Time 45m Yield 6 Number Of Ingredients 13 Steps:
Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.
Time 50m Yield 24 Number Of Ingredients 14 Steps:
Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally.
Time 1h5m Yield 1-1/2 cups. Number Of Ingredients 12 Steps:
In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.
Time 40m Yield 1-1/2 cups. Number Of Ingredients 11 Steps:
Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.
Time 1h10m Yield 3 cups, 6-8 serving(s) Number Of Ingredients 10 Steps:
In large saucepan, combine all ingredients and bring to a boil over medium heat. Reduce heat and simmer, uncovered, for about one hour. Stir occasionally. *For ribs: Boil ribs with some salt & pepper and a quartered onion until tender. Then drain and place on broiler pan. Baste with sauce, broil 5 minutes, turn ribs over and baste other side. Broil 5 minutes longer. Serve. *For shredded pork sandwiches: Put sauce and pork loin in crock pot on low for 5-6 hours or until pork begins to shred itself when poked with a fork. *For barbecue ham sandwiches: Put sauce and thin, deli sliced ham torn into 2 inch pieces into crock pot and heat on low for 2 hours or until hot.
Time 5m Yield 1-1/3 cups. Number Of Ingredients 4 Steps:
In a bowl, whisk all ingredients. Use as a basting sauce for grilled meat.
Time 45m Yield 6 Number Of Ingredients 13 Steps:
Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.
Time 45m Yield 6 Number Of Ingredients 13 Steps:
Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.
Time 45m Yield 6 Number Of Ingredients 13 Steps:
Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.
Number Of Ingredients 8 Steps:
Heat the oil in a large saucepan and sweat the onion until tender and translucent. Add all remaining ingredients and simmer for 10 minutes. Remove the sauce from the heat and use a handheld blender to process it to a smooth paste. (Alternatively, transfer it to an upright blender and back again.) Simmer gently for an additional 5 minutes. Separate the sauce into two containers. Use one to marinate and glaze the meat during grilling. Reserve the remainder for use as a sauce at the table.
