Do you have a good barbecue sauce recipe to share?

Question

I will be making some short ribs for Superbowl Sunday and don't want to use a bottled sauce. I'm just looking for a basic finger lickin' good sauce.
Thanks!

GO BEARS!!!!!!!

Answer 1

Wet Stuff

Mix in a large bowl:

3 - 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.

Fill with hot water, swoosh around and dump contents into bowl.
Folks have asked: HOW MUCH WATER? Fill all three bottles, and dump all into 'Wet Stuff'
(For original recipe use Grapette from Wal Mart- see 'additional notes').

Pour in plain ole cheap vinegar. "THE" recipe calls for just less than a quart, do not sweat this. use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.

Put "wet stuff' in a LARGE pan, put heat on "high"
by the time it is approaching a boil, you will have "dry stuff' prepared.

Dry Stuff:

Since you dumped wet stuff out of bowl, why not use for 'dry'?
Into bowl, dump:

1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar (is the ORIGINAL amount, why not TRY that, and adjust to your very own taste after 'brewing' mess up...likewise with Tabasco. See below)
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 oz...you can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)

Stir
...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.

Simmer

Dump all this stuff into pan on stove now approaching a simmer if you have been quick, and if you rinsed out the catsup with HOT water;-)

stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.

30 minutes, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes...think ventilation here.

Finish

That is it.
Remove from heat, pour back into bottles you saved, unfortunately, you will have an excess of sauce. Improvise, all life has dry rot.

You now have a LOT of sauce. I always do, and find it MOST welcome as a gift.

BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climes! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert.

Additional Notes

Do it this way the first time, later, you may substitute Grapette, for the water (seriously) SHACK DID for several decades ... for total authenticity you can obtain Grapette from Wal Mart

I add about a cup of sugar to my sauce, but this is heresy, and practice has strong adherents and detractors.

Likewise minced onions, NOT authentic, but can be pleasant.

Do NOT futz with the amount of black pepper. I KNOW it sounds like a lot. Trust me on this.

Also remember garlic SALT, not garlic powder!! several folks got this wrong, actually the sauce wasn't bad, but they were not fit as shipmates for WEEKS.

Do NOT judge 'heat', as in taste, by sipping off spoon from pot, even if you were stingy with the Tabasco. Dunk a piece of bread into sauce and sample that way.

Answer 2

It depends on what your cooking? Ribs should start with a good Dry Rub first. then a sticky sauce. Chicken,Turkey I just a Rub. A Rub: is dry so you want to do 8 parts B/Sugar 3 parts salt peper garlic what ever you like. and 1 part (I use Cayenne) But again what ever you like.The nice thing about this is your parts can be anything you want.You can use a shot glass or a bucket. as long as you keep your parts right. I think I came into this a little late some these sound like must be cooking for allot of people. if your doing ribs (I do Pork mostly) do your rub an hour before.cook till you get 1/2 "of bone showing. that's were the meat shrinks away. then put your sauce and finish cooking.And lots of it I make my own but probably one of those ones they said was good. I saw on there couple people said the same one that would be good. But I don't the same stuff on everything. Beef I do different than chicken. What ever is the easiest on you. try the rub it keeps good in the fridge in Tupperware.

Answer 3

You'd be surprised how good this is! Just mix equal parts French dressing and Italian dressing as a marinade before grilling. I've never used it as a dipping sauce but it's the best barbecue sauce I've ever used for grilling chicken and pork chops. Just a few minutes before cooking is long enough -- just be sure to salt and pepper the meat first. It should work well for ribs also. Enjoy! (My dad stumbled onto this when I was a kid, just using what he had on hand because he was out of barbecue sauce.)

Answer 4

1/3 c Worcestershire sauce 2 tb Brown sugar
1 cn Condenced tomato soup 3 tb Vinegar
1 sm Onion chopped 1 tb Horseradish sauce

Combine all ingredients simmer for ten minuters. Store in refigrator.


Beer Barbecue Sauce
* 1 cup Prepared barbecue sauce
* 1 teaspoon Hot pepper sauce
* 1 cup Ketchup
* 1/2 teaspoon Pepper
* 2/3 cup Beer
* 2 Garlic cloves, minced
* 1/4 cup Honey or Molasses
* 2 Onions, finely chopped
* 2 tablespoons Lemon juice
* 2 tablespoons Red wine vinegar
* 2 tablespoons Dijon mustard
* 1 tablespoon Worcestershire sauce
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened. Use as sauce for basting or serving with cooked food.

Answer 5

BBQ Sauce 2 Tab brown sugar a million tsp salt ½ tsp dry mustard a million cup ketchup ¾ c water 2 TAB vinegar a million clove garlic, minced beneficiant dab of honey (a million TAB) combine in saucepan. deliver to a boil and simmer 10 minutes. Makes 2 cups, sufficient for 4 lbs of ribs additionally remarkable on beef chops.

Answer 6

Mix equal parts mayonnaise& worcestershire sauce.(4tbsp)
Add minced fresh garlic 1tbsp.
Red crushed peppers 1 tbsp.
tomato paste 4 tbsp.
Blend all toget a yummy BBQ sauce.

Answer 7

We use SWEET BABY RAY'S BBQ SAUCE. You can get it from Walmart-it's awsome!

Answer 8

SWEET BABYS RAYS or OPEN PIT...
THE FIRST IS SWEETER AND THE OTHER IS ALIL SPICIER.

BOTH GOOD & ALREADY MADE..........


NFC CHAMPS!!!!!!!!!!!!!! BEARS ALL THE WAYS!!!!!!!!