Time 40m Yield 6 Number Of Ingredients 11 Steps:
Gather the ingredients. Combine all ingredients in a saucepan over medium heat. Stir constantly for 5 minutes. Reduce heat to low and simmer for 20 minutes, stirring occasionally. The sauce should be good and thick. Remove pot from heat and allow the sauce to cool for 10 to 15 minutes before using it. If making ahead of time, cool sauce for 30 minutes and then store in an airtight container. Enjoy!
Time 40m Yield 2 1/2 cups Number Of Ingredients 12 Steps:
Heat the butter in a pot over medium heat for 2-3 minutes. Add the onion and sauté until it begins to brown. Add the garlic and sauté for another 2 minutes. Pour in the remaining ingredients and stir well to combine. Simmer slowly for at least 30 minutes, and up to 2 hours. Adjust the heat and salt levels with the cayenne and salt right before you plan to use this sauce, which is great on ribs, chicken and pork shoulder.
Time 5h15m Number Of Ingredients 11 Steps:
Combine all ingredients in shaker and use as “rub” on the following meats. Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of “rub” and lightly coat both sides of meat. Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don’t trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.
Time 5m Yield 2 ⅔ cups Number Of Ingredients 9 Steps:
Whisk together ketchup, vinegar, and lemon juice in a large bowl until combined. Whisk in sugar, chili powder, salt, celery seeds, cayenne, and garlic powder until smooth. Store in an airtight container in refrigerator up to 1 week.
Time 1h10m Yield 4 cups Number Of Ingredients 13 Steps:
Heat oil in saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except for liquid smoke, and bring to boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using. Sauce can be refrigerated in airtight container for up to 1 week.
Time 35m Yield 48 Number Of Ingredients 16 Steps:
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
Time 35m Yield 4 cups Number Of Ingredients 10 Steps:
In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
Time 1h10m Yield 4 cups Number Of Ingredients 13 Steps:
In medium dutch oven, heat oil over medium high heat till shimmery (but not smoking). Add onion and garlic and cook till soft, about 5 minutes. Add stock, root beer, vinegar, corn syrup, molasses, tomato paste, ketchup, mustard, hot sauce, and 1/4 teaspoons liquid smoke. Stir with a whisk till well combined. Bring to a boil, then reduce heat to medium and simmer till mixture has thickened and reduced to about 4 cups, about an hour. Remove from heat and stir in remaining liquid smoke. Sauce will keep about a week in the refrigerator, or up to four months if frozen.
Time 1h35m Yield 12 servings. Number Of Ingredients 17 Steps:
In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour., For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat., Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours., Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.
Time 25m Yield 6 cups Number Of Ingredients 15 Steps:
Place all ingredients in a large saucepan over medium heat until bubbly and mix well. Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer; for a thinner sauce, less time is needed. Sauce can also be thinned by using a bit of water. Brush sauce onto any kind of meat during the last 10 minutes of cooking. Store in a tightly sealed container in the refrigerator.
