BBQ Sauce Recipes

Memphis BBQ SauceMakes1 Cup (250 ml)
Ingredients:
* 2 TBsp (30ml) Tomato Paste
* 1 TBsp (15ml) Dark Brown Sugar
* 1 TBsp (15ml) Molasses
* 1 TBsp (15ml) White Vinegar
* 1 TBsp (15ml) Soy Sauce
* 1 TBsp (15ml) Honey
* 1 TBsp (15ml) Ketchup
* 1 Tsp (5ml) Yellow Mustard
* 1 Tsp (5ml) Worcestershire Sauce
* 1 Tsp (5ml) Garlic Powder
* 1 Tsp (5ml) Onion Powder
* 1 Tsp (5ml) Lawry’s Seasoned Salt
* a dash of Louisiana-style Hot Sauce
* ½ Cup (125ml) Water

Instructions:
1. Combine all ingredients in saucepan.
2. Whisk/ blend thoroughly to ensure no lumps in sauce.
3. Stir over low-mid heat for 1 hour, while stirring frequently.
4. Cool for min. 1 hour before transfer to air-tight container and refrigerating.
5. Store for up to 1 month if fridge.
6. Re-heat as needed.

* Cooking process pasteurizes sauce.
* Keeps for 1 month in refrigerator.


Memphis “Spicy” BBQ Sauce
Makes 2.5 Cups (625 ml)
Ingredients:
* 2 Cups (500ml) Memphis Blues BBQ Sauce
* 3 TBsp (45ml) White Vinegar
* 3 TBsp (45ml) Louisiana-style Hot Sauce
* 2 TBsp (30ml) Ketchup
* 1 TBsp (15ml) Ground Black Pepper
* 1 Tsp (5ml) Cayenne Pepper
* 1 Tsp (5ml) Chili Flakes

Instructions:
1. Combine all ingredients in bowl.
2. Whisk/ blend thoroughly.
3. Place in container (squeeze bottle).
4. Use as Condiment and for basting.
5. Keeps for 1 month in refrigerator.


Carolina Style BBQ Sauce
Makes 2 Cups (500 ml)

Ingredients:
* 1 Cup (250ml) Cider Vinegar
* 1 Cup (250ml) Ketchup
* 1 TBsp (15ml) Sugar
* 1 Tsp (5ml) Kosher Salt
* 1/2 Tsp (2.5ml) Cayenne Pepper or 1 Tsp (5ml) Hot Red Pepper Flakes

Preparation:
1. Combine all the ingredients in a bowl and stir to dissolve the sugar.
2. Serve at room temperature or chilled.
3. The sauce keeps indefinitely.


North Carolina Mustard Sauce
Makes 4 Cups (1 L)
Ingredients:
* 1 ¼ Cups (350ml) Yellow Mustard
* 1 ¼ Cups (350ml) Apple Cider Vinegar
* 1 Cups (250ml) Dark Brown Sugar
* ¼ Cup (60ml) Butter
* 2 TBsp (30ml) Louisiana-style Hot Sauce
* 2 TBsp (30ml) Worcestershire Sauce
* 2 Tsp (10ml) Ground Black Pepper

Instructions:
1. Combine all ingredients in saucepan over medium heat.
2. Bring liquid to simmer and whisk to eliminate lumps.
3. Simmer for 20 minutes.
4. Place in container or (squeeze bottle).

· Use as Sauce in Pulled Pork or Beef Brisket Sandwich.
· Keeps for 1 month in refrigerator.

Options to taste:
· Cayenne Pepper
· Soy Sauce
· Water


Carolina Style Mustard Sauce
Drizzle some of this on pulled pork to add moisture, heat and tangy flavour. Use for basting pork butt.
Makes 4 Cups (1L)
Ingredients:
* 2 Medium Onions, finely minced
* 8 Cloves Garlic, finely minced
* 4 TBsp (50ml) Vegetable Oil
* 2 Cups (500ml) Apple Cider Vinegar
* 1 ½ Cups (375ml) Prepared Mustard
* 2/3 Cups (160ml) Brown Sugar
* 2 TBsp (25ml) Ancho Chili Powder
* 2 TBsp (25ml) Paprika
* 2 Tsp (10ml) Ground Black Pepper
* ½ Tsp (2.5ml) Cayenne
* 2 TBsp (25ml) Butter
* dash of Soy Sauce or Worcestershire Sauce

Preparation:
1. Gently sauté onion and garlic in vegetable oil until soft not browned.
2. Add dry ingredients and bring to a boil then simmer for 10 minutes.
3. Stir in butter and Soy Sauce or Worcestershire Sauce.
4. Remove from heat.
* For smoother sauce puree with hand-held immersion blender.


Honey Mustard SauceMakes 1 Cup (250ml)
Ingredients:
* ¾ Cup (175ml) Liquid Honey
* ¼ Cup (60ml) Yellow Mustard
* 2 Tsp (10ml) Dijon Mustard
* 2 Tsp (10ml) Mustard Powder

Instructions:
1. Combine all ingredients in bowl.
2. Whisk/ blend thoroughly.
3. Place in container or (squeeze bottle).

· Use as Condiment sandwiches and for basting
· Keeps for 2 weeks in refrigerator.


North Carolina-Style Vinegar Sauce
Drizzle some of this on pulled pork to add moisture, heat and tangy flavour. Use for basting pork butt.
Makes 1 Cup (250ml)
Ingredients:
* 1 Cup (250ml) White Vinegar
* 1 Cup (250ml) Apple Cider Vinegar
* 2 TBsp (25ml) Brown Sugar
* 1 TBsp (25ml) Crushed Dried Red Chili Flakes
* 1 Tsp (5ml) Louisiana0style Hot Sauce
* Kosher Salt & Ground Black pepper to taste

Preparation:
Blend together until the sugar is dissolved.

* This sauce stores indefinitely in refrigerator.


Carolina-Style Basting Sauce

Ingredients:
* 2 Parts - Apple Juice – Un-sweetened
* 1 Part - Jack Daniels
* 1 Part – Maple Syrup
* Add Dry Rub to taste

* This sauce stores indefinitely in refrigerator.


Texas BBQ Sauce

Traditional Texas BBQ Sauce is a sweet and spicy mixture of tomato, spices and vegetables. Somewhat old fashioned when compared to popular sauces of today this sauce takes a little more time but is definitely worth the effort with its rich flavor.

Prep Time: 10 minutes - Cook Time: 20 minutes

Ingredients:
· 1 cup water
· 1 cup ketchup
· 1/2 cup cider vinegar
· 1/4 cup butter
· 1/4 cup minced onion
· 3 stocks celery, chopped
· 3 tablespoons Worcestershire sauce
· 2 tablespoons spicy mustard
· 2 tablespoons honey
· 2 cloves garlic, minced
· 1 beef bullion cube
· 1 tablespoon paprika
· 2 teaspoons chili powder
· salt and pepper to taste

Preparation:
Melt butter in a medium sauce pan. Add garlic, onion, and celery. Saute until lightly browned. Add water and bullion cube. Stir until bullion is dissolved. Add remaining ingredients, stir and simmer for about 15 minutes.


Kansas City BBQ Sauce
This variation of the traditional Kansas City BBQ Sauce is a thick sweet sauce with a touch of heat to give it a little kick. This is a great barbecue sauce on BBQ Ribs.

Prep Time: 10 minutes - Cook Time: 30 minutes

Ingredients:
· 1 1/4 cup ketchup
· 1 cup water
· 1/3 cup cider vinegar
· 1/4 cup dark brown sugar
· 2 tablespoons molasses
· 1 tablespoon onion powder
· 1 tablespoon garlic powder
· 1 tablespoon black pepper
· 1 teaspoon celery salt
· 1 teaspoon allspice
· 1 teaspoon cayenne

Preparation:
Combine all ingredients in a saucepan over a medium heat. Stir constantly for 5 minutes. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Sauce should be thick. Allow to cool. Store in an airtight container. Refrigerate.


Kansas City Rib Sauce

This is a rich, thick, tomato based Kansas City style barbecue sauce recipe. Adjust the heat by changing the amount of cayenne.

Prep Time: 10 minutes -- Cook Time: 15 minutes

Ingredients:
· 1 cup ketchup
· 1/4 cup water
· 1/4 cup vinegar
· 1/4 cup brown sugar
· 3 tablespoons olive oil
· 2 tablespoons paprika
· 1 tablespoon chili powder
· 2 cloves garlic, minced
· 1 teaspoon cayenne

Preparation:
Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.


Kansas City “Paul Kirk” Dipping Sauce
This is a rich, thick, tomato based Kansas City style barbecue sauce recipe. Adjust the heat by changing the amount of cayenne.

Makes 6 Cups (1.5L)
Ingredients:
· 1 Shallot, finely minced
· 1 Onion, finely chopped
· 6 Cloves Garlic, finely chopped
· ¼ Cup (50ml) Canola Oil
· 4 Cups (1L) Ketchup
· 2 TBsp (25ml) Ancho, Poblano or New Mexico Chili Powder
· 1 TBsp (15ml) Ground Black Pepper
· 1 TBsp (15ml) Dry Mustard
· 1 Tsp (5ml) Coriander. ground
· 1 Tsp (5ml) Allspice, ground
· 1 Tsp (5ml) Cayenne (or to taste)
· ½ Tsp (2ml) Nutmeg (freshly grated)
· ¼ Tsp (1ml) Cloves, ground
· 1 Cup (250ml) White Vinegar
· ½ Cup (125ml) Dark Brown Sugar (tightly packed)
· ½ Cup (125ml) Clover Honey
· ¼ Cup (50ml) Worcestershire Sauce and/or Soy Sauce
· 1 Tsp (5ml) Liquid Smoke or Hickory Smoked Salt (optional)

Preparation:
· Gently sauté onion, garlic, shallot in canola oil until soft not browned (5 minutes).
· Mix dry ingredients in a bowl, then add to sauté and combine. Cook for 2-3 minutes.
· Add remaining ingredients and stir (it spatters). Let simmer for 30 minutes, stirring often.
· Do not over cook or sauce will caramelize and become too thick.
· Remove from heat. Smooth sauce puree with handheld immersion blender.
· For lighter glazing sauce thin it with water, apple juice or Jack Daniel’s.


Classic BBQ Rib Sauce
If you like a rich, thick barbecue sauce on your ribs, then this is the perfect one for you. By using tomato sauce and tomato paste instead of ketchup you get a richer flavor in your barbecue sauce.

Prep Time: 10 minutes - Cook Time: 20 minutes

Ingredients:
· 1 8-ounce can tomato sauce
· 1 6-ounce can tomato paste
· 2 tablespoons brown sugar
· 2 tablespoons vinegar
· 2 tablespoons olive oil
· 3 cloves garlic crushed
· 4 tablespoons minced onion
· 1 tablespoon Worcestershire sauce
· 1 teaspoon dry mustard
· 1 teaspoon cayenne
· fresh ground pepper to taste

Preparation:
Cook minced onion and garlic in olive oil until onions turns opaque. Add remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes. Makes about 1 1/2 cups of barbecue sauce.


St. Louis Barbecue Sauce
St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.

Prep Time: 10 minutes - Cook Time: 20 minutes

Ingredients:
· 2 cups ketchup
· 1/2 cup water
· 1/2 cup apple cider vinegar
· 1/4 cup brown sugar
· 3 tablespoon yellow mustard
· 1 tablespoon onion powder
· 1 tablespoon garlic powder
· 1 teaspoon cayenne

Preparation:
Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.


Memphis Rib Sauce
This is a traditional Memphis style barbecue sauce. It is served on the side as a dipping sauce and not applied to the ribs while they cook. Let your guests decide how much and where they want this fantastic barbecue sauce.

Prep Time: 10 minutes - Cook Time: 15 minutes

Ingredients:
· 2 cups ketchup
· 2 cups chopped onion
· 1 cup red wine vinegar
· 2 cloves garlic, minced
· 1/4 cup yellow mustard
· 1/4 cup brown sugar, packed
· 1/2 teaspoon Louisiana hot sauce

Preparation:
Blend together everything except the ketchup. Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. You can use part of this sauce as a baste during smoking. Serve on the side with ribs.


Chicken BBQ Sauce

Ingredients:
· 2 cups (500ml) Ketchup
· 1 cup (250ml) Tightly Packed Dark Brown Sugar
· 1 cup (250ml) White Vinegar
· ½ Cup (125ml) Pineapple Juice
· 2 TBsp (25ml) Soy Sauce
· 1 Tsp (5ml) Kosher Salt
· 1 Tsp (5ml) Cayenne or Chipotle Chili Powder

Preparation:
Blend together all ingredients in a saucepan. Bring mixture to boil and then simmer for 15-20 minutes, stirring occasionally. Cool completely.


Chinese Barbecue Sauce (Char Sui)
Traditional Chinese barbecue sauce doesn't contain tomatoes, but it does have a lot of flavor. This thick sauce works perfectly on any grilled or smoked foods, but like most barbecue sauces, can burn because of the sugar content, so use it only at the end of cooking.

Prep Time: 10 minutes - Cook Time: 10 minutes

Ingredients:
· 1/2 cup sherry
· 2/3 cup hoisin sauce
· 2/3 cup soy sauce
· 1/2 cup sugar
· 4 cloves garlic, minced
· 2 teaspoons black bean paste
· 1 1/2 teaspoon Chinese 5-spice powder
· 1 teaspoon salt

Preparation:
Combine all ingredients in a double boiler and simmer for 10 minutes or until it begins to thicken. Allow to cool and store in the refrigerator.

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