Bar-B-Q Sauces

These barbeque recipes come from many different sources including various online Bar-B-Q lists, and we offer them without any guarantees. Half the fun is trying various recipes and finding one that works well for you. So get cookin' and have some fun! Beer Barbecue Sauce 1 cup Prepared barbecue sauce 1 cup Ketchup 2/3 cup Beer 1/4 cup Honey or Molasses 2 tablespoons Lemon juice 2 tablespoons Red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon Hot pepper sauce 1/2 teaspoon Pepper 2 Garlic cloves, minced 2 Onions, finely chopped In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room temperature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened. Use as sauce for basting or serving with cooked food. Carolina BBQ Rub 2 tablespoons salt 2 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons freshly ground black pepper 1 tablespoon cayenne pepper 1/4 cup paprika Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork. Honey Spiced BBQ Sauce 1 1/4 Cup Catchup 2/3 Cup Salad oil 3/4 Cup Vinegar 5 Tablespoons Worcestershire sauce 1 Cup Honey 2 Tablespoon Dry mustard 3 Teaspoon Ginger, fresh grated 1 Lemon, sliced thinly 3 Tablespoons Butter Combine all ingredients in a saucepan and heat to blend together. Remove lemon peel before basting. Jack Daniel's Grilling Sauce 1/2 cup pineapple juice 3 tablespoons soy sauce 1-1/2 teaspoon garlic powder 1/4 cup Jack Daniel's Whiskey Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce. Makes enough for 8 servings. Cajun Blackening Spices 5 teaspoons paprika 1 teaspoon ground dried oregano 1 teaspoon ground dried thyme 1 teaspoon cayenne pepper 1/2 teaspoon finely ground black pepper 1/2 teaspoon finely ground white pepper 1/2 teaspoon garlic powder Mix together and store in an air-tight container. Watermelon Barbecue Sauce 1 - 6 Pound Seedless Watermelon chunk 8 Ounces Tomato Paste 1 Tablespoon Onion Powder 1 Tablespoon Garlic Powder 2 Cups Firmly packed brown sugar 1/2 Cup Sherry 2 Teaspoons Lemon juice 1 Teaspoon Liquid smoke Cut the melon into pieces and place in a saucepan. Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 2-3 hours). Stir it occasionally. Add remaining ingredients. Simmer uncovered over low heat for 2 hours. Allow to cool to room temperature before using. Kansas City Rib Rub 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 3/4 tablespoon garlic powder 3/4 tablespoon onion powder 1 teaspoon cayenne Mix all ingredients together and store in an air tight container. Tennessee BBQ Sauce 1 Cup Catsup 1/2 Cup Vinegar 1/4 Cup Worcestershire sauce 2 Cup Water 1 Onions, chopped 1/2 Cup Brown sugar 1 Teaspoon Celery seed 1/2 Teaspoon Salt Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally. Molasses Orange Barbecue Sauce 1 Can Tomato soup, condensed (10 3/4 Ounce) 1 Can Tomato sauce, 8 Ounce can 1/2 Cup Molasses, light 1/2 Cup Vinegar 1/2 Cup Brown sugar, packed 1/4 Cup Vegetable oil 1 Tablespoon Minced onion, instant 1 Tablespoon Seasoned salt 1 Tablespoon Dry mustard 1 Tablespoon Worcestershire sauce 1 Tablespoon Orange peel, finely shredded 1-1/2 Teaspoon Paprika 1/2 Teaspoon Pepper, black 1/4 Teaspoon Garlic powder In a saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Use to baste beef or poultry last 15 minutes of grilling. Chicken Marinade 1/4 cup cider vinegar 3 tablespoons prepared coarse-ground mustard 3 cloves garlic, peeled and minced 1 lime, juiced 1/2 lemon, juiced 1/2 cup brown sugar 1 1/2 teaspoons salt 6 tablespoons olive oil ground black pepper to taste In a large, nonreactive container, thoroughly mix cider vinegar, whole grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt. Whisk in olive oil and pepper. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours, or overnight. BARBECUE RUB 2 cups sugar 1/4 cup paprika 2 teaspoons chili seasoning 1/2 teaspoon cayenne pepper 1/2 cup salt 2 teaspoon black pepper 1 teaspoon garlic powder Combine all ingredients in shaker and use as “rub” BBQ SAUCE 2 ounces sweet butter 1 tablespoon grated Spanish onion 1 teaspoon minced fresh garlic 3/4 cup sugar 8 ounces Worcestershire sauce 1 teaspoon Dijon mustard 1/2 teaspoon jerk seasoning Salt and pepper to taste 1 1/4 cups catsup 1 teaspoon yellow mustard 1 tablespoon white vinegar On a low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon, stir mixture well for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes stirring occasionally. MUSTARD BARBECUE SAUCE 1/2 cup cider vinegar 1/2 cup minced onion 3 jalapeno peppers, minced 1 cup yellow mustard 1 cup deli mustard 1 cup dark corn syrup 1 ounce molasses Salt and cayenne pepper to taste Mix the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer for 5 minutes. Cook on low heat until the onions are tender and the mixture thickens. TEXAS SOPPIN' SAUCE 2 Garlic cloves; roughly cut 1/2 t Salt 1 Small dried, hot red pepper 2 T Brown sugar 1 T Worcestershire sauce 1 c Cider vinegar 1/4 t Ground cumin 2 c Ketchup 1/2 t Anise seeds Hot pepper sauce, to taste Combine all ingredients through vinegar in the container of a blender or food processor. Process until smooth. Transfer mixture to a medium saucepan and add the ketchup. Heat to boiling, reduce heat. Simmer uncovered 30 minutes. Add hot pepper sauce to taste. Makes about 3 cups. DRY RIB RUB 6 tsp. Salt 1 tsp. Dried Lemon Powder 6 tsp. Sugar 2 tsp. Monosodium Glutamate 1 tsp. Paprika 1/2 tsp. Dried Mint 2 1/2 tsp. Black Pepper Shotgun Wedding Barbecue Sauce 1 ea Bottle catsup 2 tb Vinegar 2 Dashes of Tabasco 1/2 ts Garlic powder 1/2 ts Onion powder 1/2 ts Liquid smoke 1 tb Mustard 1/2 c Water All Purpose Barbecue Sauce 1/4 c Salad Oil 2 tb Soy Sauce 1/4 c Bourbon, Sherry, Or Wine 1 ts Garlic Powder 1 x Freshly Ground Pepper Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. All Purpose Sweet Cherry Barbecue Sauce 2 c Pitted and halved fresh sweet cherries 2 tb Orange juice 2 tb Sherry 1 tb Sugar 1 ts Grated orange peel 3/4 ts Dijon style mustard 1/4 ts Salt 3 dr Aromatic bitters optional 1 tb Cold water 2 ts Cornstarch Combine cherries, orange juice, sugar, orange peel, mustard, salt and bitters. Cover and simmer gently 5 minutes. Combine water and cornstarch; stir into cherry mixture. Cook and stir until thickened and clear. Sauce may be stored up to a week in the refrigerator. Serve with barbecued poultry, ham or assorted specialty sausages. All Time Favorite Barbecue Sauce 1 c Condensed Tomato Soup 1/4 c Vinegar 1/4 c Vegetable oil 2 tb Packed brown sugar 1 tb Worcestershire sauce 1 ts Garlic powder 1/8 ts Louisiana-style hot sauce -(optional) In small bowl, combine soup, vinegar, oil, brown sugar, Worcestershire sauce, garlic powder and hot sauce; set aside. Use sauce to baste ribs, chicken, hamburgers or steak during broiling or grilling. Makes about 1 1/3 cups sauce. Apple Barbecue Sauce 1 c Catsup 1/4 c Apple juice/cider 1/4 c Apple cider vinegar 1/4 c Soy sauce 3/4 ts Garlic powder 3/4 ts White pepper 1/3 c Grated, peeled apple 1/4 c Grated onion 2 ts Grated green pepper Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple juice while cooking. Add sauce last 15 minutes. Ass Kickin' Beer Barbecue Sauce 1/2 c Butter; 1 stick 1 Onion; finely chopped 1 Garlic Clove; finely chopped 3 tb Vinegar 1 c Chili Sauce; Heinz 1 c Water 2 tb Brown Sugar 2 tb Worcestershire Sauce 1/2 tb Mustard 1/2 Lemon; juice 1 can Beer; cooks choice Pepper 2 tb Tabasco Sauce 1 Chopped Habanero Pepper In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can't stand the wonderful smell of the sauce any longer. Southern Indiana Barbecue Sauce 12 oz Tomato paste 3 c Beef stock 1/3 c Sugar 1/3 c Brown sugar 1/4 c Prepared mustard 1/4 c White vinegar 1/4 c Worcestershire sauce 1 ea Medium onion, minced 1 tb Butter Heat butter till brown. Add minced onion, saute. Add remaining ingredients then bring to a boil. Simmer 1 hour. St. Louis Barbecue Sauce 1 ea Small bottle open pit bbq 1 ea Bottle chile sauce 1 c Brown sugar 1/2 c Pommery mustard-stone ground 3 ea Cloves fresh garlic 1/8 c Jim's cajun seasoning Add ingredients to pan. Heat to simmering. Simmer 1 hour Bourbon Barbecue Sauce 1 tb Butter 1 tb Oil, olive 2 c Onions, chopped 2 ea Garlic cloves, crushed 1/2 c Molasses 1 c Catsup 1/4 c Vinegar, wine, red 1 ts Dry mustard 1/4 ts Black pepper 2 tb Lemon juice 1/2 ts Grated lemon rind 1 tb Soy sauce 1 tb Hungarian paprika 1/3 c Bourbon In large, heavy saucepan, melt butter with oil. Saute onions until tender. Add garlic and cook 2 minutes longer. Combine molasses, catsup, vinegar, mustard, pepper, lemon juice, lemon rind, soy sauce, paprika, and bourbon. Stir into onion mixture. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally. Cool and refrigerate in covered container. Coca Cola Thick Barbecue Sauce 3/4 c Coca-cola 3/4 c Ketchup 2 tb Vinegar 2 tb Worcestershire sauce 1/2 ts Chile powder 1/2 ts Salt Combine ingredients in a saucepan and bring to a boil. reduce heat and simmer, covered, for about 45 minutes or until the sauce is very thick. Makes 2 cups. Honey & Bourbon Barbecue Sauce 1 cn 6 oz tomato paste 2 oz Wild turkey bourbon 1/2 c Dark brown sugar 2 c Orange blossom honey 1 ea Tb dijon mustard 1 ea Tb garlic powder 1 ea Tb cayenne pepper 1 ea Tb mrs. dash 1/4 ts Tabasco sauce 1/3 c Jamaican jerk seasoning Mix all the ingredients in the order listed in a medium sized bowl using a wire whisk. Let the mixture stand at room temperature for 1 hour. Makes 3 cups. Note: Jamaican jerk is a seasoning that can be found in gourmet shops, Indian grocery stores, and some super markets. It gives the sauce a delicious peppery kick. Sprinkle Barbecue Sauce (Dry Rub) 2 tb Black pepper 6 tb Salt 1 1/2 tb Garlic powder 1 tb Cayenne pepper 3 tb Chili powder 4 tb Paprika Mix all the ingredients together in a bowl. Before barbecuing chicken, ribs, briskets, fish or pork chops, sprinkle on very heavy. This mixture serves as a "dry" barbecue sauce but makes a crust, sealing in juices.