Blue Ribbon Barbecue Sauce Recipes

BLUE RIBBON BARBECUE SAUCE

Steps:

• Combine all ingredients in a heavy-bottomed nonreactive saucepan and place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until mixture is reduced to 4 cups, about 1 1/2 hours.
• Strain sauce through a fine-mesh sieve. Use immediately or let cool completely.

BLUE RIBBON BARBECUE RIBS

Steps:

• Combine all ingredients except for ribs in a small saucepan; bring to a boil.
• Place ribs in a greased 13 x 9 baking pan; pour sauce over ribs.
• Bake in a 375 degree oven for 1 1/2 hours or until done.

BLUE RIBBON SWEET 'N SMOKY BARBECUE SAUCE

Steps:

• Heat oil in Medium (3-qt.) Saucepan over medium heat.
• Add onion.
• Cook 2 minutes or until tender.
• Stir in remaining ingredients; return to a boil.
• Reduce heat to medium-low.
• Simmer,covered, 10 minutes.
• Using Barbecue Basting Brush, brush barbecue sauce on food during the last 10 - 15 minutes of grilling to prevent burning.
• When getting ready to grill, portion out just the amount of sauce you need for brushing on your meat, this way the barbecue basting brush used on uncooked meat will not be in contact with the sauce being passed at the table.
• Refrigerate unused sauce, covered, up to 2 weeks.

WEST COAST BBQ SAUCE--THE BLUE RIBBON WINNER OF FOODTV.COM'S CHAMPIONSHIP COOK-OFF

Steps:

• Gently saute onion, garlic, and ginger in olive oil and butter until the onion is translucent, but not brown.
• Add red wine and cook off alcohol. Add remaining ingredients, except lime juice, and bring to a boil, then reduce heat and simmer for at least one hour.
• If you want a completely smooth sauce, strain after cooking. Brighten with lime juice after cooking.

BLUE RIBBON HOT SAUCE

Steps:

• In a large nonreactive saucepan, combine vinegar, chiles, and salt. Bring to a boil over medium-high heat. Remove from heat and let cool. Transfer mixture to the jar of a blender; blend until smooth and strain.
• Place carrots in another large saucepan; add enough water to cover. Bring to a boil over medium-high heat and immediately reduce heat to a simmer. Simmer until very tender but not overcooked, about 10 minutes. Drain and transfer carrots to the jar of blender; blend until smooth. Stir into strained chile mixture. If mixture is too spicy, add a little water to minimize the heat.
• Use hot sauce immediately or store in a sterilized airtight container, refrigerated, for up to 1 year.

BLUE RIBBON BARBECUE SAUCE

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions; cook 8 to 10 min. or until tender, stirring frequently.
• Add remaining ingredients; stir. Cover; simmer on medium-low heat 1 hour, stirring occasionally. Cool completely.