md Onions, chopped 2 t Mustard
Olive oil 4 t Extra hot chile powder
1 Green bell pepper, chopped 1 t Cumin
2 Beef tomatoes, chopped 1 T Capers, chopped
2 t Allspice 1 Glass red wine
---------------------------------DIRECTIONS---------------------------------
4 Cloves Garlic, chopped 2 t Mild paprika
1 Red bell pepper, Chopped 2 t Oregano
12 oz Tomatoes, chopped 2 t Olive paste
1 Sml can concentrated tomato 1 T Soy sauce
-paste Black pepper
1 t Ginger
Sweat the onions and garlic in a saucepan with the olive oil, taking care
not to brown (a pot with close fitting lid helps), add the sweet peppers
cook a little longer, add the tomato, cook a little more, then chuck
everything in and cook for another 45 minutes. Liquidize. That's it.
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Harby's Barbeque Sauce
1 c Water 1 T Soy sauce
1/3 c Vinegar, white 2 t Onion powder
3 T Cornstarch 1 1/2 t Paprika
6 T Sugar 1/2 t Garlic salt
1/2 c Ketchup 1/2 t White pepper
Mix very well. Heat in 2 quart saucepan, stirring constantly until
thickened and clear.
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Hard Stuff Barbeque Sauce
3/4 c Ketchup 1/4 c Bourbon - JD by choice
1/2 c Maple syrup 2 tb Cider vinegar
1/4 c Vegetable oil 2 tb Dijon mustard
In a medium bowl, combine all ingredients. Whisk to blend well. The recipe
is simple - six ingredients in all, but very tasty.
Source: The Great Barbeque Companion, Mops, Sops, Sauces, and
: Rubs by Bruce Bjorkman. By Carey Starzinger
on Sep 03, 1996
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He Man Barbeque Sauce
2 1/4 c Ketchup 1/2 ts Garlic powder
2 1/4 c Water 2 ts Worcestershire sauce
2 ts Instant beef broth or cubes 2 ds Liquid hot pepper
1 1/4 ts Dry mustard 3 tb Brown sugar
1 tb Chile powder 1 tb Lemon juice
1 ts Black pepper 1/2 ts Liquid smoke
1/4 ts Cayenne powder
Recipe by: Dave Frary
Bring all ingredients to a boil. Reduce heat to low
and simmer, stirring occasionally, for 15 minutes. If not using
immediately, cool and refrigerate. Will keep several weeks. May be frozen
in an ice-cube tray and stored as cubes. Makes 1 quart.
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Heinz Sweet & Zesty Barbecue Sauce
1/2 c HEINZ Tomato Ketchup 1 tb HEINZ Worcestershire Sauce
2 tb Honey 1/2 t Chili powder
2 tb HEINZ Apple Cider Vinegar
Combine ingredients. Brush on turkey pieces several times during last 15
minutes of grilling time.
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Hobbes' North Carolina BBQ Sauce
1 c Apple cider vinegar 1 Cl Garlic, crushed
2 ts Red pepper 2/3 ts Thyme
3/4 c Water 1/2 ts Salt
1 ds Sugar 3 tb Peanut oil
2/3 c Minced onions 1 ts Black pepper
1 Bay leaf
Recipe by: Hobbes
Combine all the ingredients in a small saucepan. Bring to
a rapid boil, then simmer for 5 minutes. Remove from heat, cool, and store
your bottle in the frig.
You can play around with the ingredients but the vinegar and red pepper are
the main jewels.
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Hollis's Watermelon Barbecue Sauce
1 ea 6 lb Seedless Watermelon 2 c Firmly packed brown sugar
8 oz Tomato Paste 1/2 c Sherry
1 tb Onion Powder 2 ts Lemon juice
1 tb Garlic Powder 1 ts Liquid smoke
Cut the melon into chunks and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2-3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
before using.
Options: White vinegar may be substituted for the lemon juice. Try mixing
yellow tomatoes and watermelon for color variation
From Hollis Harris of Porter's Catering, Portland, Oregon
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Home-Style Inner Beauty Hot Sauce
12 Fresh habanero chiles -- 1/4 c White vinegar
Roughly chopped 1 tb Prepared curry powder
1 Ripe mango -- peel, pit, 1 tb Ground cumin
Mash 1 tb Chili powder
1 c Cheap yellow prepared Salt and freshly cracked
Mustard Black pepper -- to taste
1/4 c Brown sugar -- packed
This style of hot sauce, widely used in the West Indies, is basically
habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard,
with a few other ingredients thrown in. Use this recipe as a guideline.
Habaneros are at the top of the chile pepper heat scale, so feel free to
substitute other peppers of your choice.
Funnel the sauce into an old pint liquor bottle, then let your imagination
run free as to what whopper you can lay on your guests regarding its
origins. If you're having trouble, here's a start:
"One day in Jamaica I was in this dingy bar and met this old guy who..."
and you take it from there.
Mix all the ingredients together and stand back. This will keep, covered
and refrigerated, until the year 2018. Be careful, though: If it spills, it
will eat a hole in your refrigerator. If you ever want to dispose of it,
call the local toxic waste specialists.
WARNING: Hottest sauce in North America. Use this to enhance dull and
boring food. Keep away from pets, open flames, unsupervised children, and
bad advice. This is not a toy. This is serious. Stand up straight, sit
right, and stop mumbling.
Be careful not to rub your nose, eyes, or mouth while working with
habaneros. You may actually want to wear rubber gloves while chopping and
mixing -- these babies are powerful.
Recipe By: Big Flavors Of The Hot Sun by Schlesinger & Willoughby By
capterie@netroute.net on Jun 24, 1997
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Homestyle Barbecue Sauce
2 tb Butter (25mL) 2 tb Red wine vinegar (25mL)
1/2 c Onion; chopped (125mL) 1/4 c Brown sugar (50mL)
3/4 c Ketchup (175mL) 1 1/2 ts Dry mustard (7mL)
1/2 c Beef stock (125mL) 1 1/2 ts Black peppercorns; cracked
2 tb Worcestershire Sauce (25mL) - or black pepper (7mL)
2 tb Lemon juice (25mL)
In saucepan, cook onion in butter until softened. Add remaining
ingredients; bring to boil. Reduce heat and simmer 15-20 minutes. Makes 1
1/2 cups (375mL)
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Honey BBQ Sauce
1 tb Vegetable oil Vinegar
1/2 c Onion -- minced 2 tb Fresh parsley -- minced
1 Clove garlic -- minced 1 tb Worcestershire sauce
1 8 oz 1/4 ts Pepper
1/2 c Honey 1/8 ts Cayenne
2 tb Cider or sherry wine Tomato sauce
Heat oil in medium skillet. Add onion and garlic and saute on medium - high
heat until onion is transparent. Add remaining ingredients and simmer for 5
min. Remove from heat. Makes 1 cup.
From: Big Flavors Of The Hot Sun By Chr
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Honey Peach Sauce
4 md Peaches ; peeled 1/2 ts Black pepper ; cracked
2 tb Lemon juice 2 ts Fresh thyme
2 tb Honey
Recipe by: Better Homes & Gardens, July 1996
Cut up 3 of the peaches (or use nectarines). In a blender or food processor,
combine the cut-up fruit, lemon juice, honey, and black pepper.
Cover and blend until smooth. Transfer mixture to a small saucepan, and
simmer, uncovered, about 15 minutes or until slightly thickened, stirring
occasionally.
Chop remaining fruit stir into sauce with thyme (can also use 1/4 to 1/2
teaspoon dried and crushed). Brush sauce onto meat during the last 15
minutes of grilling.
Makes 13/4 cups of sauce, enough for 2-3 lbs of meat.
Sauce may be made up to 24 hours in advance. To serve, reheat over low
heat, stirring occasionally.
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