Docs Sweet Bbq Sauce Food

DOC'S SWEET BBQ SAUCE

Doc's Sweet BBQ Sauce image

Make and share this Doc's Sweet BBQ Sauce recipe from Food.com.

Provided by docmckee

Categories Sauces

Time 1h10m

Yield 6 Quarts, 100 serving(s)

Number Of Ingredients 14

Ingredients

114 ounces ketchup
4 lbs dark brown sugar
12 ounces molasses
2 1/2 cups cider vinegar
1/2 cup Worcestershire sauce
1/2 cup ground mustard
1/2 cup smoked paprika
1/4 cup garlic powder
1/4 cup kosher salt
1/4 cup ground black pepper
2 ounces liquid smoke
12 ounces red wine vinegar
1 tablespoon turmeric
1 tablespoon cumin

Steps:

In a large stock pot, add all wet ingredients and bring to a simmer.
Slowly add the brown sugar; stir vigorously to prevent scorching.
Slowly stir in the remaining dry ingredients, a little at a time (to prevent clumping), once the sugar has dissolved.
Simmer for about an hour.

Nutrition Facts : Calories 120, Fat 0.4, Sodium 667, Carbohydrate 29.8, Fiber 0.5, Sugar 27.2, Protein 0.9

SWEET & SASSY BBQ SAUCE

Sweet & Sassy BBQ Sauce image

Make and share this Sweet & Sassy BBQ Sauce recipe from Food.com.

Provided by Mebriella

Categories < 60 Mins

Time 35m

Yield 15 , 15 serving(s)

Number Of Ingredients 12

Ingredients

1 cup ketchup
1/3 cup vinegar
1/4 cup honey
1/4 molasses
1 teaspoon liquid smoke
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (adjust more or less to your liking)

Steps:

Place all ingredients in a food processor.
Blend well.
In a medium sauce pot, bring to boil.
Simmer for 25-30 minutes.

Nutrition Facts : Calories 34.5, Fat 0.1, Sodium 256.9, Carbohydrate 8.9, Fiber 0.1, Sugar 8.3, Protein 0.3

BBQ SAUCE: SWEET AND SPICY

BBQ Sauce: Sweet and Spicy image

If I have the time to make homemade BBQ sauce, this is one of several recipes that I use when I grill or oven bake. This is super quick and easy to make. Hubby really loves this on my Recipe #516009, but it is just as good when used on poultry. If you like a sweet BBQ sauce with a bit of a spicy after taste, this could be the one you want (I actually prefer the more mustard based BBQ sauces, but this makes hubby happy). I'm hoping that you enjoy this recipe, and that maybe you will try one of my other BBQ sauces in the future. Note: I've stopped "tinkering" around with this recipe because hubby said "It's great as is, leave it alone". (I considered maybe sweating some minced onion to add along with some garlic powder, but it is just so simple and tasty now that I would hate to mess it up. Besides, those flavors are not missed). Enjoy! (Note added: It is an extremely thin sauce, but can probably be altered to make it thicker... maybe less water or longer simmer time).

Provided by rosie316

Categories Sauces

Time 12m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 cup catsup
2/3 cup granulated sugar (more or less, adjust to taste)
1/2 cup apple cider vinegar
1/2 cup water
2 teaspoons salt
1 teaspoon Worcestershire sauce (more or less, to taste)
red pepper flakes (to taste, I use about 1/2 teaspoon)

Steps:

Combine all ingredients except red pepper flakes in a small size sauce pan. Whisk while heating over a medium-low flame. Once sugar is dissolved, add in red pepper flakes. Simmer 5 minutes, whisking often.
Once everything is incorporated, and you've adjusted the taste to your liking, let cool completely and store in an air tight jar for up to 3 weeks in the refrigerator (that's the longest it ever lasted in our house, it may stay fresh longer). If not using right away, mix sauce well, before using. (Nicely fills a recycled and cleaned, 16oz olive jar for storing in the fridge).
*Note: While the ingredients have time to meld together in the fridge, the flavor will change a bit. Keep this in mind while tasting during the preparation. A little bit hot will get hotter -- a little bit sweet will get sweeter.
Enjoy!

Nutrition Facts : Calories 389.3, Fat 0.4, SaturatedFat 0.1, Sodium 3695.5, Carbohydrate 98, Fiber 0.4, Sugar 94.4, Protein 2.1

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