Barbecue Sauce Barbados Barbecue Sauce Food

BAR-B-QUE SAUCE

Steps:

• In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

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.

BARBECUE RUM RIBS

Steps:

• Preheat the oven to 350 degrees F. Place the ribs in a double-thickness of aluminum foil. Place the foil-wrapped ribs on a rimmed baking sheet to catch any juices that may leak out. Place in the oven and bake at 350 degrees F for 1 1/2 hours. Remove the ribs from the oven and unwrap the foil. Transfer the ribs to a shallow baking dish. Combine the ketchup, dry mustard, rum, garlic, brown sugar, soy sauce, chili sauce, Worcestershire sauce, and black pepper in a bowl and mix to dissolve the sugar. Pour over the ribs. Let the ribs sit in the mixture at room temperature for 1 hour. Meanwhile, preheat the grill to medium heat. Place the marinaded ribs on the grill and cook for 30 minutes, turning the ribs as needed and basting with the marinade. Alternately, the ribs can be finished in the oven. Place the ribs on a rack in a roasting pan and bake at 350 degrees F for 30 minutes, basting with the marinade and turning as needed until browned and tender.

BARBECUE SAUCE..... BARBADOS BARBECUE SAUCE

Steps:

• Mix all the ingredients together.
• It can be simmered for a few minutes or apply cold.Makes 2 1/3 cups.

HOMEMADE BARBECUE SAUCE

Steps:

• Whisk together warm water, tomato paste and apple cider vinegar. This important step will help dissolve the tomato paste into the mixture.
• Add brown sugar, maple syrup, honey, and molasses and combine well. Add the spices and stir to incorporate.
• Bring to a simmer over medium to high heat. Stir continuously with a wooden spoon so it does not burn.
• Turn the heat down cook over medium to low heat until the mixture thickens. Continue to stir occasionally with a wooden spoon so the mixture does not burn.
• The sauce will thicken as it cools. To check the thickness, transfer a small amount to a small cup and place it in the freezer until cool.
• Place in a sterile jar or container and let cool completely. Keep in the refrigerator for up to 4 weeks. Or process in a water bath canner to make it shelf stable.

BARBADOS BARBECUE CHICKEN BASTE AND SAUCE

Steps:

• 1. Mix all ingredients in nonreactive pan and heat over low heat. Stir until all ingredients are blended. Use the baste warm. This baste is at its bests freshly made. Unused portions will keep for up to 1 week in airtight jar in refrigerator.
• 2. Reheat before using. Brush the sauce on poultry before cooking, and use as a baste during cooking.

THE BEST BARBECUE SAUCE

Steps:

• Heat the vegetable oil in a medium pot over medium heat. Add the onions and garlic and cook, until the onions are golden, 6 to 7 minutes. Stir in the ketchup, 1 cup water, the vinegar, brown sugar, steak sauce, Worcestershire sauce, molasses, mustard, celery seed and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer until the onions are tender, about 15 minutes. Stir in the liquid smoke, if using. Strain the sauce, pressing on the solids to extract any liquid.

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.

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.