Best BBQ Sauces
Here are some recipes my Mom and Dad use when they are grilling out.
American BBQ Sauce:
1 med. onion, finely chopped
1 tbsp. butter
3/4 c. catsup
3 tbsp. brown sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared steak sauce
1 tbsp. cider vinegar
Dash of hot pepper sauce
Saute onion in butter over medium heat for 5 minutes. Stir in remaining ingredients. Bring to a boil. Lower heat, simmer 20 minutes. Refrigerate cooled barbecue sauce in tightly covered container for up to 2 weeks.
This one takes a bit to make but OMG! It is so good. It is also good with grilled veggies believe it or not!
Sweet Hot BBQ Sauce:
2 tablespoons olive oil
1 cup chopped onion
1/4 cup thinly sliced peeled fresh ginger
2 garlic cloves, chopped
1 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1 jalapeño chile, seeded, chopped
2 large plum tomatoes, chopped
1/4 cup smoked sun-dried tomatoes or regular sun-dried tomatoes (not packed in oil), thinly sliced
1/2 cup dry red wine
1/2 cup ketchup
1/2 cup distilled white vinegar
1/4 cup (packed) golden brown sugar
2 tablespoons mild-flavored (light) molasses
Heat oil in large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is tender, about 7 minutes. Add both bell peppers and jalapeño; sauté until beginning to soften, about 5 minutes. Add plum tomatoes and sun-dried tomatoes; sauté until tomatoes soften slightly, about 5 minutes. Add wine and all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer until all vegetables are soft and mixture thickens slightly, stirring occasionally, about 25 minutes. Cool slightly.
Puree barbecue sauce in processor or blender until almost smooth, adding water by tablespoonfuls for desired sauce consistency. Season with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cool slightly, then cover and refrigerate.
Hearty BBQ Sauce
3/4 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1/4 cup finely chopped onions
2 large garlic cloves, finely minced
1 Tbsp dark brown sugar
1 Tbsp fresh lemon juice
1/2 tsp. dry mustard
1/4 tsp red pepper flakes (optional)
Combine all in a saucepan, bring to a boil over medium heat stirring occasionally. Reduce heat and simmer uncovered 40 minutes. Stir occasionally.