The Best Barbecue Sauce Food
ASIAN BBQ SAUCE
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!
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
Steps:
- Mix all ingredients in medium bowl.
- Stir well.
THE BEST BARBECUE SAUCE
Provided by Food Network Kitchen
Time 30m
Yield about 1 quart
Number Of Ingredients 13
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
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
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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