Homemade BBQ Sauce Recipe

dirty_denim86

Hey Guys,

Looking to make my own BBQ Sauce for the first time wondering if you could provide some of your favorite BBQ sauce recipes for ribs/pulled pork/brisket sandwiches.

Think I might give this one a go:

http://bbq.about.com/od/barbecuesaucerecipes/r/bl91211c.htm

Lmidkiff

Looks easy enough.

aukerns08

I've been using this recipe for sauce for a while.  I think it was out of Paul Kirk's sauce book.  It works and everyone likes it better than store bought stuff.

32 oz bottle Ketchup
1 cup Brown sugar
1/2 cup yellow mustard
1/2 cup cider vinegar
1/4 cup chili powder
2 tbsp liquid smoke
1 tbsp black pepper (I use course grind)
1 tbsp Worcestershire Sauce
1 tbsp garlic salt
2 tsp Tabasco Sauce (I usually go a little more for more heat)
1 tsp celery salt

Mix all together and simmer for at least 30 min and serve.

I usually do a big batch of it at a time, 4-5x this recipe and put it in canning jars and give some away and keep it in the fridge, we go through a lot of it during the summer

Acn

I find that this goes really well with pork:

1 tablespoon canola oil
1 cup minced onion
1 minced garlic clove
1 1/2 cup preserves (have done peach and blackberry, prefer the peach)
3/4 cup apple cider vinegar
2/3 cup ketchup
cayenne, salt, and pepper to taste

Heat the canola oil in a small pan.  Add the onion and cook over medium high heat until they start to soften and turn gold.  Add the garlic and saute for another 45 seconds.  Add the preserves and stir until they start to melt.  Add the vinegar, ketchup and stir to combine.  Add seasoning, bring to a boil, and reduce to a simmer until it is the consistency you're looking for.  Adjust seasoning if needed, and let cool.

konablue50

• 1c Ketchup
• 2/3c Brown Sugar
• 1/2c Beer
• 1/2c Soda
• 1/3c Real Maple Syrup or Molasses
• 6oz Tomato Paste
• 3 tbs Mustard
• 3 tbs Apple Cider Vinegar
• 1 tbs Sea Salt
• 1 tbs Dry Mustard
• 1 tbs Worcestershire Sauce
• 1 tbs Garlic Powder
• 1 tbs Onion Powder
• 2 tsp Thyme
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/2 tsp Cayenne

abpgwolf

Here is the recipe for an Adam Perry Lange BBQ Sauce (our family's favorite)

Ingredients 

1⁄2 cup canola or vegetable oil
5 garlic cloves, peeled and coarsely chopped
1 medium sweet white onion, coarsely chopped
1 green bell pepper, coarsely chopped
2 teaspoons kosher salt, plus additional as needed
1⁄4 cup bourbon
3 tablespoons chili powder
1 tablespoon coarsely ground fresh black pepper
1⁄4 teaspoon ground allspice, plus additional for seasoning
1⁄4 teaspoon ground cloves, plus additional for seasoning
1 cup firmly packed dark brown sugar
2 cups water
2 cups ketchup
1⁄2 cup unsulfured blackstrap molasses
1⁄2 cup prepared yellow mustard
1⁄2 cup apple cider vinegar, plus additional as needed
2 teaspoons hot sauce
1⁄2 cup apricot preserves
1 jalapeño chile, grated on a Microplane grater, stopping before the seeds
1⁄2 Granny Smith apple, grated on a Microplane grater

Techniques Used 

Cooking Method 

Pour the oil in a large saucepan and place over medium heat until it starts to shimmer. Stir in the garlic, onion, bell pepper, and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.

Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.

Combine the chili powder, black pepper, allspice, and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.

Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce, and preserves. Bring the mixture to a boil, stirring occasionally to be sure nothing sticks to the bottom and burns. Reduce to a simmer. Continue to simmer, stirring often, until thickened, about 45 minutes.

Add the jalapeño and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot), or in a bowl using an immersion/stick blender until smooth.

northGAcock

For Ribs try this one - Blueberry Chipotle Stout 

Ingredients

1 tbsp canola or olive oil 
1 small to medium onion diced
1 small shallot diced
3 cloves garlic, minced
64 ounce growler of stout beer (actually only need about 24 ounces for the recipe)....enjoy the rest while making sauce
8-10 ounces of ripe blueberries
1/2 cup of apple cider vinegar
1/4 cup of brown sugar (packed)
1 tbsp or more to heat preference)
1 tbsp molasses
1/3 cup of Heinz ketchup
1 tbsp Dijon mustard
1/4 cup of Worcestershire sauce
1 1/2 tsp kosher salt

• Heat oil in a medium - sized sauce pot over medium heat

• Add onion, shallot and sweat them for about 10 minutes (give them a stir occasionally)
• Add your garlic and stir. cook these for about a min...(careful not to overcook them)
• Add your stout beer to the pot and raise the temp a little bit
• Let the stout reduce to about half or about 20 - 25 min. Stir occasionally.

• In a separate pot, place your blueberries, brown sugar & cider vinegar and turn on the heat to medium high. and stir until the sugar is dissolved. Cook until the berries begin to burst.
• Remove from heat and set aside.
• Add the blueberry mixture and the rest of the ingredients for the sauce to the reduced stout. Whisk and reduce heat to medium and simmer for about 10 minutes.
• Allow sauce to cool and then transfer to a blender. Blend until very smooth. Strain sauce through a fine mesh strainer. Taste sauce and adjust seasonings as desired with kosher salt.

Dry rub your ribs with the your favorite rub. Cook to ready on your BGE. Baste your ribs before pulling from the grill and let rest. A ramekin of sauce on the side is my favorite for dipping. Enjoy with a glass of stout!