A 1 Barbecue Sauce Aka Shuman Bbq Sauce Food

WHITE BBQ SAUCE (AKA ALABAMA WHITE SAUCE) RECIPE

Steps:

• Whisk all of the ingredients together in a small bowl until smooth.
• Use the white bbq sauce right away, or transfer to a sealable jar and refrigerate a few hours to let the flavors develop and meld.

A-1 BARBECUE SAUCE AKA SHUMAN BBQ SAUCE

Steps:

• 1. Combine all ingredients in a saucepan and bring to a slow simmer over medium heat, stirring often.
• 2. Simmer for 5 minutes. Continue stirring.
• 3. Pour part of the sauce over chicken or ribs (in a 13 x 9 pan), turning all pieces over several times, then grill. Baste with sauce left in the meat pan.
• 4. Serve with warm sauce left in the saucepan, if desired.
• 5. This sauce may be made ahead of time & refrigerated up to 2 weeks or frozen for up to 2 months.

ASIAN BARBECUE SAUCE

Steps:

• Stir together all ingredients except sugar in a bowl.
• Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
• Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).

HEINZ KETCHUP BASIC BARBECUE SAUCE

Steps:

• In saucepan, combine all ingredients. Simmer uncovered, 10 minutes. Brush ribs or chicken with sauce during last 10 minutes of grilling or broiling.

BBQ SAUSAGES WITH SMOKY TOMATO SAUCE

Steps:

• To make the sauce, combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar has completely dissolved and the sauce is glossy. Leave to cool. The sauce will keep in the fridge for up to two weeks or freeze for up to two months.
• Heat a barbecue until the coals are glowing white hot. Lay six of the sausages next to each other and push one stick through one end of all the sausages and the other stick through the other ends so the sausages look like a ladder (leave a gap between each sausage). Repeat with the other sausages in batches of six.
• Barbecue the sausages on each side until they are browned and cooked through, then brush with sauce and cook for a minute on each side until sticky-looking. Brush once more with the sauce before serving, and serve the rest of the sauce on the side.

VERY QUICK BBQ SAUCE

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

HOW TO MAKE HOMEMADE BARBECUE SAUCE

Steps:

• Whisk the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, hot sauce, salt and a few grinds of pepper in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, whisking occasionally, until the sauce has reduced slightly, about 20 minutes.
• If not using right away, let the sauce cool, then store in an airtight container for up to 1 week.

BARBECUE SAUCE

Steps:

• Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add the remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.

HOMEMADE BBQ SAUCE

Steps:

• Add all ingredients to a small saucepan.
• Bring to a simmer over medium heat then reduce heat to low. Cover partially with lid (to reduce splattering) and let simmer 8 minutes or until slightly reduced and harsh vinegar flavor is toned down.
• Let cool slightly. Store in an airtight container in the refrigerator up to 2 weeks.

BAKED BBQ BABYBACK RIBS

Steps:

• 1. Preheat your oven to 300 degrees F. Line a 13 x 9" baking pan (or a larger lasagna pan) with enough aluminum foil to seal the ribs. Don't waste, but don't be skimpy, either!
• 2. I love for my barbecued ribs to be tender but it seems to be so hit & miss, depending on the brand name, but even that is sometimes inconsistent. Christy Jordan recommends removing as much as you can of the white membrane from the back of the ribs. This definitely makes a difference. My JAP buddy, Nancy, suggested using a paper towel to grip the membrane & pull it off, too. (Thanks, Nancy!) Then I took it one step farther. After having some really tough ribs from a certain major retailer starting with W, I decided that NEXT TIME, I was going to use my meat tenderizer on the ribs.
• 3. WARNING: Testimonial ahead. If the ribs you buy are consistently tender, skip to Step 5. I used to tease my Mom about her kitchen gadgets. Then I saw the Deni meat tenderizer a few years ago on a certain shopping channel. It was a little pricy, but it's definitely paid for itself since I've been able to buy cheaper cuts of meats. The newest style by Deni is round, but still has the same 56 points to pierce the meat. I'm sure there are LOTS of other meat tenderizers out there in kitchen stores, so if you don't have one, consider adding one to your shopping list.
• 4. By the way, I'm not on Deni's payroll. But I would take their phone call, if they want to change that. =^..^=
• 5. Back to the recipe... once the ribs have had the membrane removed and, if you like, poked a few times or so with the meat tenderizer...
• 6. ...lay the ribs upside down on the foil & cover the BACK of the ribs with 1/4 of the barbecue sauce.
• 7. Carefully flip them over & cover the FRONT of the ribs with 1/4 of the barbecue sauce. Set the barbecue sauce aside for awhile. You're going to need the rest later.
• 8. Wrap up the ribs well in the foil, sealing the edges. Put the foil-wrapped meat in its baking pan into the preheated oven and bake for 2 hours.
• 9. After two hours, open the foil and cover the TOP (only) of the ribs with the remaining 1/2 of the barbecue sauce. Leave the foil open.
• 10. Bake the ribs for about another hour, with the foil open, until the ribs are tender and the sauce is thick. Now let the feasting begin!
• 11. Serving suggestions: https://www.justapinch.com/recipes/side/potatoes/helens-cheesy-potatoes.html?p=1, Christy Jordan's Creamed Corn (for Winter cooking) or Corn on the Cob (if available), and https://www.justapinch.com/recipes/dessert/cake/earthquake-cake-8.html?p=1 for dessert. See you at the next meeting for BBQ Ribs lovers. =^..^=

BBQ SAUCE

Steps:

• Place all of the ingredients in a saucepan and mix together.
• Heat over a medium-high heat, until boiling, then simmer for 5 minutes.
• Turn off the heat and allow to cool before serving or storing.

ALL-AMERICAN BARBECUE SAUCE

Steps:

• Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.