The Best Barbecue Sauce Food

ASIAN BBQ SAUCE

Asian BBQ Sauce image

Fresh ginger, soy sauce, rice vinegar, and green onions give an all-purpose topping a flavorful Asian bbq sauce twist.

Provided by John Mitzewich

Time 15m

Number Of Ingredients 9

Ingredients

2 cups ketchup
1/2 cup Dijon mustard
1/2 cup brown sugar
1/2 cup rice vinegar
2 tablespoon ginger (fresh and grated)
1/2 cup green onions (minced)
1/2 teaspoon cayenne pepper
1 teaspoon soy sauce
1 teaspoon sesame oil

Steps:

Whisk the ketchup, mustard, brown sugar, vinegar, ginger, green onions , cayenne, soy sauce, and sesame oil in a medium saucepan. Bring to a simmer, stirring occasionally, and remove the pan from the heat.
Let the sauce cool to room temperature, then use toward the end of barbecuing, applying the sauce with a basting brush and serving extra sauce on the side.

Nutrition Facts : Calories 42 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 330 mg, Sugar 8 g, Fat 0 g, ServingSize Makes about 3 cups (24 servings), UnsaturatedFat 0 g

JUST THE BEST BARBECUE SAUCE EVER!

Just the Best Barbecue Sauce Ever! image

Sweet and tangy. Goes great on ribs, chicken, makes a wonderful beef barbecue sandwich. Very versatile!

Provided by MizzNezz

Categories Sauces

Time 10m

Yield 2 1/2 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups ketchup
3/4 cup packed brown sugar
1/2 cup white vinegar
1/2 cup honey
1/3 cup soy sauce
1 1/2 teaspoons ground ginger
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

Mix all ingredients in medium bowl.
Stir well.

THE BEST BARBECUE SAUCE

The Best Barbecue Sauce image

Provided by Food Network Kitchen

Time 30m

Yield about 1 quart

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped (about 1 cup)
2 cloves garlic, smashed
3 cups ketchup
1/2 cup apple cider vinegar
1/4 cup packed dark brown sugar
1/4 cup steak sauce
1/4 cup Worcestershire sauce
3 tablespoons molasses
3 tablespoons yellow mustard
1/2 teaspoon ground celery seed
Kosher salt
1 to 2 teaspoons liquid smoke, optional

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.

THE BEST BARBECUE SAUCE PERIOD

The Best Barbecue Sauce Period image

After being disgusted with super-syrupy bottled sauces full of HFCS I set out to create the greatest tomato-based BBQ sauce the world has ever known. Super tangy and full of meat-enhancing (not covering) flavor, this sauce is loved by everyone who tries it. What's great is that by changing amounts of, adding or omitting ingredients, you can make it your own! Don't even think about that terrible liquid smoke! Try some chipotle powder or one or two chipotles in adobo. It will also add some heat. For a Kansas City style sauce, omit the molasses, reduce the vinegar and add some heat like cayenne. Also, if you prefer you can use fresh garlic and onion. This sauce gets better and mellows once it's had a chance to sit a few days in the fridge and it cans well if you're into preserving. It's great as a finishing sauce for beef, pork or chicken, or as a meatloaf glaze. Of course everyone will rave when you serve it on the side or mixed into baked beans. If you omit the Worcestershire sauce (anchovies) this recipe is vegan. This recipe is easily halved.

Provided by PorkFat

Categories Sauces

Time 1h

Yield 2 quarts, 128 serving(s)

Number Of Ingredients 13

Ingredients

2 (29 ounce) cans unseasoned tomato sauce
1 cup unpasteurized unfiltered cider vinegar
1/2 cup Worcestershire sauce
1/2 cup molasses
1/2 cup packed dark brown sugar
1 teaspoon red pepper flakes
2 teaspoons fresh ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons chili powder
1/2 teaspoon mustard powder
to taste kosher salt

Steps:

Mix everything but the salt in a non-reactive pan and heat on medium low until reduced to desired thickness, anywhere from 30 to 90 minutes.
Taste and add salt if needed.

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