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BBQ Sauce Recipes
Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain.
The celery pieces make a tasty snack for the cook.
Place all of the dry ingredients
into a bowl. Add vinegar and stir. Add remaining ingredients
and stir until mixture is thoroughly blended. This sauce may
be served room temperature or heated.
In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.
Use warm. The barbeque sauce will keep, refrigerated, for a couple of weeks.
In a large, heavy-bottomed saucepan, sauté the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.
Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)
Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.
Will keep 2 weeks, covered, in the refrigerator.
1 Tbsp dry mustard
Melt butter in a saucepan; add the chopped onion, and minced garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup.
Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20 to 30 minutes.
2 Tbsp lemon juice
1 Tbsp paprika
In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm.
2 tsp salt
In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using.
1/4 cup Worcestershire sauce
In a medium saucepan, combine all ingredients. Bring to a boil. Reduce heat to medium-low and simmer, covered for 30-45 minutes or until sauce is thickened, stirring occasionally. Strain if desired. Season with hot pepper sauce.
1/4 cup brown sugar
2 tsp garlic powder
Add the onion and 1/2 cup
of the juice to a blender and puree until smooth. Transfer to
a medium-size saucepan. Add the remaining ingredients to the
saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set
aside to cool. Barbecue sauce keeps two weeks in refrigerator.
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