Homemade Maple Bbq Sauce Food

SIMPLE MAPLE BARBECUE SAUCE

Steps:

• In a small bowl or a jar with a tight-fitting lid, combine all ingredients; mix or shake well. Serve over ribs, chicken, pork or ham or use as a marinade. Store in the refrigerator.

HOMEMADE MAPLE BBQ SAUCE RECIPE

Steps:

• Combine all ingredients in a medium saucepan, and bring to a simmer over medium heat.
• Continue to mix and simmer for 10-15 minutes so all the ingredients can meld together.
• Transfer to a jar and store in the refrigerator for up to several weeks. You can also freeze it for longer storage.

MAPLE SYRUP BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all sauce ingredients in a large saucepan. Bring to a simmer for about 15 to 20 minutes, uncovered, stirring often.
• Once cooked through and thickened, remove from heat. Let sauce cool for 10 to 15 minutes before using.
• If making a few days ahead of time, let mixture cool completely, about 30 minutes. Store in a container with lid in refrigerator for up to a month. Reheat in microwave for a minute or two before using on grilled meats.

MAPLE MANGO BBQ SAUCE

Steps:

• Mix all ingredients in a saucepan.
• Place on top of the stove over medium-low heat; cook for about 20 minutes without letting the sauce boil just to combine all ingredients and heat the sauce, stirring occasionally and adjusting the hot sauce and/or cayenne pepper and salt.
• Cool to room temperature then chill.

HOMEMADE BBQ SAUCE

Steps:

• Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

MAPLE WHISKEY BBQ SAUCE

Steps:

• Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes. Sauce will thicken further upon cooling.
• Store in the refrigerator for up to 1 week, or freeze for future use.

MAPLE BARBECUE SAUCE

Steps:

• In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using.

MAPLE BARBECUE GRILLED CHICKEN

Steps:

• Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
• Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
• Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.