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 30m Yield about 2 1/2 cups Number Of Ingredients 12 Steps:
Whisk together the ketchup, molasses, vinegar, Worcestershire, sugar, paprika, onion powder, garlic powder, mustard powder, salt, pepper and liquid smoke in a medium pot. Bring to a simmer over low heat and cook to allow the flavors to concentrate, 10 to 15 minutes. Let cool to room temperature before using.
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 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 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 10m Yield 1 cup (about) Number Of Ingredients 6 Steps:
In a small saucepan, stir chili sauce and apple jelly over medium heat until jelly dissolves. Stir in remaining ingredients and use on ribs, or whatever you desire!
Time 5m Yield 2 Number Of Ingredients 4 Steps:
Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.
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.
More about “sweet and tangy bbq sauce recipes”
Yield 6 (16-ounce) jars Number Of Ingredients 12 Steps:
Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor. Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½-2 hours, stirring occasionally to prevent scorching. Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands. Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed. Enjoy!
