Orange Beer Barbeque Sauce Recipes

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ORANGE BARBECUE SAUCE



Orange Barbecue Sauce image

When Jerry and I got married, I worked with a friend to choose food that our farmer friends with big appetites would like. The highlight was a pig roast topped with this tangy barbecue sauce.

Provided by Taste of Home

Time 40m

Yield 4 cups.

Number Of Ingredients 8

4 cups ketchup
1 cup prepared mustard
1 cup orange juice
1 large onion, finely chopped
1/2 cup packed brown sugar
4 teaspoons liquid smoke, optional
4 garlic cloves, minced
2 teaspoons pepper

Steps:

  • In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.

Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

BEER BBQ SAUCE



Beer BBQ Sauce image

How to make beer barbecue sauce from scratch. Tips on most suitable beer styles and other key ingredients so you can customize the basic recipe to your taste.

Provided by CraftBeering

Categories     Cooking with Beer

Time 17m

Number Of Ingredients 11

2 tsp cooking oil
1 medium onion, diced
12 oz ale or lager with a solid malty backbone*
1/4 cup brown sugar
3/4 cup organic ketchup (or tomato sauce)
1 tbsp apple cider vinegar
4 tbsp honey
1 tsp cumin
2 tsp garlic powder
1 tsp black pepper
coarse salt, to taste***

Steps:

  • Saute the diced onion in the 2 tsp of cooking oil in a saucepan (preferably a deeper one) over medium heat (about 4 mins).
  • Once the onion bits soften deglaze with a splash or two of the beer, once the vigorous foaming subsides, add the rest of the beer. Simmer until reduced by half.
  • Lower the heat to medium-low. Add the brown sugar, ketchup (or tomato sauce), apple cider vinegar, honey, cumin, garlic powder and black pepper and stir to mix well together. Simmer to reduce. Once the mixture has thickened to your liking, remove from the stove.
  • Use an immersion blender to blend the beer barbecue sauce to a smooth consistency or transfer to a food processor (be careful - either allow it to cool down or if still hot, work in batches).
  • Taste the finished sauce and season with salt as needed. Transfer to a container. The sauce will keep well refrigerated for up to 2 weeks.

Nutrition Facts : Calories 67 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 142 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

BEEF RIBS WITH ORANGE BBQ SAUCE



Beef Ribs with Orange BBQ Sauce image

I don't think beef ribs get enough BBQ love, usually because people don't cook them long enough, so they are too chewy. Well, not these babies, they're fall-off-the-bone tender.

Provided by Guy Fieri

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 23

3 racks center-cut beef ribs (8 or 9 pounds total)
1 sweet onion, peeled and cut into 1/4-inch rings
6 fresh thyme sprigs
2 teaspoons fennel seeds
1/4 cup kosher salt
1/4 cup dark brown sugar
1/4 cup cracked mustard seed
1/2 cup paprika
2 tablespoons freshly ground black pepper
2 tablespoons cayenne pepper
1/4 cup granulated garlic
Orange BBQ Sauce, recipe follows
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup molasses
1 cup orange juice
1 tablespoon onion powder
2 garlic cloves, minced
1 teaspoon honey
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons orange marmalade
1 teaspoon dried red pepper flakes

Steps:

  • Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
  • Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
  • Heat half the grill to medium to create indirect heat.
  • Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
  • Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
  • For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
  • Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.

ROOT BEER BBQ SAUCE



Root Beer BBQ Sauce image

This BBQ sauce can be used a variety of ways- we've even put it on potatoes at my house! It's sweet, tangy, and has a small kick to it. The root beer can also be substituted with Dr Pepper® or Coca Cola®.

Provided by maryyyy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 25m

Yield 16

Number Of Ingredients 11

2 cups root beer
2 cups ketchup
½ cup no-pulp orange juice
¼ cup Worcestershire sauce
¼ cup molasses
1 teaspoon ground ginger
1 teaspoon hot paprika
1 teaspoon chipotle chile powder
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon crushed red pepper flakes

Steps:

  • Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.

Nutrition Facts : Calories 66.9 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.7 g, Sodium 382.3 mg, Sugar 14.3 g

SPICY ORANGE BBQ SAUCE



Spicy Orange BBQ Sauce image

Tangy and sweet, this sauce is a great compliment for grilled chicken or ribs. The longer you let it simmer, the spicier it will taste. The trick to this sauce is to start with the basic ingredients and then gradually add more of your favorite spice until you reach YOUR desired taste. I like it spicy but you might prefer it sweet. Be careful with the orange zest because it will overwhelm the other flavors if you use to much.

Provided by tornadoes three

Categories     Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 16

1 (16 ounce) bottle Heinz ketchup
1/8 cup honey
1/8 cup brown sugar
1/8 cup butter
3/4 cup Worcestershire sauce (start with 1/4 cup. Add rest gradually stop when you reach your desired taste.)
1 small orange, zest of
1/4 cup diced onion
2 whole bay leaves
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic (minced)
1 teaspoon ground mustard
1 tablespoon salt
1 tablespoon coarse black pepper
1 tablespoon dried red chili pepper
3 dashes louisiana hot sauce

Steps:

  • In a med. saucepan over med. heat. Simmer Ketchup, honey, sugar and butter.
  • Stir constantly until butter is completely melted - Do not boil!
  • Add other ingredients- simmer 10 minutes and taste.
  • Gradually add additional seasoning until desired flavor is reached. (ie. Spicier- more pepper, sweeter- more honey.)
  • IMPORTANT.
  • When adding ingredients do not exceed 1/8 teaspoons at a time. After you add, let it simmer for at least five minutes This will bring the flavors and give you a more honest taste.
  • Also if you boil it you'll most likely burn it, so stir constantly.

Nutrition Facts : Calories 134.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1781.6, Carbohydrate 28.5, Fiber 0.6, Sugar 23.5, Protein 1.3

ROOT BEER BBQ SAUCE



Root Beer BBQ Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Number Of Ingredients 0

Steps:

  • Combine a 12-ounce can of root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, 1 tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring, 45 minutes.

SPICY ORANGE BARBECUE SAUCE AND DIP



Spicy Orange Barbecue Sauce and Dip image

Provided by Food Network

Time 15m

Yield 1 3/4 quarts

Number Of Ingredients 5

1 quart ketchup (recommended: Heinz Tomato Ketchup)
2 1/4 cups orange marmalade
6 tablespoons Worcestershire sauce (recommended: Heinz Worcestershire Sauce)
6 tablespoons apple cider vinegar (recommended: Heinz Apple Cider Vinegar)
3 teaspoons ancho chili powder

Steps:

  • Combine all ingredients in a 3-quart or larger saucepan. Bring to a boil and then reduce the heat and simmer for 10 minutes, stirring occasionally. Use to baste ribs, chicken, or pork during the last 10 minutes of cooking. Serve as a dipping sauce with wings, fried shrimp, or chicken tenders. Store in an airtight container in the refrigerator and reheat before serving, if desired.

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