If you know anything about barbecue or “Q-ing” as my grandfather would say, “if you know how to do it right, you don’t need any sauce.” While that may be true, your sauce should just enhance the flavor of your meat (think of it as a pretty hairdo atop of a beautiful face, lol). Here are some homemade BBQ sauce recipes that will please any of those eating your BBQ.
For Chicken, Turkey or Any Kind of Poultry:
Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:
1 cup/240 mL ketchup
1/4 cup/60 mL white vinegar
1/4 cup/120 mL brown sugar
2 tablespoons/30 mL paprika
1 tablespoon/15 mL olive oil
1 tablespoon/15 mL chili powder
2 teaspoons/10 mL garlic powder
1/2 teaspoon/5 mL cayenne powder ( use less or omit if desired)
Directions:
Combine all ingredients in a medium saucepan. Allow mixture to simmer for 5-8 minutes. Remove from heat and allow to cool completely before using. Store covered in the refrigerator for up to seven says after making the sauce.
For Pork or Beef Ribs
Prep Time: 15 minutes
Cook Time: 18 minutes
Ingredients:
1 cup/240 mL ketchup
1/2 cup/120 mL apple cider vinegar
1/2 cup/120 mL water
1/4 cup/60 mL pureed onion
2 tablespoons/30 mL minced garlic
2 tablespoons/30 mL butter
2 tablespoons/30 mL molasses
2 tablespoons/30 mL prepared mustard
2 tablespoons/30 mL brown sugar
1 tablespoon/15 mL Worcestershire sauce
1 tablespoon/15 mL paprika
1 tablespoon/15 mL mild chili powder
2 teaspoons/10 mL dried oregano
2 teaspoons/10 mL dried thyme
1 teaspoon/5 mL salt
1 teaspoon/5 mL black pepper
Directions:
Melt butter in a saucepan over a medium heat. Add onion and garlic and saute’ for 2-3 minutes. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 12-15 minutes. Allow to cool. Store in an airtight container or jar in the refrigerator for up to 1 week after preparation.
For Salmon, Tilapia, Perch or any kind of meaty fish:
Ingredients:
1/2 cup ketchup
1/2 cup honey
1 – 2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
Instructions:
In a small saucepan over medium heat whisk all the ingredients together
Simmer 7 to 8 minutes stirring often or until the sauce thickens up.
Squeeze lemon into mixture, stir then serve
For Burgers, Brats, Hot Dogs and Polish Sausages:
Ingredients:
2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared yellow mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
1/2 teaspoon black pepper
Directions:
Combine all of the ingredients in a nonreactive saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, 10 to 15 minutes. Transfer the sauce to a clean jar and store in the refrigerator. It will keep for several months.
For Vegetables (Sweet Peppers, Onions, Mushrooms, Zucchini, etc):
Prep Time: 35 minutes
Cook Time: 25 minutes
Ingredients:
1 cup/240 mL ketchup
1 cup/240 mL water
1 onion, coarsely chopped
1/2 cup/120 mL cider vinegar
3 cloves garlic, minced
1 tablespoon/15 mL vegetable oil
juice and zest of 1/2 lemon
1/4 cup/60 mL sugar
2 teaspoons/10 mL fresh grated ginger
2 teaspoons/10 mL salt
1 teaspoon/5 mL cayenne
Directions:
In a saucepan heat oil over medium heat. Add onion, garlic, and ginger. Sauté until the onion is translucent. Stir in ketchup, eater, vinegar, lemon juice and zest, sugar, salt and cayenne. Reduce heat to a low simmer and continue cooking for 25 minutes.
Like BlackAmericaWeb.com on Facebook. Follow us on Twitter.
