JULIA'S FAMOUS SPICY BARBECUE SAUCE
This is a combination of different recipes I have tried over the past couple of years, keeping the elements I like the most. Everyone asks for the recipe so here it is! I like a spicy sauce. It's not too hot, but not sweet like most sauces out there. I'm still playing around with it, but I like how its going so far! ** update ** I have decided that perhaps pureeing the onions and garlic might be beneficial because most barbecue sauces don't have chunks of onion and garlic! I will work to change test and change this soon (3/2/10)
Provided by Julia Lynn
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a medium saucepan over medium heat. Add garlic and onions and cook, stirring, until softened.
- Add the vinegar to the pan and cook for an additional 2 minutes.
- Place everything else in the pan stir and bring to a simmer. Cook for at least 30 minutes, or until thick.
- You may use it right away or cool it and refrigerate for later use.
Nutrition Facts : Calories 139.5, Fat 2.5, SaturatedFat 0.3, Sodium 873.8, Carbohydrate 30.1, Fiber 0.9, Sugar 26.5, Protein 1.6
SIMPLE SPICY BARBECUE SAUCE
This is an easy tasty barbecue sauce made with ingredients you probably have on hand. From the Good Housekeeping Illustrated Cookbook.
Provided by pattikay in L.A.
Categories Sauces
Time 15m
Yield 1 2/3 cups
Number Of Ingredients 9
Steps:
- In a small saucepan, cook onion in oil till tender - a few minutes.
- Add remaining ingredients, heat to boiling, stirring constantly.
- Can be used to baste any type of meat you might want to grill or broil.
Nutrition Facts : Calories 481, Fat 17.9, SaturatedFat 2.7, Sodium 3699.3, Carbohydrate 82, Fiber 4.6, Sugar 71.8, Protein 2.9
SPICY BBQ SAUCE
Steps:
- Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.
SPICY COLA BARBECUE SAUCE
Notes of vanilla and nutmeg-found in Coca-Cola-are layered with aromatics and tangy ketchup to produce a barbecue sauce recipe that's great with ribs.
Provided by Brigid Washington
Categories Chile Pepper Garlic Onion Pepper Sauce Summer Backyard BBQ Wheat/Gluten-Free Tree Nut Free Quick & Easy
Yield Makes about 1½ cups
Number Of Ingredients 10
Steps:
- Bring chile and cola to a simmer in a medium saucepan over medium heat; reduce heat to low and simmer 3 minutes. Whisk in garlic, ketchup, brown sugar, onion, Worcestershire sauce, allspice, salt, and pepper. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is thick, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.
HOT AND SPICY BBQ SAUCE
This sauce is great on ribs, chicken, burgers, pork chops and steaks. This recipe is one of my brothers that he swears is his own creation. It is a Hot and Spicy BBQ Sauce, you don't have to use as much of the hot sauce as the recipe calls for. That is the way my brother likes it, "Nice and Hot".
Provided by litldarlin
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Combine all ingredients in a pot and bring to a boil.
- Reduce heat and simmer until slightly thickened, about 10-15 minutes.
- Pour sauce through strainer to remove onion and garlic.
- Adjust All Seasonings To Your Own Taste.
- Let cool, then refrigerate for a couple of hours.
SPICY SMOKY BARBECUE SAUCE
Spicy, smoky, smooth, spoonable, pourable, dunkable, brushable; this barbecue sauce is everything a great barbecue sauce should be.
Provided by Timothy H.
Categories Sauces
Time 30m
Yield 6 pints
Number Of Ingredients 14
Steps:
- Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
- Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
- Stir in the remaining ingredients.
- Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
- Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
- You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce....
- To Boiling Water Bath Can the Sauce for Shelf Storage:.
- Fill sterile canning jars to within 1/4-inch of the top.
- Wipe the rims with a paper towel dipped in vinegar.
- Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
- Place in a canner with water to cover the lids by 2-inches.
- Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
- Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
- Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
- To Pressure Can the Sauce for Shelf Storage:.
- Fill sterile canning jars to within 1-inch of the top.
- Wipe rims with a paper towel dipped in vinegar.
- Place lids on jars and screw on rings to finger-tip tightness.
- Place in a pressure canner according to your manufacturer's instructions.
- Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
- Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.).
- Transfer the jars to a cooling rack to rest for 24 hour hours.
- Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
Nutrition Facts : Calories 1010.7, Fat 25.5, SaturatedFat 2.2, Cholesterol 1.9, Sodium 4326, Carbohydrate 191.5, Fiber 11.6, Sugar 135, Protein 13.2
BARBECUE SAUCE - THICK AND SPICY
Oh man, are ya'll in for a treat! :) This Texas barbecue sauce is thick, semi-sweet and spicy. Not really hot spicy (just a little). If you are sensitive to spicy hot then omit the red pepper. This is pretty thick but can be thinned with additional broth or even beer. This is my signature sauce I made in my BBQ stand here in TX and it was a real hit, it took me around 6 months of trial and error to perfect it. I could have kept it a secret, but why. If you like really sweet and mild then this is not for you. This is a sauce you can use for mopping (basting) or as a dipping sauce or for sandwiches. Now.....Quit drooling and get to cookin! This sauce was made to compliment low and slow smoked meats, but hey, if you buy the stuff and you make it, it is your sauce, put it toast as far as I care! Ha ha. This recipe can easily be doubled or tripled for big parties!!
Provided by Chipfo
Categories Sauces
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 22
Steps:
- Place all ingredients in a pot in order of list, stir with a whisk to blend, bring to a simmer and simmer very slowly for about an hour to an hour and a half. Watch carefully and stir so not to scorch the bottom. A slow cooker is perfect. I suggest serving warm, it is a thick sauce.
- You can taste this at any time but before making adjustments I recommend simmering for an hour before making adjustments to allow all the flavors to blend, you will not get the true finished flavor after just 5 minutes.
- If it is not sweet enough add more sugar, for thinner sauce add more broth, beer or water. Don't want little chunks of onion then sub a teaspoon or so of onion powder.
- This recipe can easily be doubled, tripled, etc. for bigger batches, I quadrupled it for the BBQ stand.
- This stores nicely in the refridgerator.
Nutrition Facts : Calories 71.1, Fat 0.5, SaturatedFat 0.1, Sodium 613.5, Carbohydrate 16.3, Fiber 1.4, Sugar 11.3, Protein 1.8
THICK AND SPICY BARBECUE SAUCE
This sauce is amazing. I used it for ribs tonight, and apparently Dr. BBQ uses it as a base for some of his cookoff recipes, adding 1 cup of honey and 1 tbs of hot sauce. I have added some vinegar for my own personal taste
Provided by MarraMamba
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Combine all the ingredients in a saucepan over low heat. As soon as the molasses dissolves, the sauce is ready to use.
- Store in a covered glass jar or plastic container in the refrigerator.
Nutrition Facts : Calories 499.6, Fat 1, SaturatedFat 0.2, Sodium 1841.4, Carbohydrate 127.4, Fiber 1.7, Sugar 99, Protein 3.4
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From bbqrevolt.com
4.9/5 (54)Total Time 30 minsCategory Side DishCalories 95 per serving
- Place the olive oil in a saucepot over medium-high heat. Once it is hot, add the red onion, jalapeno peppers, and red bell pepper and sauté the herbs for 3-5 minutes until they begin to soften.
- Add the garlic and cook for a minute until it becomes aromatic. Next, add the ketchup, brown sugar, apple cider vinegar, bourbon, Worcestershire sauce, Dijon mustard, paprika, salt, pepper, cayenne pepper, oregano, cumin, and red pepper flakes.
- Bring the spicy BBQ sauce to a boil, then decrease the heat to medium-low and gently simmer it for10-15 minutes.
- Place the spicy bbq sauce into a blender and puree it until the sauce is smooth and has a thick consistency.
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