BBQ sauce

Does anyone here make their own BBQ sauce? Do you care to share your recipe?

There are so many I could give you -

here's a basic:

1 onion, finely chopped
1/4 cup honey
1/2 cup butter
1/4 cup brown sugar
1 6 oz. can tomato paste
1 clove garlic
1 cup water
1 Tbsp salt
1/2 cup Worcestershire sauce
10-12 drops hot pepper sauce
1/3 cup lemon juice

Sauté onion in butter in skillet, until transparent but not brown. Add remaining ingredients. Simmer on low heat 1 - 1-1/2 hours. Makes about 1-1/2 pints. Maybe refrigerated up to 3 weeks. Great for chicken, pork chops, ribs.


4 cups ketchup (about two 24-oz. bottles)
1/2 cup cider vinegar
2 tablespoons chili powder
1/4 cup brown sugar
3 bay leaves
2 cups finely chopped onions
1/2 cup Worcestershire sauce
1 cup butter or margarine
6 garlic cloves, crushed
1/2 teaspoon red pepper flakes
1/2 teaspoon liquid smoke
4 1/2 cups beer

Combine all ingredients in large stainless steel or enamel saucepot. Bring to a boil. Reduce heat; simmer 1 hour. Remove bay leaves. Store in covered containers in refrigerator overnight to allow flavors to mellow. Can be made ahead up to 1 month in advance. Makes about 10 cups,



2 cups ketchup
1/2 cup white balsamic vinegar
1/4 cup brown sugar, packed
2 tbsp lemon juice
2 tbsp sorghum molasses
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp cayenne pepper
2 tbsp Dijon mustard

Just mix the ingredients and cook over medium heat for about 30 minutes, stirring occasionally.

My mom usually makes our barbecue sauce. We usually like our barbecue sauce from the marinade itself, because all the flavor of the meat was there. What we do is simmer it and add sugar, catsup and calamansi. Well it really depends on your taste but we definitely love that.

We usually just spruce up the bottled BBQ sauce. I really haven't found a recipe that my husband likes. He likes the BBQ sauce to be hot and sweet.

How do you spruce up your bottled sauce? I prefer the darker barbeque sauces that are just about black. I do not like Kraft. Thanks for those recipes!

I see Mama Mangia has just about all my recipes listed, but I must ask the chefdiva what calamansi is?

Makes about 2 quarts




Ingredients

28 ounces tomato sauce
1 large garlic clove, minced or 1 ½ teaspoons garlic paste, or 2 teaspoons garlic juice
¼ cup minced onion, (1 teaspoon) onion juice or onion paste (equal to 1 medium onion)
¼ cup firmly packed brown sugar
2 tablespoons molasses
¼ cup bourbon
½ cup ketchup
1 tablespoons hot sauce (up to 1/8 cup) (I used 4 teaspoons sriracha sauce)
¼ cup apple cider vinegar
1/8 cup red wine vinegar
¼ cup Worcestershire sauce
2 tablespoons Sister Mary?s BBQ Rub
1 teaspoon adobo sauce (in place of the chopotle and adobo, I used ½ teaspoon chipotle sauce)
½ of a whole chipotle chile canned in adobo




Directions

1. In large saucepan over medium heat, add tomato sauce, and all other ingredients 1 at a time stirring after each addition.

2. Simmer until flavors have blended and the sauce has thickened somewhat. (if not using chipotle, onion and garlic pastes, then puree in blender after cooling).



Notes If you don?t like it too hot, take the chipotle out before you blend the sauce. If you really like the heat, then leave it in.


Barbecue Rub


Makes about ¾ cup



Ingredients

2 tablespoons paprika
1 tablespoons kosher salt (crushed)
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
½ teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery flakes
1 teaspoon oregano, crushed
Blend all ingredients in a food processor, blender, or spice grinder.




Directions

1. Combine all ingredients; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined.

2. Extra rub can be stored in an airtight container for up to 6 months.



Notes