SWEET AND SMOKY BARBEQUE SAUCE
Use this toward the end of cooking as you would for any BBQ meat such as pork, ribs, or chicken. I have even used it on beef and hamburgers, sausages, hot dogs, or anything you want, for the most part. I use it on everything from ribs to roasts to hamburgers to hot dogs. Even goes good with a good old classic grilled cheese sandwich. This is a great all-round BBQ sauce. Use right away or cool to room temperature, transfer to jars or containers, and refrigerate. The sauce will keep for several months in the fridge.
Provided by ALLY71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 40
Number Of Ingredients 13
Steps:
- Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
- Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 12.3 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 294.6 mg, Sugar 10.6 g
SMOKY BARBECUE SAUCE
My mother has been relying on this recipe for years. We especially enjoy it on a beef brisket. -Carla Holland, Oktaha, Oklahoma
Provided by Taste of Home
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SMOKEY BBQ SAUCE
I have developed this sauce over a few years. The flavors develope a richer more flavorful sauce over the next day or so in the fridge. I always have everything on hand and takes no time to make. I keep an extra bottle in the fridge. If you want spicier, you can add some chopped jalapeno, or onion.
Provided by Sandy Doenges
Categories < 4 Hours
Time 1h5m
Yield 3 1/2 cups, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently for about 1 hour.
Nutrition Facts : Calories 97.5, Fat 0.4, Sodium 557.3, Carbohydrate 24.2, Fiber 0.3, Sugar 21.8, Protein 1.1
SPICY SMOKY BARBECUE SAUCE
Spicy, smoky, smooth, spoonable, pourable, dunkable, brushable; this barbecue sauce is everything a great barbecue sauce should be.
Provided by Timothy H.
Categories Sauces
Time 30m
Yield 6 pints
Number Of Ingredients 14
Steps:
- Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
- Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
- Stir in the remaining ingredients.
- Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
- Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
- You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce....
- To Boiling Water Bath Can the Sauce for Shelf Storage:.
- Fill sterile canning jars to within 1/4-inch of the top.
- Wipe the rims with a paper towel dipped in vinegar.
- Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
- Place in a canner with water to cover the lids by 2-inches.
- Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
- Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
- Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
- To Pressure Can the Sauce for Shelf Storage:.
- Fill sterile canning jars to within 1-inch of the top.
- Wipe rims with a paper towel dipped in vinegar.
- Place lids on jars and screw on rings to finger-tip tightness.
- Place in a pressure canner according to your manufacturer's instructions.
- Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
- Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.).
- Transfer the jars to a cooling rack to rest for 24 hour hours.
- Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
Nutrition Facts : Calories 1010.7, Fat 25.5, SaturatedFat 2.2, Cholesterol 1.9, Sodium 4326, Carbohydrate 191.5, Fiber 11.6, Sugar 135, Protein 13.2
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