St Louis Barbecue Sauce Recipes

ST. LOUIS BARBECUE SAUCE

St. Louis Barbecue Sauce image

This is recipe I found on line. It is fast and easy and I wanted to post it here for safe keeping.

Provided by PaulaG

Categories Sauces

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

2 cups ketchup
1/2 cup water
1/2 cup apple cider vinegar
1/4 cup brown sugar
3 tablespoons yellow mustard
1 tablespoon instant minced onion
1 tablespoon granulated garlic
1 teaspoon cayenne

Steps:

In a medium size saucepan, combine all the ingredients, adjust heat to low and let simmer for 20 minutes, stirring frequently.
Remove from heat and cool. Store in refrigerator tightly covered. The sauce is better if allowed to sit 24 hours before using.

Nutrition Facts : Calories 303.6, Fat 1.1, SaturatedFat 0.1, Sodium 2219.1, Carbohydrate 75, Fiber 1.5, Sugar 66.8, Protein 4.4

ST. LOUIS BARBECUE SAUCE

St. Louis Barbecue Sauce image

St. Louis barbecue sauce is generally thinner and has a more tangy flavor than its Kansas City cousin. Use this recipe to sauce your ribs and more.

Provided by Derrick Riches

Categories Sauces

Time 1h

Yield 28

Number Of Ingredients 9

Ingredients

2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne
1/4 teaspoon salt

Steps:

Combine all of the ingredients in a medium saucepan over low heat. Stir occasionally and let simmer for 20 minutes. The sauce should be thin but not watery.
Remove the sauce from the heat and let it cool, about 20 to 30 minutes.
You can use the sauce immediately after cooling, but it is better if you allow it to sit for a day (refrigerated). Place it in an airtight container in the refrigerator (a squeeze bottle is a handy storage container). The barbecue sauce can be stored refrigerated for up to one week after preparation or three to four months in the freezer.

Nutrition Facts : Calories 29 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 188 mg, Sugar 6 g, Fat 0 g, ServingSize 3 1/2 cups (28 servings), UnsaturatedFat 0 g

LOUIS SAUCE

Louis Sauce image

This recipe is from Southern Living magazine in response for a recipe request. This sauce may be served with Citrus-Marinated Shrimp, or probably with crab cakes, or boiled shrimp or seafood salad. This sauce can be prepared a day ahead.

Provided by Miss Annie

Categories Sauces

Time 10m

Yield 3 Cups

Number Of Ingredients 10

Ingredients

1 (12 ounce) jar chili sauce
2 cups mayonnaise
2 tablespoons grated onions
2 tablespoons grated fresh lemon rind
3 tablespoons lemon juice
1 tablespoon prepared horseradish
1 1/2 teaspoons all purpose Greek seasoning
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce

Steps:

Stir together ingredients.
Cover and chill until ready to serve.
This sauce may be prepared a day ahead.

CLASSIC BARBECUE SAUCE

Classic Barbecue Sauce image

This St. Louis BBQ sauce is versatile and can be used on chicken, beef or pork. —David Boehm, Glendale, Arizona

Provided by Taste of Home

Time 20m

Yield 1-1/2 cups.

Number Of Ingredients 8

Ingredients

1 cup ketchup
3 tablespoons packed brown sugar
1 tablespoon cider vinegar
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 to 2 tablespoons water, optional

Steps:

In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered until slightly thickened, 5-10 minutes, stirring occasionally. Refrigerate leftovers.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

OVEN BARBECUED ST. LOUIS STYLE RIBS

Oven Barbecued St. Louis Style Ribs image

BEGIN with the sauce recipe several hours before you plan serving. The first steps are making a BBQ sauce. It takes some time to thicken. This is the only way to make ribs without a grill. The sauce recipe delivers a sweet-sour tang with a little bite from the vinegar. The ribs always turn out "fallin' off the bone" tender. Do not be afraid of the amount of ingredients in this recipe. The BBQ sauce can be used on anything. (For an easier time, use a commercial sauce.) After some reviews I have read, I need to revise my recipe. Boiling or simmering the sauce helps to draw flavor by allowing it to thicken or cook off the liquid leaving a condensed sauce. This is called "reducing." You are literally making your own BBQ sauce.

Provided by CONCHOBOR99

Categories Pork

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 -4 lbs st. louis style ribs
1 -2 teaspoon garlic salt
1 1/2 cups water
1/3 cup apple cider vinegar
1/3 cup Worcestershire sauce
1 cup ketchup
1/4 cup sugar
1/4 cup maple syrup
1 tablespoon Frank's red hot sauce (adjust for desired level or heat)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1 teaspoon dry mustard
1 -2 teaspoon celery seed (be careful, too much can overpower the flavor)
1 teaspoon paprika
1/2 teaspoon black pepper

Steps:

-------- The sauce will take a few hours!---------.
If you don't have that kind of time, use a commercial sauce and skip to cutting and baking ribs.
*Do this step the night before or a few hours before serving.* You are making your own BBQ sauce! Stir ingredients, beginning with water (leave ribs and garlic salt out), into a stock pot.
Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
Simmer uncovered, ALLOW TO REDUCE TO DESIRED THICKNESS.
Preheat oven to 350°F when sauce has reached desired thickness.
Cut ribs into serving sizes.
Place in greased roasting pan or casserole dish.
Sprinkle with garlic salt to taste.
Bake uncovered for 45 minutes bone side up.
Drain the grease off the ribs.
Pour sauce over ribs.
Cover with aluminum foil and bake for 1 hour.
Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.

Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 1586.5, Carbohydrate 47.5, Fiber 0.9, Sugar 40.6, Protein 1.6

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