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 1h5m Yield 24 Number Of Ingredients 4 Steps:
Combine cider vinegar, brown sugar, hot sauce, and molasses in a non-stick saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until the sauce is thick and shiny, about 1 hour.
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 5m Yield 2 Number Of Ingredients 4 Steps:
Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.
Time 55m Yield about 2 1/2 cups Number Of Ingredients 11 Steps:
In a medium pot, cook the bacon over medium-low heat until crispy, 8 to 10 minutes. Remove to a plate lined with a paper towel to drain, then eat the bacon as a snack. Add the onions to the pot with the bacon grease and cook over medium-low heat until the onions start to caramelize, 6 to 8 minutes. Add the garlic and cook another 2 minutes. Add the tomato paste and cook, stirring occasionally, another 3 minutes. Whisk in the stock, sugar, vinegar, cumin, cayenne, salt and pepper and bring to a simmer. Cook until thickened, 15 to 20 minutes. Let cool to room temperature before using. This sauce is great on brisket or beef ribs.
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!
Yield Serves 6 Number Of Ingredients 9 Steps:
Combine first 8 ingredients in heavy medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper. (Can be made 2 days ahead. Cover; chill.) Preheat oven to 375°F. Arrange chicken in single layer in large baking pan. Brush with some sauce. Roast until cooked through, basting occasionally with sauce, about 1 hour. Serve hot or at room temperature.
Time 45m Yield 8 cups, 12 serving(s) Number Of Ingredients 14 Steps:
Melt butter in a large stewpot over med-high heat. When the bubbling subsides add the onions all at once. Sprinkle with the salt and cook for 5-8 minutes, stirring often, until golden. Add the garlic and cook for another minute until fragrant. Add the syrup, molasses, vinegar and catsup. (At this point I use a hand blender to puree the onions, but this is optional). Bring to a boil, then reduce the heat to med-low. Add the remaining ingredients and continue to simmer until thick and bubbly, at least 30 minutes. The longer you simmer it, the better it will be.
Time 30m Yield about 2 quarts. Number Of Ingredients 15 Steps:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.
Time 12m Yield 2 cups Number Of Ingredients 7 Steps:
Combine all ingredients except red pepper flakes in a small size sauce pan. Whisk while heating over a medium-low flame. Once sugar is dissolved, add in red pepper flakes. Simmer 5 minutes, whisking often. Once everything is incorporated, and you’ve adjusted the taste to your liking, let cool completely and store in an air tight jar for up to 3 weeks in the refrigerator (that’s the longest it ever lasted in our house, it may stay fresh longer). If not using right away, mix sauce well, before using. (Nicely fills a recycled and cleaned, 16oz olive jar for storing in the fridge). *Note: While the ingredients have time to meld together in the fridge, the flavor will change a bit. Keep this in mind while tasting during the preparation. A little bit hot will get hotter – a little bit sweet will get sweeter. Enjoy!
