What is the best recipe for BBQ sauce?

Question

For ribs especially!

Answer 1

Texas BBQ Sauce
Ingredients
1 cup tomato ketchup
1/2 cup cider vinegar
1 tsp sugar
1 tsp chili powder
1/8 tsp salt
1 1/2 cups water
3 stalks celery, chopped
3 bay leaves
1 clove garlic
2 Tbsp onion, chopped
4 Tbsp butter
4 Tbsp Worcestershire sauce
1 tsp paprika
dash black pepper
Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain.
Note! The celery pieces that are strained out are excellent eating.

Remus's Kansas City Classic Sauce
Recipe By : Remus Powers Originator of the Diddy-Wa-Diddy Sauce contest
Ingredients
1/4 Teaspoon Allspice
1/4 Teaspoon Cinnamon
1/4 Teaspoon Mace
14 Teaspoons Black pepper
½ Teaspoon Curry powder, oriental
½ Teaspoon Chili powder
½ Teaspoon Paprika
1/4 Cup White vinegar
½ Teaspoon Hot pepper sauce
1 Cup Ketchup
1/3 Cup Dark molasses
Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated.

Memphis Magic BBQ Sauce
Recipe By : Smoke and Spice by Cheryl and Bill Jamison
Ingredients
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
½ Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce
The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.
In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.
Use the sauce warm. It keeps, refrigerated, for a couple of weeks.

Basic All-American Barbecue Sauce
Ingredients
4 Large onions -- chopped
3 Tablespoons vegetable oil -- for sauteing
1 28 Oz Can tomato puree
3 28 Oz Cans tomatoes -- with juice
2 1/2 Cups white vinegar
4 Tablespoons packed dark brown sugar
4 Tablespoons granulated sugar
2 Tablespoons salt
2 Tablespoons freshly cracked black pepper
2 Tablespoons paprika
2 Tablespoons chili powder
4 Tablespoons molasses
1 Cup orange juice
2 Tablespoons Liquid Barbecue Smoke
8 Tablespoons brown mustard -- Dijon-style
In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.
Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)
Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.
Will keep 2 weeks, covered, in the refrigerator.

Western North Carolina Barbecue Sauce
Ingredients
1 stick of butter
1 large onion, chopped
6 cloves garlic, minced
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 tablespoon dry mustard
1 teaspoon chili powder
½ cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper
Melt butter in a saucepan; add the chopped onion, and minced garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20 to 30 minutes.

Dreamland BBQ Sauce
Ingredients
1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 ½ cups cider vinegar
1/4 dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm.

Carolina Mustard Sauce
Ingredients
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 ½ tablespoons butter
2 teaspoons salt
½ teaspoon Worcestershire sauce
1 1/4 teaspoons ground black pepper
½ teaspoon Tabasco sauce
In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using.

Coca-Cola Barbeque Sauce
Ingredients
1 can (12 oz.) Classic Coke
1 ½ cups ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce to taste
In a medium saucepan, combine all ingredients. Bring to a boil. Reduce heat to medium-low and simmer, covered for 30-45 minutes or until sauce is thickened, stirring occasionally. Strain if desired. Season with hot pepper sauce.

Atomic Barbeque Sauce
Ingredients
1 onion, chopped
2 cups orange juice
4 cups catsup
½ cup fresh lime juice
1/ cup cider vinegar
¼ cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoon crushed red pepper
2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons tabasco
2 tablespoons tamarind paste, available at Indian and Asian groceries
2 tablespoons honey
2 ½ sticks butter
Add the onion and ½ cup of the juice to a blender and puree until smooth. Transfer to a medium-size saucepan. Add the remaining ingredients to the saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to cool. Sauce keeps two weeks in fridge.

Answer 2

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

http://fp.enter.net/~rburk/sauce-rub-marinade/barbecuesauce/barbecue_sauces.htm

Answer 3

Grab a plain or original store bbq sauce. add jack daniels, brown sugar, honey, chili powder, garlic and onion. add to a sauce pan and heat slowly then let simmer for about ten minutes. put on the ribs and make sure you have lots of napkins!

Answer 4

Thats easy. Terryaki sauce and ketchup.

Answer 5

North Carolina Barbeque Sauce

2 quarts cider vinegar

1/4 cup salt

2 tablespoons crushed red pepper

3 tablespoons red pepper flakes

1 cup light brown sugar

1 tablespoon hot pepper sauce

In a large bowl, mix together cider vinegar, salt, crushed red pepper, red pepper flakes, light brown sugar and hot pepper sauce. Allow the mixture to stand covered at least 3 hours before serving on meat.
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Western North Carolina Barbecue Sauce

Ingredients
1 stick of butter
1 large onion, chopped
6 cloves garlic, minced
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 tablespoon dry mustard
1 teaspoon chili powder
½ cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper

Melt butter in a saucepan; add the chopped onion, and minced garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20 to 30 minutes.
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Carolina Mustard Sauce

Ingredients
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 ½ tablespoons butter
2 teaspoons salt
½ teaspoon Worcestershire sauce
1 1/4 teaspoons ground black pepper
½ teaspoon Tabasco sauce

In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using.

Answer 6

I'd give you the family recipe but my grandmother would kill me.

Answer 7

ketchup and cola

Answer 8

try the store :P