ABSOLUTELY AWESOME BBQ SAUCE
I have tried many, many BBQ sauces, but I always come back to this one! Using chile sauce in addition to a little ketchup give this sauce extra flavors to tantalize everyone's taste buds!
Provided by Joel Manthei
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.
Nutrition Facts : Calories 81 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 312.9 mg, Sugar 14.7 g
CHILI BBQ SAUCE
This is a delicious BBQ sauce recipe. Goes great with chicken on the BBQ, but I'm SURE it works well in other situations as well!
Provided by geesbrecht
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Combine all ingredients together in a pot, and simmer until the consistancy seems about right.
- Lasts in the fridge for around a week! Makes approximately 1 cup of BBQ sauce.
Nutrition Facts : Calories 504.1, Fat 1.9, SaturatedFat 0.3, Sodium 1378.6, Carbohydrate 125.3, Fiber 5.9, Sugar 113.9, Protein 4.8
CHILE-COFFEE BBQ SAUCE
Provided by Food Network Kitchen
Time 1h
Yield Makes 1 quart
Number Of Ingredients 13
Steps:
- Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
- While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
- Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
- Stir in vinegar and season with salt to taste.
CHILI BBQ SAUCE
This is a great BBQ sauce that takes just about no time at all to whip together. It's got a great flavor that melds together so nicely. This is actually better the second day, so if you have the time, make it the day before. I will tell you this, use the best chili sauce you can find. It makes all the difference. I use Heinz, and I heartily recommend that you do the same. The chili sauce makes up the bulk of the recipe, so you need to use the best.
Provided by FLUFFSTER
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a small bowl. Mix well.
- Use as a marinade, or brush over the seafood, chicken or pork the last 10 minutes of grilling.
Nutrition Facts : Calories 447.8, Fat 27.7, SaturatedFat 3.6, Sodium 1833.7, Carbohydrate 43.5, Fiber 8.1, Sugar 30.2, Protein 3.6
CHILE BARBEQUE SAUCE
This is a great spicy sauce for grilling meats or dipping chicken wings.
Provided by Debbie V.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 5m
Yield 60
Number Of Ingredients 5
Steps:
- In a large bowl, mix honey, barbeque sauce, chile sauce, dried minced onion flakes and garlic powder. Apply generously to meats while grilling.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 10.2 g, Fiber 0.1 g, Protein 0.2 g, Sodium 94.3 mg, Sugar 8.8 g
SMOKY CHILE AND COFFEE BARBECUE SAUCE
Espresso provides depth and enhances the smokiness of the chiles.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 4
Steps:
- Combine espresso and chiles in a medium saucepan over medium heat. Bring to a simmer, and cook until reduced by a little more than half and chiles are soft, 5 to 7 minutes.
- Add barbecue sauce, and simmer for 5 minutes. Let cool, and refrigerate. (Discard chiles if desired. Leaving chiles in the sauce will add flavor and heat. Remove chiles when desired flavor is achieved. You can also puree them, seeds optional, with the sauce in a blender for the spiciest effect.)
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
Categories Beer Coffee Bake Backyard BBQ Pork Rib Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
- Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
- Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
- Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
PULLED CHICKEN WITH CHERRY-CHILE BARBECUE SAUCE
Provided by Dina Cheney
Categories Slow Cooker Chicken Tomato Cherry Summer Family Reunion Potluck Chile Pepper
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes. Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 tablespoon mustard, 3/4 teaspoon chile powder, 1 1/2 teaspoons salt, and 5 grinds pepper, and bring to a boil over high heat. Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes. Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds. Purée the second half until smooth (you should have about 5 1/4 cups). Set aside.
- 2. Meanwhile, mix 2 tablespoons mustard, 1/2 teaspoon chile powder, 1/2 teaspoons salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands. Put the chicken in the bottom of the slow cooker and pour 1 1/2 cups of the barbecue sauce on top (reserve the remainder for serving and extras). Cover and cook on low until the meat is cooked through and tender, 4 to 4 1/2 hours.
- 3. Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).
- 4. To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop. Spoon some meat and sauce onto the bottom half of each bun, cover with the top bun, and serve.
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